All-Butter Pie Dough

In my humble experience, there is nothing … and I do mean nothing … that cannot benefit from the addition of butter.

Yes, I am a butter addict. I will spread it on shortbread cookies even though I know they are already loaded with butter. I will slice hunks off a stick of butter and pop them in my mouth when I think no one is looking. I will free pour melted butter over anything and everything with wild abandon.

So, when I tell you that this all-butter pastry is freaking amazing, I say it with some solid butter cred behind me. Okay, so maybe it is the ton of butter that makes it so good but, I tell you, it’s worth every calorie. This pie pastry delivers every time. Flaky? Check. Loads of flavour? Check. Holds up to lattice without tearing and breaking? Double check. It is my go-to recipe for all types of pies and it never lets me down. Check out the video here to see how it comes together in less than 10 minutes and then spread the butter … I mean, word … that there’s a new pastry in town.

All-Butter Pie Dough

This no-fail recipe is perfect for all types of sweet pies but works beautifully for lattice pies without ripping or tearing.

Prep Time 10 minutes
Resting Time 45 minutes
Servings 2 discs, enough to make a double crusted 8″ pie


  • 8 oz unsalted butter very cold
  • 10 oz all-purpose flour
  • 1/2 tsp table salt
  • 1 tbsp granulated sugar
  • 4-5 tbsp ice water very cold


  1. Dice the cold butter into 1-inch cubes and return to the refrigerator to chill while you prepare the flour mixture. Fill a small bowl with iced water and set aside.
  2. Place the flour, sugar and salt into a food processor bowl, fitted with a metal blade. Pulse 2-3 times to combine and distribute the ingredients.

  3. Remove the well-chilled butter cubes from the refrigerator and add them to the food processor bowl. Pulse 6-8 times to cut the butter into the flour mixture. Check that your butter pieces are approximately the size of lima beans before proceeding. If necessary, continue to pulse until your butter pieces are the desired size.

  4. Add five tablespoons* of the ice water to the mixture, one tablespoon at a time, pulsing once after each addition. Once all five tablespoons of water have been added, continue to pulse until the pastry just begins to clump together (an additional 6-8 pulses).

  5. Turn the pastry dough out onto a lightly floured surface. Use your hands to gently bring the pastry together into a ball. Use a knife to divide the ball into two, and press gently with the palm of your hand to flatten both pieces into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 45 minutes.

Recipe Notes

* If working in a humid environment, add 4 tbsp of water and pulse to combine. If dough does not come together, add the additional 1 tbsp and pulse again.


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