All Butter Pie Dough

This is my go to pie dough recipe. I’ve probably used it 1,000 times. Making pie dough is so relaxing for me. It’s simple, it doesn’t need any fancy equipment besides your fingers and a mixing bowl. It’s adapted from a few of my pie baking inspirations like Erin Jeanne McDowell and the Tartine Pastry Book. 

Makes 2 pie layers 

Butter 

Flour 

Sugar

Salt 

Cold water 

Cut 1 cup of cold butter into one inch pieces then put back into the refrigerator. 

Mix together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt. 

Add butter pieces and toss with hands to coat the butter with flour. 

Using your forefinger and thumb, smoosh the butter pieces into smaller flattened pieces. Continue smooshing butter until all pieces are a little larger than pea sized. 

Add ½ cup of cold water. Using your fingers like salad tongs toss the mix with the water. 

You want to incorporate the water without kneading the dough at all. Keep tossing, the dough might look dry and shaggy, but if you keep tossing and gently pressing it together it should all come together into a ball. If it still feels really dry add extra cold water one tablespoon at a time until the dough comes together. 

To bring the dough together, dump out onto a clean work surface and gently press the dough into a disk. Wrap and plastic and chill in the fridge for at least 30 minutes.