All Butter Pie Dough
This recipe makes enough dough for 2 double crust pies and a bit for decorating You can freeze one for later or halve it for a single pie. I modified the original recipe by replacing shortening with all butter for enhanced flavor and flakiness. I also added flavoring options to customize the dough. An egg wash on the top crust creates a shiny, golden finish.
This recipe makes enough dough for 2 double crust pies and a bit for decorating You can freeze one for later or halve it for a single pie. I modified the original recipe by replacing shortening with all butter for enhanced flavor and flakiness. I also added flavoring options to customize the dough. An egg wash on the top crust creates a shiny, golden finish.
- Carbohydrate 40.0181258333333 g
- Cholesterol 86.6839583333333 mg
- Fat 27.73785625 g
- Fiber 1.61500002384186 g
- Protein 6.01715208333333 g
- Saturated Fat 17.2058783333333 g
- Serving Size 1 1 Serving (100g)
- Sodium 10.634625 mg
- Sugar 38.4031258094915 g
- Trans Fat 2.10467791666667 g
- Calories 432 calories
Step-by-step
- Mix first 4 ingredients together with a fork or pastry blender. I have ,of lately, started to use my food processor for this... pulsing it until the butter pieces are a bit bigger than peas, more like kidney beans.
- In separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.
- Then, with hands, mold dough into a ball.
- Chill at least 20 minutes, before rolling it into desired shape. You need to divide the dough into 4 equal parts.
- This way, you know you have enough dough for 2 double crust pies. If you like to freeze some,make sure you wrap the dough well before freezing.
- Roll the dough out.
- Make sure you leave about 1/2-1 inch overhang of pie dough so you can seal the bottom crust with the top crust.
- Fill with desired filling. Place top crust, crimp and glaze with egg wash. Bake in a preheated 400-425 deg. oven. Make sure you cover (tent) the pie with some foil half way through(or when it is just golden...it will continue to lightly brown even with the foil on) so that the dough won't burn.
- TIPS:
- Vanilla sugar, lemon/orange peel, almond flavor, are a few flavors you can add to the dough depending on the filling you use.
- The dough needs to be chilled before rolling out.
- You can handle the dough as much as you like, just don't overdo it. You should be able to still see some butter pieces through the dough.
- If the dough is too dry, add a 1/2 TBS of water to bring it together. You shouldn't add too much water. It is best if you just place the dough in the fridge to rest for 30 minutes or so. This allows the flour to absorb the liquid and in turn be pliable enough to roll out.
- You can flour your counter top well to ensure that the dough won't stick as you roll it out.
Using shortening in pastry pastry work persists largely out of habit rather than flavor necessity, yet swapping it for pure unsalted dairy fat transforms a basic crust into something deeply savory. Pastry traditions across North America shifted heavily toward hydrogenated fats during the mid-twentieth century for shelf-stable convenience, but returning to pure butter yields superior structure and browning. Maintaining cold fat particles is the singular technique that determines success or failure; if the butter melts into the flour before baking, the steam pockets required for flakiness disappear entirely.
- Cut cold unsalted butter into pieces resembling kidney beans rather than fine crumbs to guarantee visible fat layers in the rolled sheet.
- Chill the divided dough for a minimum of twenty minutes before attempting to roll it out on a heavily floured surface.
- Tent the unbaked or partially baked pastry with aluminum foil halfway through a 400 to 425 degree oven cycle to prevent excessive darkening while the interior sets.
- Wrap surplus portions tightly in plastic film and freeze them for later assembly without sacrificing structural integrity.
Thorough resting periods allow dry flour molecules to hydrate evenly without requiring excess moisture additions. Proper handling preserves distinct fat pockets that ultimately create the desired crisp layers upon baking.
