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.
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.
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 dairy or vegan butter, diced and chilled
- 1/8 teaspoon kosher salt
- 1/4 cup (60 milliliters) ice water
Related Recipes
- Vegetable Pot Pie
- Chicken Pot Pies With Phyllo Crust
- Curried Chicken Pie
- Apple Tarte Tatin
- Libby’s New-Fashioned Pumpkin Pie With Dulce de Leche and Cardamom
- Pumpkin, Walnut and Sage Crostata
- Mini Fruit Galettes
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.
Recipe Source
From Bring It! columnist Cathy Barrow.
Tested by Cathy Barrow and Joe Yonan.
Email questions to the Food Section at food@washpost.com.
