All-butter pie dough
Formula
- 250 g flour
- 5 g salt
- 15 g sugar
- 170 g cold butter
- 70–90 g ice water
Method
- Start. Toss butter cubes with flour, salt, and sugar; flatten to shards.Watch for: Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
- Then. Drizzle water and fold until dough holds when squeezed. Chill 60 minutes.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
- Finish. Roll, line a 9-inch plate, dock, chill, and blind-bake 20 minutes with weights plus 8 without.Watch for: Use the scale for repeatable portions; tare the vessel between additions and label divided mixtures immediately. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
The concept
Pie dough balances enough water to bind with enough intact butter to flake.