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All-Butter Pie Dough (My Go-To Crust for Pies, Galettes & Quiche)

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This all-butter pie dough is tender, flaky, and deeply flavorful—built on a classic 3:2:1 ratio and inspired by the method developed at Serious Eats. It comes together quickly in a food processor, with just enough structure to hold its shape and just enough softness to melt in your mouth. Perfect for pies, galettes, quiches, and more.

Ingredients

Units Scale

Double the recipe if you need a full double crust for a pie.

  • 6 ounces (170g) Gold Medal all-purpose flour
  • 1/2 teaspoon kosher salt
  • Optional (for sweet crust): 1 tablespoon granulated sugar + pinch of ground nutmeg
  • Optional (for savory crust): 1 tablespoon finely grated Parmesan cheese
  • 4 ounces (113g) Kerrygold unsalted butter plus 2 additional pats, cold and cut into 1/4 inch pats
  • 2 ounces (57g) ice water, plus more as needed

Instructions

  1. Add 4 ounces (113g) of the flour to the bowl of a food processor, along with the salt and any optional sugar or seasonings (nutmeg for sweet versions, Parmesan for savory). Pulse 2–3 times to combine.
  2. Scatter the cold pats of Kerrygold butter evenly over the surface of the flour mixture. Pulse until no dry flour remains and the dough just begins to clump together—about 25-35 short pulses. The mixture should look like a cohesive dough, with no dry patches visible.
  3. Use a rubber spatula to redistribute the dough evenly around the bowl. Sprinkle the remaining 2 ounces (57g) of flour evenly over the dough and pulse 4–5 times, just until the dough breaks into smaller clumps. It should appear slightly drier and crumbly at this point, rather than smooth.
  4. Scrape the dough into a medium mixing bowl. Drizzle with the ice water, one tablespoon at a time, gently folding and pressing the dough together with a silicone spatula or fork after each addition. Add just enough water for the dough to hold together when pinched—you may not need the full amount.
  5. Turn the dough out onto a sheet of plastic wrap and press it into a disk about 1 inch thick. Wrap tightly and refrigerate for at least 1 hour before rolling. Dough can be chilled for up to 2 days or frozen for longer storage.
  6. This recipe yields enough dough for a single 9-inch pie crust, galette, or quiche. For a double-crust pie, simply double the recipe. For rolling, blind baking, or shaping, follow the instructions in the specific recipe you’re using.

Equipment

Find it online: https://foodienoise.com/all-butter-pie-dough/