Rich Pie Dough For Savory Pies & Tarts

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Preparation info

  • Makes dough for the crust of a

    10- or 11 inch

    single-crust pie
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is as good and as delicate as it is easy to prepare. It’s fine for a pie or tart and may also be used for a double-crust pie. Any dough that has a high butter content benefits from low temperatures: have all the ingredients cold when you begin to mix; refrigerate the dough after mixing; and refrigerate the dough again after it has been rolled out and fitted into the pan. The cool temperature makes the dough easier to handle because the butter isn’t melting, and the resting period helps to relax the gluten strands formed while mixing and rolling.


  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 10 tablespoons ( sticks) cold unsalted butter, cut into 12 pieces
  • 1 large egg
  • 1 large egg yolk


  1. Combine the flour, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Add the butter and pulse about 20 times to finely mix in the butter.
  2. Add the egg and egg yolk and pulse until the dough just begins to form a ball.
  3. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Use your hands to press the dough into a disk about ½ inch (1 cm) thick.
  4. Follow instructions on the opposite page for rolling dough to fit a pan.


Wrap dough disk in plastic wrap and refrigerate for at least an hour or up to 2 days.