Perfect Buttercrust Pastry Dough

Name: Perfect Buttercrust Pastry Dough
Prep time: 20 min
Total time: 80 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon salt; 1 tablespoon sugar; 1 cup unsalted butter (cold, cut into cubes); 1/4 to 1/2 cup ice water (as needed)

80 min 8 servings Medium

All Recipes

Make a flaky, buttery crust perfect for pies and pastries with our simple buttercrust pastry dough recipe.

Prep

20 min

Total

80 min

Servings

Difficulty

Medium

Buttercrust pastry dough is the foundation for many delightful desserts, from classic apple pies to savoury quiches. This recipe is designed to give you a crisp, flaky crust every time. It's simple enough for beginners but yields results that even experienced bakers will appreciate. The secret to a great buttercrust is all in the temperature and texture. Cold ingredients and minimal handling ensure a light and flaky result. By following this recipe, you'll be able to create a pastry dough that is versatile and delicious.

Instructions

Mix dry ingredients

In a large bowl, whisk together the flour, salt, and sugar until combined.

Pro tip: Ensure the dry ingredients are well mixed for even flavour distribution.

Cut in the butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.

Pro tip: Work quickly to prevent the butter from warming up.

Add ice water

Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together.

Pro tip: Use just enough water to bind the dough; it should not be sticky.

Form the dough

Turn the dough out onto a floured surface and gently knead it into a ball. Flatten into a disk.

Pro tip: Avoid overworking the dough to keep it tender.

Chill the dough

Wrap the dough disk in plastic wrap and refrigerate for at least 1 hour.

Pro tip: Chilling helps relax the gluten, making it easier to roll out.

Roll out the dough

On a floured surface, roll out the chilled dough to fit your pie dish. Transfer to the dish, trim excess, and crimp edges.

Pro tip: Rotate the dough as you roll to maintain an even thickness.

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Tips & Tricks

Use cold butter and water to keep the dough flaky.
Chill the dough before rolling for easier handling.
A food processor can make the process quicker and more consistent.

Frequently Asked Questions

What is buttercrust pastry dough?

Buttercrust pastry dough is a type of dough made primarily with flour, butter, water, and salt, used for making pies and tarts.

How do you make buttercrust pastry dough?

To make buttercrust pastry dough, combine flour, salt, sugar, and cold butter, then add ice water until the dough holds and chill before using.

Can I freeze buttercrust pastry dough?

Yes, you can freeze buttercrust pastry dough. Wrap it tightly and store for up to 3 months. Thaw in the refrigerator before use.

Why is my buttercrust pastry dough tough?

Tough dough can result from overworking the dough or adding too much water. Handle it gently and add water gradually.

How many calories are in buttercrust pastry dough?

A typical serving of buttercrust pastry dough contains about 260 calories.

Serving Suggestions

Once your buttercrust pastry dough is ready, it's perfect for any pie filling or to be used as a tart base. Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. If you have leftovers, the dough can be wrapped tightly and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Simply allow it to thaw in the fridge overnight before using.

Nutrition per serving

260

Calories

Protein

16g

Fat

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