Flaky Pie Dough 4.000

(Tom McCorkle for The Washington Post)

May 29, 2019

This classic all-butter pie dough will work for either sweet or savory pies. 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.

Make Ahead: 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.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; enough for a single-crust pie

  • 1 cup plus 1 tablespoon (5 1/2 ounces) flour, plus more for rolling
  • 8 tablespoons (1 stick) unsalted butter, diced and chilled
  • 1/8 teaspoon kosher salt
  • 1/4 cup ice water

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Lightly flour a work surface.

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

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.

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Recipe Source

From Bring It! columnist Cathy Barrow.

Tested by Cathy Barrow.

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