All Butter, Really Flaky Pie Dough Review

Recipe 78 from The Smitten Kitchen Cookbook by Deb Perelman

WW Note: Butter means points galore so the whole crust will cost you 115. Depending on the recipe you may only be using half of this recipe at 58 points.

This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on page 226 or from Deb herself:

Smitten Kitchen

This recipe is a nice one to tuck away for the next time you’re making a pie. I have used other pie dough recipes before that are all butter so this wasn’t terrible new.

If you read Deb’s details in her post (see link above) you’ll hear her two cents on why all butter and why not shortening which is apparently a big deal for creating a flakey crust….new news to me. I am with her in the mystery of shortening being a little…well… mystery. It also makes me want to rethink my family’s roll recipe. I’m now wondering if I subbed out butter if it would add flavor…🤔

I used my large stoneware serving bowl and pastry blender from Pampered Chef instead of my food processor. This combo worked perfectly. Deb says that this is the way to get your dough combined because it is much tougher to over mix it.

Deb also gives you lots of tips for keeping your butter as cold as possible throughout the prep before you use it.

This recipe is going to show up in the next 4 recipes so it is one to master! Now on to the rest of this chapter!