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Butter Pie Dough

Scott Phillips

Yield: Yields 24 ounces

This recipe yields enough for one Apple Pie Covered with Leaves, or one each of the Pecan Rum Tart and the Pumpkin Pie with a Leafy Rim. To make enough dough for all three desserts, double the recipe.


  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. table salt
  • 8 oz. (1 cup) cold unsalted butter, cut into 1/4-inch cubes
  • 5 to 6 Tbs. cold water


  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix for a few seconds to blend. Add the cold butter and cut it in on low speed until the pieces are no bigger than peas. The texture will be floury with flecks of butter; it won’t be homogenous. Add 5 Tbs. of the water and mix for a few seconds on low, just long enough to let the dough pull together; if needed, add another 1 tablespoon water. Cut the dough in half, pat each into a ball, and flatten each into a thick disk. Roll out the dough right away, as instructed in the specific recipe.


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Reviews (3 reviews)

  • User avater
    capsaiCyn | 11/29/2013

    Super easy to work with, flaky, tender and delicious - what more could you want?

  • | 07/05/2009

    this is the best tasting pie dough. I also use this dough with half the sugar for chicken pot pies and it is divine.it also freezes very well

  • piegirl | 11/10/2007

    very easy to roll dough, used processer to make. next time I won't use egg wash, I think it made it brown to easy. Otherwise it is a great pie dough, should made many times. Also it head up well with a liquid filling.pie girl

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