Traditional Art of the Pie All-Butter Dough

Andrew Scrivani

Traditional Art of the Pie All-Butter Dough

An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat.

For one double-crust pie or two single-crust pies

• 2 1/2 cups (363 grams) all-purpose flour, unbleached
• 1/2 teaspoon (3 grams) salt
• 14 tablespoons (196 grams) salted or unsalted butter, cut into tablespoon-size pieces
• 1/2 cup (118 grams) ice water plus 1–2 tablespoons (15–30 grams) more as needed
• Additional flour for rolling out dough

Put all ingredients but the ice water in a large bowl.