Quick and Easy All-Butter Pie Dough
The secret to a good butter dough is keeping the butter cold
with Carolyn Weil
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An all-butter dough mixed in a KitchenAid stand mixer gives you a flaky crust, perfectly balanced for a fruit filling. Choose a high-quality butter, one with a low water content, and make sure you use it right from the refrigerator to keep the dough cool.
Carolyn Weil, an accomplished baker with over 20 years of professional experience and a founding member of The Bakers Dozen demonstrates the quickest way to make this dough, mess free.
For more of Carolyn's baking tips, see How to Bake a Double-Crust Fruit Pie and the related videos on this Web site. Carolyn's article "Holiday Pies with a Pretty Twist" appears in Fine Cooking's 2002 Holiday Baking issue (#54).
Video: Gary Junken
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