Pie Dough

I found this pie dough on food52.com as 'All Buttah Pie Dough'.  I have a tendency to change something in pretty much every recipe I find.  Not this one.  It is perfect as it is.  I used it for my tomato and mozzarella galette and I know it would be flaky and buttery awesomeness with sweet desserts, too.

Some of the variations they suggest are:

Chocolate Crust: Replace 1/4 c (30 g) of the flour with 1/3 c (28 g) unsweetened cocoa powder (it will have a dry, matte appearance all over -- do not overbake)

Spiced Crust:  Add up to 1 1/2 T. ground spices or a combo of a few, like 1 1/4 t. ground ginger, 1 t. ground cinnamon, 1/2 t. ground allspice, 1/2 t. ground cloves

Pie Dough

1 1/4 c. (160 g) all purpose flour, sifted

pinch of salt

8 T. (1 stick) butter, cut in 1/2 inch cubes

1/4 c. water, more if needed

Put the flour and salt in a bowl.  Toss the butter to coat it with the flour.  

Use a pastry cutter to cut the butter into the flour until it is in the size of a half walnuts for a super flaky crust or pea sized for a more mealy one.

Make a well in the center and add a few tablespoons of water at a time until the dough just comes together.  

Form the dough in a disc, wrap it in plastic wrap and chill in the fridge. 

When ready to use, lightly dust a work surface with flour and lightly dust a rolling pin.  Roll the dough to about 1/4 inch thick, rotating as you work. 

You can make this a day or two ahead of time if you want to. 

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c = cup

T = tablespoon

t = teaspoon

g = gram