This versatile, all-butter pie dough has a delicate flake from higher-fat European-style butter. Developed by Sister Pie owner Lisa Ludwinski to pass directly to the hands of eager customers, these pies are intended to be baked in 9-inch disposable aluminum pie pans. If using slightly larger glass or ceramic pans, roll the pie dough a little wider, and increase the blind-baking time by a few minutes to ensure a crispy-bottom crust. Try the Cheddar Rye and Toasted Pecan variations for added depth of flavor (see Notes).
Dough can be refrigerated up to 3 days and frozen up to 1 month. Thaw in refrigerator overnight.
For Cheddar Rye Pie Dough
Substitute 1/2 cup of the all-purpose flour (2 1/8 ounces) with 1/2 cup rye flour (2 1/4 ounces). Stir in 1 ounces finely-shredded aged white cheddar cheese (about 1/3 cup) at the end of step 2, and quickly mix with a pastry blender to incorporate. Proceed as directed.
For Toasted Pecan Pie Dough
Substitute 1/4 cup of the all-purpose flour (about 1 1/8 ounces) with 1/4 cup ground toasted pecans (about 1 ounces).