Traditional Art of the Pie all-butter dough from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 61) by Kate McDermott

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

  • NicoleBrown on August 31, 2024

    It had been years since I’ve made pie dough. I was nervous! Followed the food processor instructions. Froze the dough until I was ready to use it. Just baked it today - wow! So flaky and delicious! I’m feeling super proud.

  • hirsheys on June 22, 2018

    Yummy and flaky, plus easy to work with . So far this is my favorite all-butter crust. ETA: here in Chicago i usually need an extra T or two of water.

  • Rutabaga on July 02, 2017

    I've been using the Smitten Kitchen all-butter pie pastry recipe for awhile, but tried this one since I just bought the book. It's more or less the same dough, with great instructions both here and on Smitten Kitchen. Today's crust wasn't the flakiest I've ever made, but that was likely because it was a fairly warm day and not all of my ingredients were as cold as they could have been. It was still pretty great, and there's not much that can beat good homemade pie pastry.

  • bching on May 28, 2017

    The instructions are a joy to read and the crust itself may be the best I've ever made. No more Rose Levy Beranbaum crusts for me!

  • Katielang on March 08, 2017

    A delicious pie dough and the secret is to follow the instructions exactly and always keep everything chilled, especially yourself. :)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.