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Home > Recipes from Maine-ly Drizzle > Other > All-Butter Pie Dough
All-Butter Pie Dough

To make this savory master dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Ingredients

Servings: Makes enough for two 9–10" single crust pies or 8 hand pies
  • cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 2 tablespoons apple cider vinegar

Preparation

  • Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
  • Combine vinegar and ½ cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
  • Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.
  • DO AHEAD: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.