This is foolproof All Butter Pie Dough. The dough that I make on repeat all year long. The recipe I often double and have extra in the fridge. The dough I use for fruit pies and blind bake for cream pies, even for savory pies. And no, it does not need to be chilled! And because of all of that – it is the best pie dough ever!

Technically this is still my mother-in-law’s pie dough recipe. However I basically make it by feel now and would be remiss to not share what is actually my go to recipe.

The original recipe calls for a mixture of lard and butter. And despite it making a truly flakey and lovely crust. Like really very fantastic! I found I did not always have lard chilling in the fridge and that it sadly did not always agree with my stomach either. So I adapted and started using all butter instead. And quite honestly I have hardly glanced back.

Easier? Tasty? And doesn’t make my stomach hurt?! That’s a win for sure.

I almost always make my pie dough in a food processor and this works great for me. I find it to be quick and easy. However I can and have made this recipe by hand as well.

The recipe will make a large double crust pie. Or two average size pie crusts.

And I find double wrapped in the fridge the dough will last for 5-7 days.

All Butter Pie Dough

2 Cups All Purpose Flour
2 Tablespoons Granulated Sugar
1/4 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
3/4 Cup COLD Butter, diced/cubed

All butter Pie Dough Directions

Approx 9 Tablespoons Ice Water (fill a measuring glass with ice and cold water and add as needed)
First fill a measuring cup with ice and cold water and set aside.
Next measure the flour, sugar, baking powder and salt into a food processor and give a quick whirl to combine.
Add in the cold diced butter – taken straight from the fridge.
Process the butter a few turns at a time to get into large pea sized chunks.

Now with the machine running slowly pour in the chilled water thru the feed tube until the dough comes together in a rough ball.
Flour your hands liberally before removing the pie dough from the food processor.

Knead the dough by hand on a generously floured surface to make sure to incorporate any wet or dry parts. Sprinkling with additional flour as needed. If the dough is dry, cracking or falling apart – there is not enough water. Alternately if the dough is sticky enough to leave residue on your fingers or hand, it needs more flour.

Split the dough in half and shape into two round disks.
Roll out immediately on a floured surface or wrap in plastic wrap and refrigerate until needed.
Keeps up to 5 days in the fridge.

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All butter Pie Dough

Classic homemade, delicious pie dough

Servings 2 Pie Crusts

Ingredients

• 2 Cups All Purpose Flour
• 2 Tablespoons Granulated Sugar
• 1/4 teaspoon Baking Powder
• 1/2 teaspoon Kosher Salt
• 3/4 Cup COLD Butter diced/cubed
• Approx 9 Tablespoons Ice Water fill a measuring glass with ice and cold water and add as needed

Instructions

1. First fill a measuring cup with ice and cold water and set aside.
2. Next measure the flour, sugar, baking powder and salt into a food processor and give a quick whirl to combine.
3. Add in the cold diced butter – taken straight from the fridge.
4. Process the butter a few turns at a time to get into large pea sized chunks.
5. Now with the machine running slowly pour in the chilled water thru the feed tube until the dough comes together in a rough ball.
6. Flour your hands liberally before removing the pie dough from the food processor.
7. Knead the dough by hand on a generously floured surface to make sure to incorporate any wet or dry parts. Sprinkling with additional flour as needed.
8. If the dough is dry, cracking or falling apart – there is not enough water. Alternately if the dough is sticky enough to leave residue on your fingers or hand, it needs more flour.
9. Split the dough in half and shape into two round disks.
10. Roll out immediately on a floured surface or wrap in plastic wrap and refrigerate until needed.
11. Keeps up to 5 days in the fridge.