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Buttercrust Pastry Dough

Rated as 4.91 out of 5 Stars

"I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water."
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Ingredients

1 h 15 m servings 295 cals
Original recipe yields 6 servings (1 pound pie dough)

Directions

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  • Prep

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  1. Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
  2. Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Footnotes

  • Chef's Notes:
  • Ingredients make about 1 pound pie dough (enough for 1 large pie or 4 turnovers)
  • For the hand pies shown in the photo, here's Chef John's recipe for Apple Hand Pies.
  • This pastry is absolutely perfect for Chef John's Fresh Strawberry Tart!

Nutrition Facts


Per Serving: 295 calories; 15.8 g fat; 33.9 g carbohydrates; 4.5 g protein; 41 mg cholesterol; 498 mg sodium. Full nutrition

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Reviews

Read all reviews 11
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Nope, didn't change a thing. Used my own Lodi apples for filling. Will make again. Hubby love it.

I would give this 10 stars if I could. I’ve been searching for the perfect pie recipe but my search is over! Mixes easily, rolls out cleanly, tastes great!

I will definitely make this crust again. I made it as directed, only substituting 3T of vodka for 3 of the T of water. Just as described, the crust had an amazing buttery taste and was simple ...

I have been making this since the recipe was posted. This is my go-to pie crust recipe and it works for everything pie. There are 2 things that make this recipe foolproof: using completely froze...

Made as is and will make it again!

I have always made pie crust with half shortening/half butter, but after trying this dough, I'm making this my go-to recipe! I think the technique of using the food processor is what makes it ea...

I substituted butter for shorting and mixed in food processor

We used this recipe for an after-school bake club activity. Since we didn't have a food processor, we used pastry cutters. Without ice, we just used cold tap water. Also, we didn't have time t...

What fun.. I followed the recipe and they came out so tasty.