All Buttah Pie Dough + Video How To!
My first real memories of loving pie are with my mom, but my first real memories of making pie are with my grandma. She experimented with different fats to make her crusts, but I only have one true love: all buttah, all da time.
When I asked Instagram followers for requests for How-To videos, mixing pie dough was at the top of the list. So, in honor of #piday, I'm posting my favorite crust recipe, along with a link to a how-to video. I break down everything about the mixing process (seriously...everything...feel free to fast forward as needed).
Here's wishing you flaky edges, pretty crimps, and never-soggy bottoms!
All Buttah Pie Dough
Makes 1 single pie crust (doubles smashingly!)
151 g / 1 1/4 cup all purpose flour
pinch salt
114 g / 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes
45 g / 3 tablespoons cold water, or more as needed
1. To mix by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces through your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour as you work, recoating the shingled pieces of butter as you mix.
For a flaky crust: Continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves.
For a mealy crust: Work the mixture together until the pieces of butter are about the size of peas.
2 . Make a well in the center of the flour mixture. Start with 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust. Add more ice water, 1 tablespoon at a time, and continue mixing just until the dough comes together . As it begins to come together, you can knead it a few times to make sure it’s fully incorporated. It’s important not to over-hydrate the dough, which should never be sticky—it should hold together easily in a ball, but still feel almost dry to the touch.
3. Form the dough into an even disk (2 equal disks, if making a double crust). Wrap tightly in plastic wrap and chill well, for at least 30 minutes and up to overnight.
Watch me mix pie crust and show it beside two common mistakes (too wet + too dry doughs!)