Last Updated on September 11, 2023 by My Back Kitchen
Our All Butter Pie Dough is the heart of every great pie, a testament to the art of pastry-making. Crafted with precision and care, it combines the rich, indulgent flavor of pure butter with the delicate balance of flakiness and tenderness that defines a perfect pie crust. Whether you’re creating a classic apple pie with a lattice top, a savory quiche, or a decadent chocolate tart, this dough serves as the ideal canvas for your culinary creations. The versatility of our all butter pie dough and superior quality makes it a trusted favorite among bakers, ensuring that each slice of pie is a delectable experience from the very first bite to the last crumb. Enjoy!
-MBK
All Butter Pie Dough
Our All Butter Pie Dough is a buttery and flaky masterpiece, expertly crafted to create the perfect crust for your sweet or savory pies, ensuring a delicious and tender bite every time.
Ingredients
- 1 ¼ cups all-purpose flour 6 ¼ ounces
- 1/2 teaspoon table salt
- 1 tablespoon granulated sugar
- 10 tablespoons chilled unsalted butter separated
- ¼ cup ice water
Instructions
- Grate 2 tablespoons butter and place in the freezer. Cut remaining butter into small cubes, keep refrigerated until ready to use.
- In a large mixing bowl, combine ¾ cup flour, 1 tablespoon granulated sugar and ½ teaspoon salt. Add cubed butter and break/pinch butter into small pea sized pieces. Stir in remaining flour until evenly distributed. Add grated butter and toss until the butter is coated with flour.
- Stir in ice cold water, 2 tablespoons at a time until mixture comes together. Form a ball and press into a disk, smooth the edges, cover with plastic wrap and chill two hours. Before rolling, let chilled dough sit on counter to soften for 10 minutes.
- On a well-floured counter, roll dough into a 12-inch circle. Place into a 9” pie plate, trim the edge to a ½ inch overhang and tuck under itself. Crimp edge. Chill for a minimum of 30 minutes.
- Preheat oven to 350 degrees.
- Lined chilled pie shell with parchment paper, covering edges, and fill with pie weights. Bake 25 – 30 minutes. Remove parchment and pie weights, rotate the pie plate and continue to bake until golden brown; 10 to 15 minutes longer. Remove from the oven and let cool on a wire rack.
Nutrition
Calories: 1619kcalCarbohydrates: 131gProtein: 17gFat: 115gSaturated Fat: 72gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 5gCholesterol: 301mgSodium: 1184mgPotassium: 201mgFiber: 4gSugar: 12gVitamin A: 3499IUCalcium: 60mgIron: 7mg
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