Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Basic Pie Dough Recipe (All-Butter)
Classic All-Butter Pie Dough
This all-butter pie dough recipe delivers a flaky, flavorful crust perfect for sweet and savory pies. The key to success lies in keeping the butter cold and avoiding overmixing. This recipe provides a detailed guide to achieve pie perfection.
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 cup (2 sticks), very cold and cubed Unsalted Butter
- 6-8 tablespoons Ice Water
- 1 teaspoon Salt
- 1 tablespoon (optional, for sweeter crust) Granulated Sugar
Chill the Butter
Start by ensuring your butter is extremely cold. Cut it into small cubes and place it in the freezer for at least 15 minutes before you begin. This is crucial for creating those flaky layers we all love.
Combine Dry Ingredients
In a large bowl, whisk together the flour, salt, and sugar (if using). This ensures the ingredients are evenly distributed.
Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix; the butter should stay cold and visible.
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Mix only until the dough just comes together. It should still appear shaggy and not be completely smooth.
Form and Chill the Dough
Turn the dough out onto a lightly floured surface. Gently gather it into a disk, being careful not to overwork it. Wrap the disk tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the gluten to relax and prevents the dough from shrinking during baking.
Roll Out the Dough
On a lightly floured surface, roll out the dough to a 12-inch circle (for a 9-inch pie). Rotate the dough as you roll to ensure even thickness and prevent sticking. If the dough becomes too warm or sticky, return it to the refrigerator for a few minutes to chill.
Transfer to Pie Plate
Carefully transfer the rolled-out dough to your pie plate. Trim any excess dough and crimp the edges as desired. You can create a simple fork crimp, a decorative edge, or flute the edges with your fingers.
Pre-Baking (Blind Baking)
If your pie filling requires a pre-baked crust (blind baking), prick the bottom of the crust with a fork to prevent it from puffing up. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and weights and bake for another 5-10 minutes to dry out the bottom of the crust. Let cool completely before adding the filling.
Baking with Filling
If baking with a filling, follow the instructions for your specific pie recipe. Typically, this involves baking at a lower temperature (around 350°F or 175°C) for a longer period to ensure the filling is cooked through and the crust is golden brown.
FAQ
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Why is my pie crust tough?
Overmixing the dough develops the gluten, leading to a tough crust. Be gentle when mixing and adding water, and avoid overworking the dough. -
Why is my pie crust shrinking in the oven?
This is usually caused by a lack of gluten relaxation. Make sure to chill the dough for at least 2 hours (or overnight) before rolling it out. Also, avoid stretching the dough too much when transferring it to the pie plate. -
Can I make pie dough ahead of time?
Yes! Pie dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just make sure it's tightly wrapped. -
What if my dough is too dry?
Add ice water one teaspoon at a time until the dough comes together. Be careful not to add too much! -
What if my dough is too sticky?
Add a little flour, one tablespoon at a time, until the dough is easier to handle. Chill the dough to make it less sticky.