I truly love pie dough. Truly, it’s true love. It’s a beautiful thing. Flakey, buttery, delicious, easy to make. In the summer months I’m making it often because of all the seasonal fruit. We got galettes and pies on deck! And also, tomato tarts. YUM.
I already have a pie dough recipe on here, but it requires shortening and I’m gonna be honest with you, I prefer to use all butter now. Also, I realize a lot of people might not have shortening on hand, but they’ll probably have butter. Hence, this recipe. Even if you only need a single round of pie dough and not a double, I usually freeze one and use it later. It comes in super handy!
Also, how is summer almost over? Noooooo. Summer > winter. Fight me.
But enough of me blabbering. I’ll shut my pie hole. Make some pie dough. PIES PIES PIES! Byyyye.
All-Butter Double-Crust Pie Dough
Print RecipeIngredients
- 1/3 cup ice water
- 3 tablespoons sour cream
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter. If using a food processor, cut into small cubes and freeze for 10 to 15 minutes. If mixing dough by hand, freeze sticks of butter for 10 to 15 minutes and then grate. And yes, most times I don't freeze the butter I just use very cold butter from the refrigerator because I'm lazy and don't want to freeze it or I forget to. What's new.
Instructions
Mix 1/3 cup of the ice water and the sour cream in a small bowl until combined. Process the flour, sugar, and salt together in a food processor or whisk ingredients in a bowl until combined. Scatter the butter over the top and pulse until the butter is the size of large peas. Alternatively, you can mix by hand, which I usually do. You can either grate the butter, which will be a little easier to incorporate into the flour mixture, or just cut the butter into small pieces like you normally would if you were using a food processor. Just get ready to use some elbow grease!
Pour half of the sour cream mixture over the flour mixture and pulse until incorporated. Repeat with the remaining sour cream mixture. If mixing by hand, pour the sour cream mixture over the flour mixture and combine using a spatula. Pinch the dough with your fingers; if the dough feels dry and does not hold together, sprinkle one to two tablespoons more ice water over the mixture and combine until the dough forms large clumps and no dry flour remains.
Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for one hour. Before rolling the dough out, let it sit on the counter for about 10 minutes to soften slightly.
Notes
Recipe from America's Test Kitchen.
