Flaky Pie Dough on a table in a Studio
(Tom McCorkle for The Washington Post)
The Washington PostDemocracy Dies in Darkness

Flaky Pie Dough

This classic all-butter pie dough will work for either sweet or savory pies -- and turns out beautifully with vegan butter, too. Work quickly with very cold ingredients for the best outcome.

If your recipe calls for 2 portions of dough (like Cathy Barrow's Mini Fruit Galettes (see related recipe) prepare the dough in one batch in a large food processor or one at a time with any food processor smaller than 9 cups.

The dough needs to be refrigerated for at least 4 hours, and preferably overnight, before using. It can be refrigerated for up to 3 days, or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator.

From Bring It! columnist Cathy Barrow.


measuring cup
Servings: 4 (enough for a single-crust pie)
  • 1 1/3 cups (160 grams) all-purpose flour, plus more for the counter
  • 8 tablespoons (113 grams/1 stick) unsalted dairy or vegan butter, diced and chilled
  • 1/8 teaspoon kosher salt
  • 1/4 cup (60 milliliters) ice water


  1. Step 1

    Lightly flour a work surface.

  2. Step 2

    In a bowl of a food processor, combine the flour, butter and salt; pulse 15 times or until the butter is reduced to pea-size pieces. Add the ice water and process just until the dough almost comes together.

  3. Step 3

    Transfer the dough to the work surface and shape into a disk about 4 inches wide, or into a block 3 inches by 4 inches by 2 inches. Wrap tightly in plastic wrap and refrigerate for at least 4 hours and preferably overnight.

Nutritional Facts

Per serving (with dairy butter)

  • Calories


  • Carbohydrates

    30 g

  • Cholesterol

    60 mg

  • Fat

    22 g

  • Fiber

    1 g

  • Protein

    4 g

  • Saturated Fat

    16 g

  • Sodium

    35 mg

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Bring It! columnist Cathy Barrow.

Tested by Cathy Barrow and Joe Yonan

Related Recipes