Recipe courtesy of Gesine Bullock-Prado

All-Butter Easy Pie Dough

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  • Level: Easy
  • Total: 35 min (includes chilling time)
  • Active: 15 min
  • Yield: enough for one 9-inch double-crust pie
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2 cups (240 grams) all-purpose flour, cold

1 teaspoon (6 grams) salt 

1 tablespoon (11 grams) sugar 

1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes 

1/2 cup (120 milliliters) ice water 

1 teaspoon (5 milliliters) lemon juice 


  1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  2. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  3. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.