How to Make Flaky Pie Dough | 5 Pie Shop Owner Tips | All Butter Pie Crust

Pie Y’all! Welcome to Episode One of my Pie School Series! Today I am sharing the All-Butter Pie Dough recipe and some tips that have made us successful in all things PIE! Pie dough is a simple recipe and if you watch, a very approachable and at the ready process taught by a professional Pie artist! This is a true 4 Crust batch that makes 4 single crusts or 2 double-crust pies. I’ll show you how the dough should look and feel, when to stop mixing, how to bring it together without overworking it, and how to roll and crimp your crust. This recipe uses All-Purpose Flour, European-style butter, Sea Salt & ice-cold water! (No euro? No worries) That’s it! No need to over-complicate it! Let’s do this! 🥧 Download this FREE all-butter pie crust recipe and my five best pie-crust tips: https://stan.store/ScratchmadeByDebbie Dough discs: Wrapped and dated dough discs need to rest in the refrigerator for at least one hour before rolling. They will keep refrigerated for 3–4 days. If you won’t use them within three days, freeze the wrapped and labeled discs for up to two months. Thaw them in the refrigerator overnight before rolling. Raw, rolled crusts: Once rolled out, fitted into the pan and crimped, keep the crusts in the freezer until ready to use. Do not refrigerate. Filled fruit pies: Add the fruit filling and bake immediately, or freeze the assembled pie until you’re ready to bake. Bake directly from freezer to oven—do not thaw. Subscribe for more Pie School episodes and scratch-made baking:    / @scratchmadebydebbie   Are you a crust person or a filling person? Tell me in the comments—and I’ll see you at Pie School! 🥧 CHAPTERS 0:00 Pie Crust Secrets 0:39 Preparing the Butter 2:00 Mixing the Pie Dough 3:38 Finishing, Dividing and Resting the Dough 5:53 Rolling Out the Pie Dough 8:55 Fitting and Crimping the Crust 12:08 Freezing and Make-Ahead Tips All-Butter Pie Dough — Double Batch {Makes four single crusts or two double-crust pies} 630 g all-purpose flour 454 g European-style butter, frozen and cubed 2 teaspoons sea salt 12–16 tablespoons ice-cold water, added gradually as needed