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Pie dough with bitcoin decoration on top

Pie Dough from Classic Stars Desserts by Emily Luchetti

This classic butter-based pie dough by Emily Luchetti from her book Classic Stars Desserts has been my go-to since 2010. It has never failed me and is always easy to handle. I hope you love it as much as I do.
5 from 9 votes
Prep Time 5 mins
Cook Time 10 mins
1 hr
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 401 kcal


  • 2.5 cups all purpose flour
  • 1.5 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 20 tablespoons cold unsalted butter cut into cubes
  • 3.5 to 4.5 tablespoons ice water
  • flour for dusting


  • The first thing I do (can even be earlier in the day) is to cut up the butter, put it in a bowl and keep it in the refrigerator ready to go. I also make the ice water ready.
    pie dough prep: butter cut into cubes and placed in a white bowl
  • Using your stand mixer fitted with the paddle attachment, place the flour, sugar, and salt in the bowl and mix it together briefly on low speed. 
  • Then add in the cubes of butter to the bowl of the stand mixer. (If you are comfortable with chopsticks, use them to transfer the cubes from the refrigerated bowl to the mixer bowl.)
    pie dough prep - butter cubes added to mixer
  • On low speed, mix the flour and butter together until they resemble small uneven size peas. If you listen while the mixer is working, you will hear it change tone as the butter becomes incorporated into the flour.
  • At small pea stage, add in 3.5 tablespoons of the ice water and mix for 10 more seconds. Then take a small bit in your fingers and squish it. Does it hold together? Then you probably added enough water. Is it a bit crumbly? Add in another tablespoon of the ice water. 
  • When it is one nice ball, remove it to a lightly floured surface. If you want, you can split it in two now, wrap each piece separately (one for the top crust, one for the bottom crust). You can even weigh them out to be precise if you’d like. Wrap them well and place in the refrigerator to rest for at least an hour before you roll them out. You can also leave them refrigerated overnight or you can roll them out, line pie pans with them and freeze the whole pie-crust-lined pie pan for later use!
    pie dough done in mixer and ready to ball up


Calories: 401kcalCarbohydrates: 32gProtein: 4gFat: 28gSaturated Fat: 18gCholesterol: 75mgSodium: 323mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 875IUCalcium: 14mgIron: 1.8mg
Keyword pie crust, pie dough, pies
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