Sweet Butter Pie Dough
Master the art of creating the perfect pie crust with this Sweet Butter Pie Dough recipe—a go-to foundation for all your favorite pies and tarts. Crafted with simple yet indulgent ingredients like cold, cubed unsalted butter and a hint of granulated sugar, this dough delivers a buttery, tender, and slightly sweet crust that’s sure to elevate any dessert. The optional egg yolk adds an extra touch of richness, while the chilled butter ensures a flaky texture every time. Designed for ease, the dough comes together effortlessly in just 20 minutes, with minimal hands-on work. Whether you're preparing a classic fruit pie, a silky custard tart, or a savory quiche, this versatile pastry guarantees professional-level results. Bonus: it’s freezer-friendly, so you can always have a batch on hand for impromptu baking days.
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Recipe Information
Ingredients
- 315 grams All-purpose flour
- 25 grams Granulated sugar
- 5 grams Salt
- 226 grams Unsalted butter (cold, cubed)
- 60 milliliters Ice water
- 1 unit Egg yolk (optional, for a touch of richness)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until fully combined.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, a fork, or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Be careful not to overwork the dough.
In a small bowl, whisk together the ice water and optional egg yolk to combine.
Gradually drizzle the ice water mixture into the flour and butter mixture, a tablespoon at a time. Gently mix it in with a fork or your hands until the dough starts to come together. You may not need all the water, so add it slowly to avoid overhydrating the dough.
Once the dough comes together, form it into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This allows the butter to chill and the gluten in the flour to relax, creating a tender, flaky crust.
When ready to use, roll the chilled dough out on a lightly floured surface to your desired thickness (typically 1/8 inch). Proceed with your chosen pie or tart recipe as needed.
If not using immediately, the dough can be frozen for up to 1 month. Wrap it tightly in plastic wrap and place in a freezer-safe bag or container.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 25.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
