All Butter Pie Dough
ATK's Classic Pie Dough uses both butter and shortening - for even more delicious flaky buttery goodness, try this all butter crust! You absolutely must freeze the butter as directed for this pie dough to work, but then you get to do the whole thing in the food processor - so easy!
This recipe makes 2 rounds of dough for a double crust pie - I've noted the amounts to make a half recipe, and the directions are the same. This recipe works best with a food processor - CI has a separate recipe for hand-made pie dough, but I like the dough from the Extra-flaky Pie Crust, or the Peach Hand Pies. |
Makes 2 dough rounds, enough for one 9-inch double crust pie
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Ingredients
Halved:
Equipment
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Directions
Baking the crust (if needed, usually for a single-crust pie):
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America's Test Kitchen Baking Book
Notes:
Notes:
- Dough can be frozen when wrapped in plastic wrap for up to 1 month. Allow to thaw completely before rolling.