Pies
Pies pies pies pies pies. James Roper
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This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.

Buttery Pie Dough Buttery Pie Dough
This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings.
Yield: makes enough for 2 pie crusts
Time: 1 hour, 10 minutes

Ingredients

  • 3 cups flour
  • 2 tsp. kosher salt
  • 14 tbsp. unsalted butter, cubed and chilled
  • 12 cup ice-cold water

Instructions

  1. Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.

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