All butter, really flaky pie dough from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 226) by Deb Perelman

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

  • nadiam1000 on July 07, 2018

    I was not expecting this crust to be as flaky as it was but I love an all butter crust for the flavor. I started it in the processor and finished by hand so some of the butter was in larger chunks. I made the full recipe and froze half. I made the Cherry and Almond Galette with the first half. I used the frozen dough to make Salty Honey Pie from Four and Twenty Blackbirds and it was delicious.

  • texannewyorker on September 14, 2016

    This is most definitely not the best all-butter pie crust recipe out there. Wasn't nearly flaky enough for my taste.

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