Buttery Pie Dough

This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings. This recipe first appeared in Saveur Number 158 August/September 2013 Heartland issue with the story Big Pie Country.

Photo by Pamela M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

crusts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from saveur.com

Ingredients

  • 3

    cups flour

  • 2

    tsp. kosher salt

  • 14

    tbsp. unsalted butter, cubed and chilled

  • 1/2

    cup ice-cold water

Directions

1. Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.

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