Prep 10 mins
Cook 0 mins
After years of searching and experimentation, this, IMHO, is the best all-butter pie pastry. The secret is not to overwork it, and to make sure you chill it again AFTER you shape it into the pie pan. This dough will give you perfect, flaky pie crust, or turnovers.
- 8 ounces unsalted butter
- 9 ounces all-purpose flour or 9 ounces pastry flour
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup ice water
- Cut the butter into 1/2" cubes.
- Place the flour, sugar and salt in your food processor.
- Pulse to combine.
- Add the butter and pulse until chunks the size of a pea remain.
- Slowly pour in the water, pulsing just until the dough begins to come together.
- It will look like a shaggy mess.
- Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
- Chill 2-3 hours before using.
- To use: Cut the dough in half, roll out one section at at time.
- After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
- This dough does much better when it goes into the oven ice-cold.
- It shrinks much less.
- Note: Do not overwork this dough or you will not get flaky results.