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Crust: Butter Pie Dough

Source of Recipe

"The Baker's Dozen Cookbook"


Recipe Introduction

This pie pastry is appropriately named with its rich, buttery flavor. It has a high proportion of fat to flour, ensuring a tender and flaky crust.

List of Ingredients

1 cup unbleached all-purpose flour (dip-and-sweep)
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/4-inch cubes
2 tablespoons ice-cold water, or as needed



Recipe

Double-Crust Butter Pie Dough: Use 2 cups all-purpose flour, 1/2 pound 92 sticks) unsalted butter, 1/4 cup sugar, 1/2 teaspoon salt, and about 1/4 cup ice-cold water. Divide the dough into 2 equal pieces.


Mixing Instructions:

Mix the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly, with a few coarse, pea-sized pieces of butter. Sprinkle in the water and mix with a fork, adding just enough until and mixture is moistened and begins to clump together. Gather up the dough and form into a flat disk. You can use this dough immediately.
Cooking Instructions: This pie pastry is great for fruit pies. Bake pies using this pie dough in the bottom third of the oven at 350 degrees.

This dough does not have to be chilled before using. You may chill the dough-lined pie pan. But chilling will not hurt the dough, either. You decide!