An all-butter pie dough delivers a rich taste and a tender flakiness to any pie, savoury or sweet. This is my staple pie dough that I have been using for at least 10 years, ever since I discovered that adding a little oil before the butter protects the flour and that the butter does not have to be ice cold, contrary to popular belief. –Anna Olson
Anna Olson's Classic Pie Dough
Anna Olson shares her easy recipe for a classic, perfectly-flaky all-butter pie dough.
Ingredients
- 2½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 3 tbsp vegetable oil
- 1 cup cool unsalted butter cut into pieces (does not have to be ice cold)
- ¼ cup cool water
- 2 tsp white vinegar or fresh lemon juice
Instructions
- Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.
- Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
- Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.
Notes
If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
