The Washington Post

Flaky Pie Dough

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.


Servings:
4

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

Ingredients
  • 1 1/3 cups (160 grams) all-purpose flour, plus more for the counter
  • 8 tablespoons (113 grams/1 stick) unsalted butter, diced and chilled
  • 1/8 teaspoon kosher salt
  • 1/4 cup (60 milliliters) ice water

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Directions

Lightly flour a work surface.

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.

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.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 340


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 16g 80%

Cholesterol: 60mg 20%

Sodium: 35mg 1%

Total Carbohydrates: 30g 10%

Dietary Fiber: 1g 4%

Sugar: 0g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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