Foolproof All-Butter Dough for Double-Crust Pie
Why This Recipe Works
Our goal was to create a supple, moist all-butter pie dough that rolled out easily and baked up tender and flaky. We first used the food processor to coat two-thirds of the flour with butter, creating a pliable mixture that was water-resistant. Then we broke that dough into pieces, coated the pieces with the remaining flour, and tossed in some grated butter. When we folded in the water, it was absorbed only by the dry flour that coated the butter-flour chunks. Since gluten can develop only when flour is hydrated, this resulted in a supertender crust. Holding back some of the butter, grating it, and adding it to the dough left a little more flour available to form gluten, so the crust had enough structure to support a flaky texture. After a 2-hour chill, the dough had hydrated completely and was easy to roll out.