Flaky All-Butter Pie Dough
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
50 minutes
Prep time
20 minutes
Marinade/Proof time
30 minutes
This recipe draws inspiration from classic French pastry techniques, focusing on the importance of cold ingredients and gentle handling to create the flakiness perfect for a pie crust. Renowned chefs have always emphasized the use of butter instead of shortening, leading to a richer flavour and better texture.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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250 grams all-purpose flour (sifted)
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125 grams unsalted butter (cold and cut into small cubes)
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1 teaspoon salt (fine)
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60 milliliters cold water (add more as needed)
Instructions
- 1. Prepare the dough: In a large mixing bowl, combine 250 grams of sifted all-purpose flour and 1 teaspoon of fine salt. Mix well to distribute the salt evenly.
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2.
Add the butter:
Add 125 grams of cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or a fork to break the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Make sure the butter remains cold during this process to ensure flakiness in the dough.
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3.
Add cold water:
Gradually add 60 millilitres of cold water, one tablespoon at a time, to the flour and butter mixture. Gently mix with a fork after each addition until the dough starts to come together. You may need to add a little more water if the dough is crumbly.
Avoid overmixing the dough; you want to see bits of butter throughout to ensure flakiness.
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4.
Form and wrap the dough:
Turn the dough out onto a lightly floured surface. Gently knead it just until it comes together, being careful not to overwork it. Shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.
Proper wrapping will prevent the dough from drying out. Light kneading is key to maintain flakiness.
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5.
Roll out the dough (optional for immediate use):
If you plan to use the pie dough right away, take it out of the refrigerator. Unwrap it and place it on a floured surface. Using a rolling pin, roll the dough out into a circle about 3mm thick, and large enough to fit into your pie dish.
Make sure to flour the rolling pin and surface to prevent sticking.
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6.
Fit the dough into the pie dish (optional for immediate use):
Transfer the rolled-out dough to your pie dish by gently placing it over the dish, then pressing it lightly into the bottom and sides. Trim any excess dough hanging over the edges.
Be careful not to stretch the dough as you fit it into the dish; this can cause it to shrink while baking.
Tips and Variations
- For a sweeter dough, add 1 tablespoon of sugar to the flour mixture before adding the butter.
- To make the pie dough ahead of time, store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
- You can egg wash the edges before baking for a golden finish.
Equipment Required
Suggested Pairings
Sides
Drinks
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The acidity and sweetness complement the richness of buttery pie perfectly.
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A crisp Chardonnay pairs well with fruit pies, enhancing their natural sweetness.