Desserts
Flaky All-Butter Pie Dough (2 layers)
The original recipe was shared with us by Myá, a close friend of ours!
calories
g of fiber
g of added sugar
g of protein
Yield
2 Layers
Serving Size
2 Layers
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
DIRECTIONS
1
Prep the butter:
• Grate 10 tablespoons of butter
2
In a medium mixing bowl, combine and mix the dry ingredients:
• Flour, all-purpose (1 1/2 cups or 200 g)
• Sugar (1 tablespoons or 13g)
• Salt (3/4 teaspoon)
3
ADD THE BUTTER: Using your fingertips, smash the butter into the flour until the mixture looks like coarse meal.
4
Work quickly so the butter stays cold! The small butter pieces inhibit gluten formation and make the crust tender.
5
ADD ICE WATER. Measure out about 1/4 cup of ice water.
6
Use a fork to incorporate the water, distributing the butter and hydrating the flour until large clumps form.
7
BRING THE DOUGH TOGETHER. Switch to your hands and gently knead the mixture inside the bowl.
8
Transfer the parts of the dough that hold together to your work surface, leaving dry flour behind.
9
Add a little more water to the remaining dry bits if needed, then combine everything on the surface until the dough comes together.
10
CHILL THE DOUGH. Wrap the dough tightly and press it down slightly. Refrigerate for a minimum of 1–2 hours, or up to a couple of days.
11
ROLLING & FOLDING THE DOUGH
12
Prepare to roll: Lightly flour the surface. Let the dough soften slightly so it doesn’t crack when rolled.
13
Beat the dough: Use a rolling pin to gently beat the dough, using a bouncing motion rather than pressing straight down. This softens the butter while keeping it cold.
14
Roll into a slab: Roll the dough out. Some cracking is okay. You should see streaks of butter — this is desirable.
15
Letter fold – Fold the dough in thirds: Fold the bottom third up toward the center. Fold the top third down over it. Lightly flour if butter starts to stick.
16
Chill again. Wrap the folded dough and refrigerate before rolling it out.