All Butter Pastry Dough ~An all-butter pastry dough is easy to handle. It’s a little less flaky than a dough made with a blend of butter and shortening, but you’ll love the end result—it tastes marvelous. Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter.
For more pie recipes see 20+ Pies For Thanksgiving Use this crust and learn how you can Crimp Crust See how to Freeze Pies.
All Butter Pastry Dough
An all-butter pastry dough is easy to handle. It's a little less flaky than a dough made with a blend of butter and shortening, but you'll love the end result—it tastes marvelous.
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Prep Time: 15 minutes
Chill: 1 hour
Total Time: 15 minutes
Adjust Servings: 2
Calories: 350kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 2 sticks cold unsalted butter cut into 1/2-inch cubes
- 1/3 cup plus 1 to 4 tablespoons ice water
Instructions
- Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough:
- If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
Notes
- Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
- Recipe can be halved if making a single-crust pie. Use a rounded 1/4 teaspoon salt and start with 3 tablespoons water.
- If making 2 pies make 2 separate batches of dough.
Nutrition
Serving: 1Piece | Calories: 350kcal | Carbohydrates: 30g (10%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 15g (75%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 1g | Cholesterol: 65mg (22%) | Sodium: 310mg (13%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
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Donna @ Modern on Monticello
October 23, 2018 at 11:15 AMI have never made a pie crust from scratch but may be ambitious this coming winter during my break from working. I’m sure it is delicious. Thanks for sharing again with us at #HomeMattersParty
Marilyn
October 23, 2018 at 4:31 PMThanks Donna. This is really delicious. I wish I could make it like my grandma did. Enjoy!
Roseann Hampton
October 19, 2018 at 9:12 PMI bet this is really tasty with all that butter! Thanks for sharing with us at The Blogger’s Pit Stop!
Marilyn
October 19, 2018 at 9:21 PMIt is indeed! Not sure how heart healthy, but it makes a great pastry. Enjoy your week!
Ann
October 17, 2018 at 11:41 AMThere is nothing like a homemade pie crust, I’m going to have to give this a try. Thank you for sharing at Party In Your PJs!
Marilyn
October 17, 2018 at 9:39 PMI hope you enjoy the crust Ann as much as we do. Enjoy your week.
Calleen Petersen
October 16, 2018 at 12:12 PMI’m always looking for new pie crust recipes to try. I LOVE pie! Visiting from #StoneCottageAdventures.
Marilyn
October 16, 2018 at 8:01 PMI hope you try this one Calleen. Let me know. Enjoy your evening.
Jennifer Wise
October 16, 2018 at 12:02 PMI really need to try this! It sounds so much better than the shortening flavor you usually get, and I’m glad to know it’s easy to handle. That’s important for me. 🙂 Pinning!
#inspirememonday
Marilyn
October 16, 2018 at 8:00 PMIt really does add a better flavor to the crust. Let me know if you try it. Enjoy your evening.
Kim~madeinaday
October 15, 2018 at 8:09 PMHi Marilyn,
Pinned this for future reference! Sounds like a great crust recipe. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Marilyn
October 15, 2018 at 9:32 PMThank you Kim. I appreciate the Pin. Have a great week.
Helen at the Lazy Gastronome
October 14, 2018 at 3:30 PMI’ve never been very good with pie crusts – you’ve made it seem easy. Thanks for sharing at the What’s for Dinner party – Have a great week Marilyn.
Marilyn
October 14, 2018 at 4:13 PMI rarely make a crust anymore. Only for special occasions. They take too much time. Enjoy your week.
Jen @ The Frozen Mind
October 13, 2018 at 9:25 AMPie Crust is just something that I have never been able to master! I am going to give this a try this week with some apples that a neighbor brought me. A homemade apple pie sounds so yummy! Hopefully I can get this crust right!
Scheduling to post on Pinterest.
#OurMiniLinkyParty
Marilyn
October 13, 2018 at 4:13 PMThank you Jen for the pin. I have never been able to make pie crust either. My mom helped with this one and it brings back so many memories. Let me know how your pie turns out!!! Have a great weekend.
Clearissa Coward
October 10, 2018 at 1:58 PMLots of butter I know in my heart of hearts this has to be a delicious crust!
Marilyn
October 10, 2018 at 2:47 PMIs it the only crust I can make Clearissa. It is perfext for fruit pies. Thanks for commenting! Enjoy your week.