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Lisa Ludwinski’s All Butter Pie Dough

Makes two discs, enough for one 9-inch double-crust lattice-topped or full-top pie, or two 9-inch single-crust pies

This is our go-to pie dough, and it’s how each pie begins. Every pie baker, professional or at home, seems to have an opinion on the best combination of fats for the flakiest crust—is it lard, shortening, butter, or a mix? Our basic dough is a pure and simple ode to unsalted butter and all-purpose flour—we think produces the best-tasting, lightest, flakiest pie crust.