Lifestyle Diets Low-Sugar Low-Sugar Desserts Sugar-Free Desserts Butter Pastry Dough 5.0 (2) Add your rating & review This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Use it for apple, pumpkin, pecan or any fruit pie. By Mary Cleaver Mary Cleaver Mary Cleaver is a chef, farmer and renowned expert on local sourcing and sustainability. Mary is the founder of the restaurant The Green Table and the farm-to-table catering business The Cleaver Company, co-author of The TriBeCa Cookbook and co-founder of the Farm to Chef distribution network. EatingWell's Editorial Guidelines Updated on September 26, 2025 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD See More Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 10 mins Additional Time: 1 hr Total Time: 1 hr 10 mins Servings: 8 Yield: one double-crust pie (8 to 10 servings) or enough Nutrition Profile: Low-Sodium Jump to Nutrition Facts This dough can be used as a base for a variety of pies and pastries.When blended properly, the chunks of butter create a rich and flaky texture.The dough can be made ahead and refrigerated for up to two days. Cook Mode (Keep screen awake) Ingredients 2 ¼ cups all-purpose flour 3/4 teaspoons salt 12 tablespoons cold unsalted butter, cut into chunks 4 to 5 tablespoons ice water Directions Mix flour and salt in a large bowl or food processor. Cut in butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide dough into 2 pieces and pat each into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out. Tips Make Ahead Tip: Refrigerate for up to 2 days. Originally appeared: EatingWell Magazine, November/December 2014 Save Rate Print Nutrition Facts (per serving) 281 Calories 18g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1/8 double-crust Calories 281 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 1g 3% Total Sugars 0g Protein 4g 8% Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 46mg 15% Vitamin A 533IU 11% Folate 103mcg 26% Sodium 221mg 10% Calcium 11mg 1% Iron 2mg 9% Magnesium 8mg 2% Potassium 43mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.