Buttercrust Pastry Dough - Flaky Butter Pie Crust Recipe

Check out the recipe: www.allrecipes.com/Recipe/258748/Buttercrust-Pastr…

For those of you who don't have a food processor, you can freez the butter and then grate it.

I have never made any kind of pie dough or apple filling before, and your two recipes were the first I've tried and they came out perfectly! I will always look to your pie dough recipe if I ever make any other kind of pie. I am a 19-year old in college and your recipes make it so easy for a person who barely has any skills in the kitchen. Thank you Chef John for inspiring me to cook and bake because it is as simple as you make it :]

For decades, I chose to make an oil crust because I thought it was easier than messing with frozen butter, keeping it cold or else, work fast, yada yada. I suppose an oil crust is easier than some traditional butter pastry recipies—BUT NOT THIS ONE. And this pastry is a thousand times more delicous. I have made this recipe several times, now, for both sweet and savory projects, and it is now my absolute favorite crust method. The only trick is to plan ahead just enough to get your dough cooled down before using it. I've never chilled it less than an hour, nor have I ever bothered with overnight. The results are fab, always. I'm not kidding, people swoon over this pastry, after which I have the pleasure of telling new people about my crush, Chef John! Thank you, sir! <3

Just made these tonight...2-15-18...You Do Not need a food processor...I used my hands and a deep bowl...Everything came together perfectly in 3 minutes...Kneaded the dough for 30 seconds, wrapped it and put it in the fridge overnight...Along with the apples...Used 2 extra tablespoons of butter...Amazing recipe...Todah Chef...

Ok Chef John, if you woke up this morning wondering, "Am I a cooking genius who makes life better for those who love good food?" My friend the answer is ....yes you are.

I'm making this by hand, wish me luck!

I seriously tried this and its soo good..and dont even ask about the flakiness, it was still crunchy the next day..wow..thank you chef John..now all my neighbors are asking for the recipe

Just made this puffy pastry. 1/3 butter 2/3 flour. Against all the rules of pastry making. Absolutely gorgeous.

Not only is this the tastiest crust. (I'm no stranger to butter crust) but this food processor method is the easiest. My days of mixing pastry with two knives are over. Thank you Chef John.

Best pastry dough I've ever made. Thank you!

Oh, man, the sound of that dough just woke me out of hibernation! Dude, I've had pie-crust phobia for years but I'm determined to master this now that I'm surrounded with wild berries. There is definitely something mystical involved in doing it by hand that I'm not getting. So... one more reason to get a food processor!... this is exciting!

This has been my go to pie crust for the last 4 years. Thanks for posting.

I made this today. I made two. Using the pastry cutter hand tool. Wasn’t such a hassle. Mine was super delicious and surprisingly flaky. I used it for chicken pot pie. 🤩

Made a Blueberry Peach pie last night and used this dough. The texture is incredible and has a crunch you don't get with your standard pastry dough. This was by far the best pie I have ever made!

CHEF JOHN,This pastry dough process could not be more perfect.One of your best recipes.

i will NEVER EVER watch another youtube chef ever again, chef john has become my all time favorite. !!!!!

There's no one as awesome as Chef John!!! Love him!!! 👏👏👏

I have worked with this dough all day today and let me tell you, I will never use another! Absolutely fantastic! Thank you Chef.

I really appreciate your sense of humor. There are plenty of cooking videos out there, but your personality makes yours so worth watching. Thank you for all the great recipes!