Metropolitan Market All-Butter Pie Dough
This is a simple, extraordinary all-purpose pie dough that can be used in both your sweet and savory baking. Made with our Organic Edison flour, this crust comes out very light, buttery, and flaky. Just mix, fill, and bake according to your pie instructions. You can also freeze it for later use.
BY: KATE MCDERMOTT, ADAPTED BY METROPOLITAN MARKET AND JERILYN BRUSSEAU
Prep Time
20 minutes
Bake Time
As directed in recipe
Total Time
1 hour 20 minutes
Yield
One 9" double-crust pie or two 9" open-faced pies
Ingredients
2½ cups (335g) Organic Edison all-purpose flour, measured using the "dip and sweep" method (See Baker's Notes)
½ teaspoon (3g) sea salt
14 tablespoon (200g) cold butter (salted or unsalted), cut into tablespoon-size pieces
½ cup (113g) ice water plus 1 to 2 tablespoons more, as needed
Baker's Notes
To measure the flour, dip a dry ingredient measuring cup into the flour and level off the top with a straight edge.
The key to a good pie crust is to avoid overworking the dough and melting the butter into the flour before it is baked. Keep ingredients and tools as cold as possible – including your hands!
Instead of all butter, you can use 1 stick (8 Tbsp) butter and 8 Tbsp of cold vegetable shortening or cold leaf lard.
If your crust breaks, don’t worry! Brush a little water where it needs to be patched and "glue" on the patch piece.
Instructions
- In a large chilled bowl, stir together flour and salt.
- Sprinkle butter over flour. With a pastry blender or your clean, cold hands, mix butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas and almonds.
- Sprinkle 1/2 cup ice water over dough. Stir it in with a fork.
- Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form into a ball with the texture of cool clay or play-dough.
- Place the ball on a very lightly floured work surface. Cut into two equal pieces. Form each into a chubby disk about 5-inches in diameter.
- Wrap each disk in plastic wrap or a food-safe plastic bag dusted with a bit of flour and chill for at least 1 hour.
- To roll out dough for a pie or tart, remove the dough from the refrigerator and place on a lightly floured pastry cloth or work surface. Let rest at room temperature for a few minutes, until slightly soft and easy to roll.
- Dust top of dough with flour to prevent sticking while rolling. Roll the dough out from the center in all directions, dusting with flour to prevent sticking, into a circle about 2 inches larger than your pie or tart pan or as your recipe directs.
- Carefully drape dough over the rolling pin and gently fit it into the pan. For a double crust pie, roll out a second disk of dough to cover the filling. Crimp or scallop crust edge, as desired. Follow your recipe for filling and baking pie or tart.
Baker's Notes
To measure the flour, dip a dry ingredient measuring cup into the flour and level off the top with a straight edge.
The key to a good pie crust is to avoid overworking the dough and melting the butter into the flour before it is baked. Keep ingredients and tools as cold as possible – including your hands!
Instead of all butter, you can use 1 stick (8 Tbsp) butter and 8 Tbsp of cold vegetable shortening or cold leaf lard.
If your crust breaks, don’t worry! Brush a little water where it needs to be patched and "glue" on the patch piece.