All-Butter Pie Dough for 6-Inch Pie
By Camila ChaparroPublished on May 21, 2025
Time
25 minutes, plus 2 hours chilling
Yield
Makes 2 dough disks
Ingredients
9 tablespoons unsalted butter, chilled, divided1¼ cups (6¼ ounces) all-purpose flour, divided1 tablespoon sugar ½ teaspoon table salt ¼ cup ice water
Before You Begin
This recipe makes enough dough for two 6-inch single-crust pies or one 6-inch double-crust pie.
Instructions
- Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 7 tablespoons butter into ½-inch cubes.
- Pulse ¾ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade.
- Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 or 5 pulses. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
- Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Using spatula, divide dough into 2 equal pieces. Transfer each portion to sheet of plastic wrap. Working with 1 portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and flatten to form 4-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Time
25 minutes, plus 2 hours chillingYield
Makes 2 dough disksIngredients
9 tablespoons unsalted butter, chilled, divided
1¼ cups (6¼ ounces) all-purpose flour, divided
1 tablespoon sugar
½ teaspoon table salt
¼ cup ice water
Ingredients
9 tablespoons unsalted butter, chilled, divided
1¼ cups (6¼ ounces) all-purpose flour, divided
1 tablespoon sugar
½ teaspoon table salt
¼ cup ice water
Ingredients
9 tablespoons unsalted butter, chilled, divided
1¼ cups (6¼ ounces) all-purpose flour, divided
1 tablespoon sugar
½ teaspoon table salt
¼ cup ice water
Why This Recipe Works
This recipe’s two-step process protects much of the flour from coming in contact with the water, which limits the gluten formation that makes crust tough. This dough starts out very moist, but as it chills it becomes supple.
Before You Begin
This recipe makes enough dough for two 6-inch single-crust pies or one 6-inch double-crust pie.
Instructions
- Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 7 tablespoons butter into ½-inch cubes.
- Pulse ¾ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade.
- Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 or 5 pulses. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
- Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Using spatula, divide dough into 2 equal pieces. Transfer each portion to sheet of plastic wrap. Working with 1 portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and flatten to form 4-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
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