Foolproof All-Butter Dough for Double-Crust Pie
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By Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV
Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky.
WHY THIS RECIPE WORKS
Our goal was to create a supple, moist all-butter pie dough that rolled out easily and baked up tender and flaky. We first used the food processor to coat two-thirds of the flour with butter, creating a pliable mixture that was water-resist...
