All-Butter Pie Dough

By / Photography By Twinkle VanWinkle | November 01, 2013

Ingredients

  • 14 tablespoons (1 3/4 sticks) unsalted butter, divided
  • 1 tablespoon red wine vinegar
  • 1/2 cup cold water
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons kosher salt
  • 1/2 tablespoon granulated sugar

Instructions

Cut the butter into 1/2 -inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 9 tablespoons (1 1/8 sticks) in the refrigerator until ready to use.

Stir the red wine vinegar into the cold water and set aside.

Combine the flour, salt and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.

Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.

Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.

Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.

Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.

Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

Napkin Fold for Pie Dough

Grab the edge of the pie dough between the thumb and index finger of your right hand. Be careful not to pull the dough up out of the pie tin as you work.

Gently fold a 1/2- to 1-inch section of dough over so it points towards the center of the pie shell. Place your left thumb on top of the first fold.

Grab a second 1/2- to 1-inch piece of pie dough between your thumb and index finger, next to the first fold, and gently gold it over like the first piece. Repeat this process all the way around the pie. The more folds you make, the rounder your pie shell will be, but large folds look appealingly rustic.

When you are finished with the folds, tap the pie tin against the counter several times. If the dough falls down into the tin, or unfolds and falls off the rim, unfold that section of dough and make adjustments. If the pie shell holds its shape, gently press the folds down onto the rim of the pie tin.

Place the finished napkin-fold pie shell in the refrigerator to rest for at least 20 minutes before use. Well-rested shells hold their shape the best.

Recipe Courtesy of Paula Haney from the Hoosier Mama Book of Pie

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Ingredients

  • 14 tablespoons (1 3/4 sticks) unsalted butter, divided
  • 1 tablespoon red wine vinegar
  • 1/2 cup cold water
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons kosher salt
  • 1/2 tablespoon granulated sugar
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