Butter Pie Crust Dough

LeGourmetTV's picture

Jul. 14, 2013

This is enough for two single crust 10 inch deep dish pies, or one double crust 10 inch deep dish pie.


All purpose flour 2 1/2 Cup (40 tbs) (300 g)
Granulated sugar 1 Tablespoon
Salt 1 Teaspoon
Unsalted butter 1 Cup (16 tbs) , cubed & frozen (227 g)
Ice water 3/4 Cup (12 tbs) (125



1. In food processor, place the flour, sugar, salt, and frozen cubed butter. Pulse the mixture just until the butter & flour look like fine bread crumbs.

2. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Do not overwork the dough.

3. On the counter-top, transfer the mixture and form into a ball.

4. Divide the dough in half, and wrap each with plastic. Refrigerate at least one hour before rolling out.


5. Place rolled dough in a pie plate, fill with your favorite filling, bake and serve.


Roll out the dough, turning ¼ turn between every roll and place in a 9 ½- 10-inch deep dish pie plate.

Tuck the extra under and pinch the edges to make it look great. Pop in refrigerator until you make the filling.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 468Calories from Fat 272

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 329 mg13.71%

Total Carbohydrates 42 g14%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet