All-butter pie dough from Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College (page 64) by The Culinary Institute of America and Kristina Petersen Migoya

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill 1 hour to overnight.

  • ChrisLV on November 06, 2019

    This recipe did not work. Made an extremely dry dough that could not be rolled out without shattering into many pieces.

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