Buttercrust Pastry Dough

4.7
(76)
67 Reviews
26 Photos

This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 4, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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26
High angle looking at golden-brown butter-crust pastry dough formed into a pie.
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Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
6
Yield:
1 pound pie dough
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 cups all-purpose flour

  • ½ cup butter, cut into 12 cubes, frozen

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 6 tablespoons ice water

Directions

  1. Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.

    Flour and butter placed in a food processor.

    Dotdash Meredith Food Studios

  2. Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.

    Flour and butter pulsed together until the butter breaks down into smaller pieces.

    Dotdash Meredith Food Studios

  3. Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.

    Ice water drizzled in, pulsing until it turns a pale yellow.

    Dotdash Meredith Food Studios

  4. Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.

    Dough formed into a ball and slightly flattened.

    Dotdash Meredith Food Studios
    Dough after being rolled out and placed on top of a pie.

    Dotdash Meredith Food Studios
High angle, looking at a golden-brown butter-crust pastry dough formed into a pie.

Dotdash Meredith Food Studios

Chef's Notes

This recipe makes enough dough for one large pie or four turnovers.

For the hand pies shown in the photo, here's my recipe for Apple Hand Pies.

This pastry is absolutely perfect for my Fresh Strawberry Tart.

110 home cooks made it!

Nutrition Facts (per serving)

295 Calories
16g Fat
34g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 295
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 49%
Cholesterol 41mg 14%
Sodium 498mg 22%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 5g 9%
Calcium 12mg 1%
Iron 2mg 11%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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