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Rich Butter Short Dough – CeeCee’s Kitchen

Rich Butter Short Dough

Rich Butter Short Dough

This is my go-to pie/pastry dough. It’s a short dough, which refers to it’s high fat to flour ratio. This produces a very tender crust with tons of flavor.

  • 2 cups flour (all purpose, plus more for work surface)
  • 1/2 tsp. salt (table)
  • 1 cup butter (salted)
  • 1/2 cup ice cold water

Optional

  • 1-2 Tbsp. sugar (white, granulated)

  1. Cut cold butter into cubes.  

  2. Add flour and salt to mixer bowl. With paddle attachment, mix on lowest setting for a few seconds.

  3. Add butter cubes one at a time, mixing for about 10 seconds before adding next cube.

  4. With the mixer running (still at lowest speed), sprinkle 3-4 Tbsp. of the cold water over the flour/butter mixture.  Once incorporated, stop mixer and dump dough onto your lightly floured work surface.  It will be shaggy and not wet enough, but that’s ok, you’ll be incorporating the remaining water by hand.

  5. Sprinkle 2 of the remaining Tbsp. of water over the flour/butter mixture and start gently kneading it into the dough.  You’re looking for the dough come together, but not be wet, so use as little of the remaining water as possible.  You will still see large pieces of butter, which is a good thing.  Those will melt and release steam which makes your crust flaky. Once the dough comes together, wrap in plastic wrap and refrigerate for at least an hour so it can rest and the moisture can redistribute throughout.

  6. Once chilling time is complete, roll dough as directed by recipe.

If making a sweeter dough, add 1-2 Tbsp. of white granulated sugar to flour and salt at beginning of recipe.  This option is great if making a dessert with a tart filling.