A absolute must-have in your baking repertoire, this butter crust pie dough is the foundation of countless delicious pies. Whether you’re a novice or a seasoned baker, mastering this recipe will elevate your pies to the next level.
Why This Recipe Works
- The high butter content ensures a flaky, tender crust that melts in your mouth.
- Chilling the dough before rolling prevents shrinkage during baking, giving you a perfect pie shape every time.
- Using a combination of ice water and vinegar keeps the dough pliable and easy to work with, without compromising on texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp ice water
- 1 tsp apple cider vinegar
Equipment Needed
- Large mixing bowl
- Pastry cutter or food processor
- Plastic wrap
- Rolling pin
- Pie dish
Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and sugar. This ensures an even distribution of the dry ingredients, which is crucial for a uniform texture in your crust.
Step 2: Cut in the Butter
Add the chilled, diced butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for achieving that flaky texture.
Step 3: Add Wet Ingredients
Sprinkle the ice water and vinegar over the mixture, one tablespoon at a time, gently mixing after each addition until the dough just comes together. Be careful not to overwork the dough to keep it tender.
Step 4: Chill the Dough
Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax, making the dough easier to roll out.
Step 5: Roll and Bake
On a lightly floured surface, roll out one disk of dough to fit your pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired. Follow your pie recipe’s baking instructions.
Tips and Tricks
For an extra flaky crust, freeze the butter before cutting it into the flour. This slows down the melting process, creating more layers in the dough. Always use cold ingredients to prevent the butter from melting before baking. If the dough becomes too soft while rolling, chill it for 15 minutes before continuing. For a shiny finish, brush the crust with an egg wash before baking.
Recipe Variations
- For a savory twist, omit the sugar and add herbs like thyme or rosemary to the dough.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added texture.
- Add grated cheese to the dough for a cheesy crust that pairs perfectly with quiches or meat pies.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Just thaw in the refrigerator overnight before using.
Why is my dough tough?
Overworking the dough develops the gluten, making it tough. Mix just until the ingredients come together, and handle the dough as little as possible.
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half to account for the salt in the butter.
Summary
This butter crust pie dough is your ticket to flaky, buttery perfection. With a few simple ingredients and some patience, you can create a crust that’s the envy of every pie lover.