All Butter Dough
A classic pie dough recipe that uses only butter (no shortening). It makes a tender, flaky crust every time! This makes enough dough for a double crust pie.
Servings 2 crusts
Ingredients
- 16 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes 2 sticks
- ⅓ cup ice water plus extra as needed
- 3 tablespoons sour cream
- 2 ½ cups unbleached all-purpose flour 12 ½ ounces, plus extra for the work surface
- 1 tablespoon sugar
- 1 teaspoon table salt
Instructions
- Place the diced butter in the freezer for 10 to 15 minutes.
- Mix ⅓ cup of the ice water and the sour cream in a small bowl until combined.
- Process the flour, sugar, and salt together in a food processor until combined.
- Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.
- Pour half of the sour cream mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with the remaining sour cream mixture.
- Pinch the dough with your fingers. If the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse until the dough forms large clumps and no dry flour remains, 3 to 5 pulses.
- For a two crust pie, divide the dough into 2 even pieces and wrap in plastic wrap, forming into 4-inch disks before refrigerating.
Notes
If using this dough for Apple Crumble Pizza Pie, do not divide the dough. Refrigerate it until it is a consistency suitable for rolling.
Source: Adapted from America's Test Kitchen
You're Gonna Bake It After All
bakeitafterall.com