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All-Butter Pie Crust

First things first. Every pie maker needs a standby pie dough recipe. Here’s ours:


2 1/2 cups all-purpose flour
2 Tablespoons cane sugar
2 sticks (16T) cold butter, cut into cubes
a pinch of salt
8-10 Tablespoons ice water


  1. Combine flour, sugar, butter, and salt in a mixing bowl. Using a pastry cutter, a fork, or your hands, thoroughly mash up the butter and mix it into the flour. Stop when the butter has reached the size of peas. Add in 8 Tablespoons of ice water, and use a wooden spoon to fully combine. If the dough looks too dry, add the remaining 2 Tablespoons of water. The dough should hold together in a rough ball, but shouldn’t be wet or sticky.
  2. Dump dough onto a floured surface and use your hands to form it into a ball. Slightly flatten the ball, and fold in half, pressing down to seal the dough to itself. Repeat this two more times. This helps create flaky layers in the dough.
  3. Divide the dough in half, flatten into a disc, and wrap both pieces in plastic wrap. Chill for at least 30 minutes before using, or up to 5 days in advance.

Yields enough dough for one double-crust pie, or two single crust pies.

Recipe by Chelsea Colbath of Baked Greens.

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