Traditional Art of the Pie All-Butter Dough

By Kate McDermott and Andrew Scrivani
Images
Traditional <i>Art of the Pie</i> All-Butter Dough
Serves
Makes one double-crust pie or two single-crust pies
Ingredients
  • 2½ cups (363 grams) all-purpose flour, unbleached (use dip and sweep method)
  • ½ teaspoon (3 grams) salt
  • 14 tablespoons (196 grams) salted or unsalted butter, cut into tablespoon-size pieces
  • ½ cup (118 grams) ice water + 1–2 tablespoons (15–30 grams) more as needed
  • Additional flour for rolling out dough


Procedure
An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat.

Put all ingredients but the ice water in a large bowl.

With clean hands, quickly smoosh the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. These lumps will make your crust flaky.

Sprinkle ice water over the mixture and stir lightly with a fork.

Squeeze a handful of dough to see if it holds together. Mix in more water as needed.

Divide the dough in half and make two chubby discs about 5 inches (12 centimeters) across.

Wrap the discs separately in plastic wrap, and chill for about an hour.

Rolling Instructions:

Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on a well-floured board, pastry cloth, parchment paper, or plastic wrap.

Sprinkle some flour onto the top of the disc. Thump the disc with your rolling pin several times. Turn it over and thump the other side.

Sprinkle more flour onto the top of the dough as needed to keep the pin from sticking, and roll the crust out from the center in all directions.

When the dough is 1 to 2 inches (3 to 5 centimeters) larger than your pie pan, brush off the extra flour on both sides.

Fold the dough over the top of the pin and lay it in the pie pan carefully.

Don’t worry if the crust needs to be patched together. Paint a little water where it needs to be patched and “glue” on the patch piece.

Put the filling in the pie and repeat the process with the other disc.

Making traditional dough in a food processor:

Chill the work bowl and blade.

Put flour, salt, and fat into the chilled work bowl just as you would if doing it by hand.

Pulse 15 times.

Add 4 tablespoons of ice water.

Pulse 10 more times.

Add 4 more tablespoons of ice water.

Pulse 5 more times.

Turn the ingredients into a bowl, add more ice water as needed, and finish off by hand.

Traditional Art of the Pie All-Butter Dough

By Kate McDermott and Andrew Scrivani
Serves
Makes one double-crust pie or two single-crust pies
Ingredients
  • 2½ cups (363 grams) all-purpose flour, unbleached (use dip and sweep method)
  • ½ teaspoon (3 grams) salt
  • 14 tablespoons (196 grams) salted or unsalted butter, cut into tablespoon-size pieces
  • ½ cup (118 grams) ice water + 1–2 tablespoons (15–30 grams) more as needed
  • Additional flour for rolling out dough


Procedure
An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat.

Put all ingredients but the ice water in a large bowl.

With clean hands, quickly smoosh the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. These lumps will make your crust flaky.

Sprinkle ice water over the mixture and stir lightly with a fork.

Squeeze a handful of dough to see if it holds together. Mix in more water as needed.

Divide the dough in half and make two chubby discs about 5 inches (12 centimeters) across.

Wrap the discs separately in plastic wrap, and chill for about an hour.

Rolling Instructions:

Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on a well-floured board, pastry cloth, parchment paper, or plastic wrap.

Sprinkle some flour onto the top of the disc. Thump the disc with your rolling pin several times. Turn it over and thump the other side.

Sprinkle more flour onto the top of the dough as needed to keep the pin from sticking, and roll the crust out from the center in all directions.

When the dough is 1 to 2 inches (3 to 5 centimeters) larger than your pie pan, brush off the extra flour on both sides.

Fold the dough over the top of the pin and lay it in the pie pan carefully.

Don’t worry if the crust needs to be patched together. Paint a little water where it needs to be patched and “glue” on the patch piece.

Put the filling in the pie and repeat the process with the other disc.

Making traditional dough in a food processor:

Chill the work bowl and blade.

Put flour, salt, and fat into the chilled work bowl just as you would if doing it by hand.

Pulse 15 times.

Add 4 tablespoons of ice water.

Pulse 10 more times.

Add 4 more tablespoons of ice water.

Pulse 5 more times.

Turn the ingredients into a bowl, add more ice water as needed, and finish off by hand.