Best 7 Sweet Butter Pie Dough Recipes

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Baking a delectable sweet butter pie dough requires careful consideration of ingredients and technique. This intricate pastry forms the foundation of many classic desserts, adding a flaky, buttery layer that complements the rich fillings. Whether you prefer a traditional pie crust or a more modern take, mastering the art of sweet butter pie dough is essential for creating unforgettable pastries.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERCRUST PASTRY DOUGH



Buttercrust Pastry Dough image

I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

2 cups all-purpose flour, divided
½ cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

Steps:

  • Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
  • Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g

ELECTRIC MIXER SWEET BUTTER PIE CRUST



Electric Mixer Sweet Butter Pie Crust image

Easy to make with a cookie like taste- but not too sweet! Yields two 12-inch rounds, enough for one 9-inch double-crust pie.

Provided by That Napa Chicken R

Categories     Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup cold butter (1 stick)
2 cups flour
1/4 cup sugar
1/4 teaspoon salt
4 tablespoons ice water (this amount will vary)

Steps:

  • Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
  • As the mixer turns on low sprinkle in cold water a tablespoon at a time. Try to sprinkle it evenly over the flour and butter. Continue mixing the dough as you slowly add water. The secret is to add just enough water until it just pulls together as a shaggy mass. If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
  • To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
  • Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
  • Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
  • The next secret is to freeze the completed shell completely before baking. This step also helps to minimize that shrinking pie shell effect.
  • Bake as directed for your pie recipe if using for a two crust pie.
  • If baking a pie shell for a premade pie filling:.
  • Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
  • Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
  • Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

Nutrition Facts : Calories 319.6, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 233.2, Carbohydrate 40.1, Fiber 1.1, Sugar 8.4, Protein 4.5

SWEET BUTTER PIE DOUGH



Sweet Butter Pie Dough image

Not a very flaky dough, but really pleasant to eat. For those who like a soft texture, with nice light flavor. Makes the pie that much more satisfying!borrowed from le Guide cuisine.

Provided by Porcelain Chef

Categories     Pie

Time 40m

Yield 2 small pies, 6-12 serving(s)

Number Of Ingredients 5

1 3/4 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1 cup butter
1/2 cup cold water

Steps:

  • In a chilled bowl, mix the flour, salt and sugar.
  • Add the butter, and work the mixture till it has a granule texture.
  • Add the water all at once, and mix till it becomes a ball.(Do not overmix!).
  • Cover the ball in plastic wrap, and reserve for 1 hour.
  • Needs to be cooked at 190 degrees Celsius/375 degrees Fahrenheit.

Nutrition Facts : Calories 428.4, Fat 31, SaturatedFat 19.5, Cholesterol 81.3, Sodium 315.9, Carbohydrate 34.1, Fiber 1, Sugar 6.4, Protein 4.1

BASIC SWEET PIE CRUST



Basic Sweet Pie Crust image

Provided by Emeril Lagasse

Categories     dessert

Time 40m

Yield Dough for 1 single-crust pie

Number Of Ingredients 6

1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
5 tablespoons ice water, or as needed

Steps:

  • Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

THE BEST ALL-BUTTER PIE DOUGH



The Best All-Butter Pie Dough image

This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield dough for two 9-inch pies or one double-crust pie

Number Of Ingredients 7

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen
1/2 cup chilled vodka
2 tablespoons apple cider vinegar
5 tablespoons ice water, plus more if needed

Steps:

  • Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
  • Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
  • Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
  • Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

BASIC PIE DOUGH FOR SWEET CHERRY PIE



Basic Pie Dough for Sweet Cherry Pie image

This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 15m

Yield Makes 1 double crust

Number Of Ingredients 5

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
  • Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
  • On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g

Tips:

  • Use cold butter: This will help prevent the dough from becoming greasy and will make it easier to work with.
  • Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together.
  • Chill the dough before rolling it out: This will help prevent the dough from shrinking and will make it easier to work with.
  • Don't over-roll the dough: Roll the dough out just enough to fit your pie plate. Over-rolling will make the dough tough.
  • Bake the pie in a preheated oven: This will help ensure that the crust is cooked evenly.

Conclusion:

Sweet butter pie dough is a delicious and versatile dough that can be used for a variety of pies. It is easy to make and only requires a few simple ingredients. With these tips in mind, you can easily make a sweet butter pie dough that will impress your friends and family.

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