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Recipe Detail Page
All Butter Pie Pastry
Summer 2017
This classic pastry can be used for a variety of pies, large and small. It makes enough for a double crust pie, but if you’re making a single crust, and you’re like me, you’ll make the full recipe and freeze the second piece for another time. You’ll be happy to have one on hand the next time around. For the Fresh Fig and Raspberry Galette, do not divide the dough in half. It may seem to be too much, but it gets rolled out into a large circle. For the Peach and Redcurrant Slab Pie, double the recipe and divide into two rectangles, about 5 x 7 inches (12 x 18 cm). And for the Wild Blueberry Hand Pies, substitute half the all-purpose flour with cake flour, divide the dough in half and shape into two 4 x 4-inch (10 x 10-cm) squares.
Makes 1 double crust pie, or 2 single crust pies
2½ cups (625 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tsp (5 mL) salt
1 cup (250 mL) cold, unsalted butter, cut into ½ inch (1 cm) pieces
5 to 6 tbsp (75 to 90 mL) ice water
1. In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and toss to coat with flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Some pea-sized pieces of butter should still be visible.
2. Drizzle 5 tbsp (75 mL) of ice water over the flour mixture and toss with a spatula or your hands until the water is incorporated. Gently squeeze the dough with your hands to bring it together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL).
3. On the work surface, gently pat the dough out to a rough rectangle about ½ inch (1 cm) thick. Fold the dough in half, and rotate the dough 90 degrees. Repeat the pressing and folding 1 or 2 more times until the dough comes together.
4. For 1 double crust pie, divide the dough in half and form into 2 flat discs. Wrap in plastic wrap and flatten a little more with your rolling pin. Refrigerate at least 2 hours, or preferably overnight.
Makes 1 double crust pie, or 2 single crust pies
