Friday, March 29, 2013

Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiveness during the apple hand pies video. Yes, the audience has spoken, and basically said, “post this before Easter or else.”

As I mention in the clip, you really want to use a food processor for this. You can certainly use a wire pastry blender and do it by hand, but it’ll take a while, and mixing in the ice water is so much easier with whirling blades. I’m not sure I’ve ever achieved that same gorgeous “breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I used the leftover dough from the apple turnovers video, which had all the sugar, for some duck pot pies, and it was really good, but maybe just a tiny bit sweet.

If you’re going to use this recipe for some Easter pies or brunch desserts, I hope you like the dough as much as I did. Just make sure your butter cubes are frozen, and your ice water is, well, ice-cold water. These are the keys. Do that, and you’ll have a pastry dough that tastes, feels, and sounds fantastic. I hope you give it a try soon. Enjoy!


Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water

97 comments:

Lejla Pi said...
This comment has been removed by the author.
Deborah Warner said...

I'm so glad you decided to share that before the holiday. I was planning on making some pies. I can't wait to try it.

Stelio said...

CHEF JOHN HI. YOU ARE THE BEST FOR ME, YOU REALLY ARE AND FUNNY TOO (FUNNY HA HA I MEAN) ONLY ONE THING I WOULD LIKE TO POINT OUT SINCE I AM GREEK AND GREEK ORTHODOX, ON GOOD FRIDAY YOU CANNOT EAT ANYTHING EXCEPT BOILED LENTILS WITH VINEGAR, AND VEGETABLES WITH NO OIL. GOOD FRIDAY FOR US IS A DAY OF MOURNING FOR OUR LORD JESUS CHRIST. SINCE YOU KNOW SO MANY THINGS THIS MIGHT BE SOMETHING EXTRA. PLEASE DON'T TAKE ME WRONG. YOU ARE ONE HECK OF A CHEF!

Jason Smith said...

Sir,

I don't mean to be a demanding ass... but would you please do that duck and parsnip potpie as a video recipe. I felt a stirring in my loins when you presented that part in the video. (Oh,food porn, how I love thee:)

Anders Lund said...

Just stumbled over your YouTube channel (I have subscribed!) and found your blog here... GREAT job of explaining how to make this. Will try making the Apple Hand Pies this weekend.

Later I'll check out some of your other things here. :)

Leukoplasthea said...

Hey Chef John,

this dough looks awesome and I would love to try it, but could you also use pure vegetable fat for this? (I'm a vegan, that's why - nonetheless I love your videos with meat.)

Greetings from Germany
Susanne

whitterbug23 said...

Tonight I am making your Beef & Guinness Stew and I hadn't decided on a dessert to make with it. Then, I opened up foodwishes and sure enough my wish for a dessert idea had been fulfilled. Buttercrusted spiced caramel apple filling it is :)

edward said...

Hey Chef. You know I rarely watch TV, but the past 3 months I have been watching a few shows and last week Jon Stuart was out, the Colbert Report, Parks and Recreation and Chef John - A perfect storm of TV absence. Anyway, just letting you know you were missed, you still haven't shown how to make the perfect bread stick, and they make a bread here called pan de bono that would please the viewers with its awesomeness. And if you haven't had pan de bono, dude... Take care and keep up the outstanding work.

Cold.dinner said...

Hi Chef John, this is kind of like a puff pastry dough isn't it?

Jon said...

Hi chef John we think you are incredible and since finding your page a couple months ago we have used it for every evening meal. The pastry looks amazing and can't wait to try it but as we are from the uk we wondered if you would post a 'Cornish' beef savoury pasty filling as we have never found a good one. Thanks

Down The Rabbit Hole said...

Chef John, I'm planning to make this for Easter Sunday or Monday so please respond soon >_< In the video the salt and sugar amounts look relatively the same, but in the ingredients list, sugar was 1 tbsp while salt was only 1 TSP. Did you just miss a "b" by accident or is it really just a smaller amount of salt?

Also, I'm planning to make mini hand pie versions of chicken pot pie, how do you think it will turn out?

Thanks, and I LOVE your channel,
Jess

Chef John said...

The camera is misleading, the measurements are correct!

Byron said...

Same dough for sweet and savory fillings, or omit the sugar for non-desserts?

Byron said...

Same dough for sweet or savory fillings, or omit the sugar for non-desserts?

Chef John said...

OMG! You didn't read the post! ;)

Monica said...

Just made you Rhubarb and strawberry pie for dinner tonight. Unfortunately had to use frozen rhubarb fro Poland. Imagine from Poland to Texas for rhubarb. Tomorrow I may try the apple turnovers or maybe use mixed frozen berries with your incredible custard.

Georgia Dabinett said...

Oh how you let me impress by guests. Thanks so much for this and the dough video!

christina polihronis said...

can you use cake/pastry flour instead of regular flour?

Chef John said...

I'm sure you could.

Dr. Rice said...

I cannot wait to try this! Once I get over this cold, I am going to make my wife apple hand pies. Thanks Chef!

Greeter said...

I've never understood why recipes say to use butter without salt and then add salt back in. Can't I just use regular butter and skip the salt? I live in a third world country and butter without salt is hard to find.

I am so making these tomorrow morning to begin our Easter celebration!

whitterbug23 said...

Internet high five Chef John! The stew was layered with flavor and the hand pies were heavenly, especially next to a scoop of vanilla ice cream. Your buttercrust was a dream to work with and fantastic flavor-wise. The apple filling was so yummy I almost didn't have enough for my pies because I kept eating it (I only used half the cinnamon and added some vanilla bean paste).

As for the stew, I only made a half batch. I tripled the amount of carrots (everyone's favorite) and as I only had dried thyme I went with that but only used 1/2 tsp (no one in my household really likes thyme). Outstanding! Thank you so much for posting these recipes.

Lesl1e said...

Can this be frozen. It would be nice to have some in the freezer. It looks like such a beautiful dough. Thanks for all the great recipes.

Andrew said...

To whoever asked, a cup is 240ml. 125g for flour, 115g for butter. So this recipe is 250g flour, 115g butter. Hence 1/3 butter.

Judy said...

Greeter--the reason you use unsalted butter and then add salt is so that you have control over the exact amount of salt in your food. If you can only get salted butter then I can't imagine a reason why you can't use that and then omit the added salt.

This looks lovely, Chef! I never have even once seen a dough that I might actually make instead of just buying the pre-made stuff--but I can picture me possibly doing that with this one. Seems simpler and yummier than any homemade dough I have seen! THANKS!

Matt said...

Seeing this recipe made me want to make a pie. Only wanting to make one pie, I cut all the measurements in half. I halved the resulting dough and rolled out each half for a 9 inch glass pie dish. The crust was very thin. I think the full recipe should have been for one pie only. This is only the secnd pie I've ever made so I don't know if I did something wrong.
I followed your American Apple Pie recipe for the filling and it was great!

Chef John said...

Yes, the recipe does only make 1 large pie! 1/2 for bottom, half for top.

Kelly Toon said...

Hello Chef John!

For Easter this year I am making:

salad with orange/cumin vinagrette (foodwishes)
Roasted lamb with blueberry buerre rouge (foodwishes)
Bourbon glased carrots (foodwishes)
Crusty yellow potatoes (foodwishes)
apple handpies (foodwishes)

So thank you for what I am sure will be an excellent meal.

Here is my one concern: The buttercrust pie dough seemed to be cracking and kind of stiff/crusty. I thought about adding a bit more water when I was giving it the final blend in the food processor. Do you think my hand pies will turn out tough and chewy, or do I still have a good chance of producing something flaky and delectable? Thanks for any insight. I'll let you know how they turned out ;)

Chef John said...

You can add some ice water, but should be fine either way!

Lemon said...

I made two batches of dough last night and this morning i baked some beef curry hand pies and cookies with strawberry jam and I have to say... THEY WERE FREAKIN' SUPERB! Your recipes are incredible chef John!

hershey said...

chef john, i don't have a food processor.. :( can i just use a blender for this?..

Chef John said...

Yes, mentioned that in the video! Just takes way longer.

Jules LaPierre said...

Hey Chef John...can you share which food processor you have?

Chef John said...

cruisnat!

Robin91 said...

Yummm, I made this with apple-maple filling and it was delicious. So crunchy and buttery. The cayenne pepper is next to the cinnamon in my kitchen though, so I started pouring that on. Luckily, I realized my mistake before smothering the apples with it. It gave a nice kick to the filling though ;).

Bear said...

Hi Chef John,

Where did I go wrong? My dough came out nowhere near as supple as yours. it was rather stiff and cracked horribly while rolling out. I followed the recipe exactly, andI let it rest in the fridge for 4 hours. I know I did not mis-measure any ingredients.

I made the apple hand pies with it, and while they tasted great, they looked more like amoebas than hand pies.

Help!

Billy Lykken said...

Is this dough less buttery tasting than your other pie crust recipe? This one only calls for 1/2 cup of butter while the older one calls for a full cup. That's a big difference in the amount of butter!

Ziffo said...

Hey Chef, a question, I don't have a food processor but I do have a blender. My worry is that as the blender is more tall than large the dough won't be crumbled properly , do you think that this may go end up being a issue if I use it instead of the food processor?

Chef John said...

No, blender will not work, sorry.

Bear, you needed more water. NO dough recipe can be exact due to climate and how dry/damp flour is. Also, did you measure the flour properly, by scooping and leveling? People sometime use the cup to scoop and you get packed flour which ends up being way more than a properly measured cup. Check our flour video for details!

Bear said...

Thanks for your response, Chef John.

I'm pretty sure that I measured properly (but who knows!), and your point about the water makes sense -- it's been extremely dry here (Austin) and I likely needed more water.

Could you answer two more questions?

What was the weight in ounces of your 2 cups of flour? I like to go by weight when possible; helps to eliminate the vagaries!

And, is there a good way to know if you've added enough water or not?

Thanks! I'd really like to get this dough down pat as it was delicious, and I'd like to use it for other applications, as well as the hand pies which I'll be making again (and again).

Chef John said...

its prob 9 ounces. A cup is usually about 4.2 - 4.5 oz per. Not really a great way to tell except by squeezing the crumbs as you saw me do in the food processor.

Bear said...

Cool, thanks. I'm going to give it another go come the weekend. Wish me luck!

Sabby Jiang said...

Hi Chef John!

How much flour would this be if you weighed it out? I'm not a big fan of measuring flour by volume.

Thanks!

Chef John said...

See above!

Michael said...

Will this food processor method work for your buttermilk biscuit recipe? (Before the buttermilk is added of course)

Chef John said...

Probably would!

Aly Casilla said...

Could I make croissants with this dough... say Nutella crissants?

Ziffo said...

Seems I'll have to buy a food processor at some point then. :) thanks for answering

Miguel said...

Chef John please help!

I did this recipe (with the apple filling) twice now and my dough never gets flaky and awesome like yours.
It tastes good but just ends up being a dense, somewhat soft dough, not even resembling what you had in the video. What might I have been doing wrong?

Also I notice when making the dough, after I add the ice cold water and turn on the food processor, it just starts to form big balls of soft dough and not the tiny bits of butter/flour that you show. Thank you. :)

Chef John said...

sounds like you have too much water or too little flour!

E B said...

My dough also wasn't so flaky and crispy like yours Chef John. It was just regular pastry dough. What did I wrong?

Greettings from Poland.

Chef John said...

i don't know! :) Probably overmixed

Trevor said...

I have a similar question to Billy Lykken: the ingredients and process for this seem very similar to your pie crust (with 50% less d'oh... from 2010), except the proportion of butter is much lower. And yet you still get that very flaky crust. How should we interpret this difference in butter? Just make both and try them?

Chef John said...

It's just different recipe, for a different pie. No deep reasons.

JA Cook said...

So glad I found this, nice and easy dough for my vanilla bean apple vodka tarts. I usually use frozen ones.I just started food blogging about two weeks ago thanks to you. totally my inspiration. I have been a fan for so long great videos as always :) keep up the good work

Bikram Chakraborty said...

My dough looked good at first but after I chilled it in the fridge (overnight) and then tried to roll it out the next day it started to melt and get oily/buttery on my countertop (granite). Do you have any tips to keep this from happening?

cookingonfire6 said...

Hey John, any chance you have used a Robot Coupe processor (like the R2N)? Just curious. Thinking about it as I've been in the mood to make dough/baked goods lately. Thanks in advance.

Chef John said...

I've used those in restaurants and they worked fine!

Amanda Watson said...

hi, I am a fairly new cook, still learning a lot of pretty basic stuff and I think that your video and the written instructions are a good way of teaching. how many of you're recipes don't need an electric mixer to be fast?

TONY said...

CHEF J---
I HAVE MADE THIS RECIPE TWICE AND AFTER ADDING THE WATER IN TO TH PROCESSOR( I USED 9 OZ FLOUR AND 3.2 OZ WATER) AND BOTH TIMES WHEN I DO THE FINAL PULSES( 2 OR 3) I GET A BALL OF DOUGH --- HAVE I USED TOO MUCH WATER --- THANKS FOR YOUR HELP --- I HAVE USED MANY OF YOUR VIDEOS AND ALL HAVE BEEN DELICIOUS ---

TONYK

Chef John said...

Yes, use less. Good luck!

Jespren said...

I had saved this recipe after coming across it months ago. First time stumbling across the blog. Made a test run of the dough earlier in the week and it came out very tasty! I did have to use my blender due to lack of food processor, but it worked ok with a half batch. Now I have a borrowed food processor and am going to be making a large batch for apple pie cookies and mini meat pies for Sunday. Can't wait to surf around the site more and try some more recipies! Love the video, perfectly easy and straightforward to understand.

Tina K said...

Chef - love your recipes! Every one I've tried has been a success!

My question is this: Can you substitute lard for the butter? Or half lard and half butter?

Thanks!

Chef John said...

I'm sure you could!

thùy trang nguyễn said...

Hi Chef,
Can i use this recipe to make croissant?

Chef John said...

No!

Hannah Linstead said...

Hello Chef Jon,
I made this dough yesterday and I found it to be very dry. I will admit I did forget the salt but I doubt thats what went wrong. perhaps I should add more water?

Chef John said...

Yes, more water! These kind of dough must be made by feel since the conditions will vary. Good luck!

Darrell Bolin said...

Well....I bought a process solely based on this video and thought I did good getting a 9 cup. But, the ingredients barely fit! How big is your processor? I hope I have the receipt somewhere :-(

Hutli said...

Could you use salted butter and then just leave out the additional salt?

pasolib said...

I'm new at all this, could you tell me what kind of flour you use?
thanks

FluffiF0x said...

I was just rewatching your pie dough recipe videos and it made me wonder: how do you determine if and when to pre bake (blind bake) the pie dough?

Chef John said...

depends on recipe. usually baked first if the cooking time on the filing isn't long or hot enough to cook crust enough.

Helen said...

Hi Chef John,

I was just wondering if you could use Self-Rising Flour for this recipe, or if it has to be All-Purpose, which is what I assume you're using.

I'm really interested in making either the Apple Turnovers or Mini-Apple Pies for Thanksgiving.

You're an amazing chef and your love for food makes people like me a little more competent in the kitchen, so I thank you!

Best Wishes!

Chef John said...

Yes, you should use AP flour! Thank you!!

WendynSonny Kommany said...

I made these apple turnovers last night and they came out so delicious... I did made a few changes... Added a little bit more butter and a few folds, came out soooo flaky...

M Ali said...

Hi,I was wondering if this dough can be used as a base for french apples tart? What is the temp for baking this?Thank you for great videos and reciepes .

Ronald Swanson said...

Hi Chef!

I am thinking about making hand pies for a school pot luck and would need to make MANY!

Can you just double or triple the Buttercrust recipe or do you have to do it in many small batches to maintain the integrity of the crust?

Thanks for all you do!

Ron

Chef John said...

The smaller batches are easier to work with, but you can if you're experienced.

Velle said...

Usually my pie doughs come out too crumbly or too tough. This was perfect! Thanks for the wonderful recipe!

Russ M said...

Hi,

Exactly WHAT MODEL food processor are you using please? I don't own one and really don't use one, but for this it seems like the way to go, so I'm going to go out and buy one. I just don't want to buy more than I need.

Thanks much!

leoni liaw said...

Hi Chef John!
I've tried to make this pie crust twice but I just couldn't get the flakiness. I used food processor, frozen butter and ice cold water just as you instructed. What's the problem with my dough?
Thanks Chef. I really hope you would reply to my comment.

Chef John said...

Hard to say! Probably over mixing.

Yaritza Figueroa said...

I have the dough in the fridge…anxious to see the results … hoping it comes out as good as yours ;) thanks for sharing this recipe

Yaritza Figueroa said...

I have the dough in the fridge…anxious to see the results … hoping it comes out as good as yours ;) thanks for sharing this recipe

Andie said...

Hi Chef John,

I have a question that I didn't see (but may have missed).

Can you use Splenda in this recipe? I have been making pies for a diabetic friend and would love to try your recipe.

Thanks in advance for your help!
Andrea

Chef John said...

Never used it, but i bet you can!

Angie Parsons said...

Hi Chef John , i made up this pastry last night and it turned out exactly like yours, the hand pies are in the oven as i type this, I have avoided pies because my pie crust never turned out, now i see a multitude of pie crust in my future :)

Chef John said...

Congrats! :)

Pooky Linda said...

hi chef john. just wondering i've just started making puff pastry so there have been few errors with my pastry. Firstly it doesn't seem to puff up as much, secondly after about 15 minutes once its out of the oven its not flaky anymore. T-T

Pooky Linda said...

Hi chef john. i've just started making puff pastry and seem to have problem with the pastry. firstly it doesn't seem to puff up as much. secondly after 20 minutes the pastry not flacky anymore. T-T

Chef John said...

This is not a puff pastry dough! It doesn't rise. It's a pie dough.

rexmannb said...

Hello Chef John, I am sure that you are aware of your resemblance to actor Bruce McGill in the way you talk and your voice. I want to thank you for sharing this recipe for the pie dough. I have a problem that my dough does not have the extreme flakiness as yours and I was wondering if my conventional oven v/s a convection oven my be a factor.

Chef John said...

Never heard of Bruce McGill, but thanks!

I don't have a convection oven, but it wouldn't matter. The type of oven or heat source has zero effect on the dough's flakiness! It's probably overworked.

Garry Morera said...

Hi Chef John,
i was searching for a pie crust recipe and came across two of ur recipes. one named pie dough and the other named flaky butter pie crust. except for the fact that there is cider vinegar in pie dough, the ingredients are basically the same. i want to make a pie. so which recipe should i use and is there a difference in the final product that u get from both the recipes.

thank you for your help

Chef John said...

Very similar, so impossible to describe, but I think I like this one better, I think. Try both and see which you prefer!

ibadukefan said...

Am I missing the link for the "Complete Recipe"?