We dont need no stinkin food processor!

Sure, lard and shortening have their place, but you really cant go wrong with butter.

Except that butter melts more easily.

Peach Pie in a Pie Dish with a Piece Missing Made Using Pie Dough Made by Hand

Simply Recipes / Melanie Tienter

Ay, theres the rub!

Butter starts to melt around 89.5F, but the average body temperature is 98.6F.

Thefood processor methodis how I learned, in fact.

A Person Holding a Pie Dish with Pie Dough Made by Hand

Simply Recipes / Melanie Tienter

Because pulsing cubes of butter in a food processor makes rounded bits.

In the oven, these bake into a tender crust.

Generally speaking, the less handsy you are with pie dough, the better it will be.

Peach Pie in a Pie Dish for How to Make Pie Dough by Hand

Simply Recipes / Melanie Tienter

But this is especially true for those of you who run hot.

Your hands are natural butter-melting machines.

How, then, do you have any hope of making an all-butter crust with them?

Pie Dough Made by Hand Used to Make a Peach Pie

Simply Recipes / Melanie Tienter

Mix the flour, salt, and sugar in a large bowl.

If the butter is starting to get soft, pop it in the freezer for 10 minutes.

Add the butter bits to the bowl of dry ingredients and toss to coat.

Teaspoon of Salt Added to a Bowl with Other Dry Ingredients for How to Make Pie Dough by Hand

Simply Recipes / Melanie Tienter

Stick the whole bowl in the freezer for a few minutes if the butter starts to feel greasy.

Wrap the disc securely and chill in the refrigerator for at least 30 minutes before rolling.

You may refrigerate the dough for 2 to 3 days before rolling it out.

Cubed Butter Method: Cubed Butter Added to Bowl of Dry Ingredients for How to Make Pie Dough by Hand

Simply Recipes / Melanie Tienter

Let the dough sit on the counter for 15 minutes before rolling.

You may also freeze the wrapped disc of dough for up to 6 months.

If your kitchen is hot, consider working early in the morning, when its coolest.

Grated Butter Method: Grated Butter Added to Bowl of Dry Ingredients for Made by Hand Pie Dough

Simply Recipes / Melanie Tienter

Generously flour a clean counter or pastry cloth.

Dust the rolling pin and the dough itself on both sides well with flour.

Dont have a pastry cloth?

Grated Butter Method: Butter Pieces Worked into the Dough and Broken into Pie Sized Pieces for Made by Hand Pie Dough Recipe

Simply Recipes / Melanie Tienter

Line your countertop with a few overlapping large sheets of plastic wrap.

This makes for easy cleanup.

This helps keep it from sticking.

Desired Texture of Pie Dough Showcased for Manually Made Pie Dough Recipe

Simply Recipes / Melanie Tienter

Dust the dough and/or the counter with more flour as needed to prevent the dough from sticking.

To line a 9-inch pie dish, youll want a circle of dough at least 14 inches across.

Brush the excess flour off the dough with a clean, dry pastry brush or your hand.

Tablespoon of Ice Water Spooned onto Pie Dough for Manually Made Pie Dough Recipe

Simply Recipes / Melanie Tienter

Carefully press down the dough to line the bottom and sides of the dish.

Trim the excess from the sides of the pan.

If youd like to create a folded and pinched edge, leave about 1 inch of overhang.

Ingredients Worked Together to Create Pie Dough by Hand

Simply Recipes / Melanie Tienter

Then use your thumb and forefinger to pinch and flute the edges.

Dont worry about a picture-perfect crust!

Imperfections often disappear once the pie is baked.

Pie Dough Made by Hand in a Bowl

Simply Recipes / Melanie Tienter

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Pie Dough Disk Wrapped in Plastic Wrap

Simply Recipes / Melanie Tienter

Pastry Cloth Dusted with Flour

Simply Recipes / Melanie Tienter

Pie Dough Rolled Using a Rolling Pin

Simply Recipes / Melanie Tienter

Pie Dough Rolled onto Rolling Pin and Lifted to Move Pie Dough to a Pie Dish

Simply Recipes / Melanie Tienter

Handmade Pie Dough Carefully Pressed Down to Line the Bottom and Sides of the Pie Dish

Simply Recipes / Melanie Tienter

Pie Dough Crust Shaped into a Fluted Edge

Simply Recipes / Melanie Tienter