All–buttah pie dough from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 188) by Erin Jeanne McDowell

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

  • abrownb1 on October 09, 2020

    Great recipe! I made it by hand and added 1/2 tsp of sea salt for a double crust (so strange that it is measured as a pinch) and went by feel rather than actual measurement for the water. The chilling is key so don't skip it. I used a normal pyrex pie plate and had to roll thinner than the 1/4 in noted in the book but ymmv. The author has a really good pie crust video on Food52's YouTube page if you want a visual of the process.

  • anya_sf on March 26, 2020

    I made dough for a single crust using just my hands. In hindsight, I maybe should have used a pastry blender or food processor to cut the butter, as I was aiming for a mealy crust. I needed to add 2 extra tablespoons of water for the dough to come together. Overall, a good, basic, all-butter dough recipe.

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.