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All-Butter Pie Dough

Prep Time 15 minutes
chill time 1 hour
Servings 1 double crust pie dough


  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes and very cold (I cut my butter and then pop the cubes in the freezer for about 15 minutes to get them really cold)
  • 6-8 tablespoons ice water (you may need a little more or less depending on where you live)


  1. In a large mixing bowl, whisk together the flour and salt. Toss the cold butter cubes in the flour until they are coated in flour. Start working the butter into the flour, using your hands to really rub the flour and butter together. Rub pieces of the butter between your fingers into thinner pieces, drop these bits back into the bowl of flour, and repeat. Do this until all your butter pieces are broken down into pieces no bigger than a nickel. Some of your butter pieces will be smaller and that's fine.

  2. Make a well in the center of your bowl and add four tablespoons of the water. Use one hand with your fingers spread out (as though your were holding a big grapefruit) to drag flour into the water. Keep moving your hand around the bowl bringing the dough together. As the dough begins to come together add a little more water at a time. continuing to bring it together with your hand. You want to stop adding water when the dough is shaggy, moist, and still a bit loose. It should NOT feel sticky or tacky!

  3. Tip the dough out onto a clean countertop and lightly knead it a few times into two discs. Wrap each disc tightly in plastic wrap. Place one in the fridge to chill for at least an hour. I like to make the dough the day before I plan to make pie and let it sit in the fridge overnight.