Recipes Desserts Pies Pie Crusts Buttercrust Pastry Dough 4.7 (74) 65 Reviews 26 Photos This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 4, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 26 26 26 26 Prep Time: 15 mins Additional Time: 1 hr Total Time: 1 hr 15 mins Servings: 6 Yield: 1 pound pie dough Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 cups all-purpose flour ½ cup butter, cut into 12 cubes, frozen 1 tablespoon sugar 1 teaspoon salt 6 tablespoons ice water Directions Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour. Dotdash Meredith Food Studios Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute. Dotdash Meredith Food Studios Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times. Dotdash Meredith Food Studios Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Dotdash Meredith Food Studios Chef's Notes This recipe makes enough dough for one large pie or four turnovers. For the hand pies shown in the photo, here's my recipe for Apple Hand Pies. This pastry is absolutely perfect for my Fresh Strawberry Tart. I Made It Print 107 home cooks made it! Nutrition Facts (per serving) 295 Calories 16g Fat 34g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 295 % Daily Value * Total Fat 16g 20% Saturated Fat 10g 49% Cholesterol 41mg 14% Sodium 498mg 22% Total Carbohydrate 34g 12% Dietary Fiber 1g 4% Total Sugars 2g Protein 5g 9% Calcium 12mg 1% Iron 2mg 11% Potassium 49mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.