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Buttercrust Pastry Dough

Chef John's secret to epic flakiness is frozen butter! To make this awesomely tender crust, flour, frozen butter, more flour, sugar and salt gets pulsed in a food processor until crumbly. Then you add ice cold water and pulse some more until the dough comes together when you press it. Turn it out on a surface such as a baking mat, bring it quickly together into a smooth ball, and chill. This recipe makes enough dough for top and bottom crust on one pie, 4 turnovers, or a crust on an excellent savory pie. What are you waiting for? It’s time for you to experience the amazingly tender and flaky buttercrust pastry dough! Get the recipe for Chef John's Buttercrust Pastry Dough.

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