All-buttah pie dough from The Book on Pie: Everything You Need to Know to Bake Perfect Pies (page 48) 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

  • et12 on October 18, 2025

    Turns out I’ve been over mixing my pie crust dough all my life, but the instructions (and photos) that come at the beginning of this book have changed my approach. This is the first dough recipe I made and it was delicious. Really buttery and nicely flaky and crispy.

  • EatinSnax on March 26, 2025

    This recipe (and the beginning chapters of this book) really helped me turn a corner with my pie crusts. I was so worried about producing too much gluten with the folding, but trusted the process and was rewarded with a flakey, sturdy-yet-cuts-with-a-fork crust.

  • jsguaium on January 05, 2024

    I recently made 6 (!) recipes of this a class I held for a couple of friends on how to make pie. They came out beautifully - used for both chicken pot pie and blueberry pie.

  • DFarnham on November 26, 2023

    Best recipe ever! Triple recommend Erin's Youtube video.

  • Astrid5555 on January 04, 2021

    Can only repeat Lepa’s comment. Watch the youtube video as well and you will have pie crust perfection!

  • Lepa on December 13, 2020

    I made my best pie crust ever with this recipe. I can't figure out if it was the recipe or Erin's youtube video that shows how to tell when the dough is properly hydrated. This is something I have struggled with in the past. This crust was flaky perfection and I was so proud of it!

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