Three-in-One All-Butter Pie Dough
It took us more than 80 attempts, but we created a recipe for a tasty all-butter pie dough that is actually easy to work with.
Why This Recipe Works
For this flaky, ultrabuttery pie crust, we ditched the traditional and time-consuming step of forming the dough into a disk and chilling it before rolling it out. Instead, we rolled it out immediately after the dough came together in the food processor. Since the butter wasn't cold, the dough was more pliable and much easier to work with. But to avoid overworking it (which causes toughness), we manipulated it less on the front end as it came together: We pulsed butter into the dry ingredients just until it formed irregular large chunks (instead of typically more processed pea-size pieces). We then processed this mixture with a little water just until tiny balls of butter formed (not a cohesive mass of dough). After lining the pie plate with the freshly rolled dough and crimping it, we prevented the crust from shrinking during baking by pushing the crimped edges so they slightly overhung the edge of the plate. To keep the bottom and sides from bubbling up during baking, we docked the dough with the tines of a fork so steam could escape. We chilled the dough at this point to let the flour hydrate, a step that prevented toughness.