A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Rustic Milk Pie Dough

Author: Susan Reid

Rustic Milk Pie Dough Recipe

This dough is the canvas food stylist Judy Kim uses to make her stunning designs on top of all kinds of pies. Her style takes inspiration from nature and the seasons, with a contemporary but rustic edge.

View step-by-step
directions on our blog

At a glance

Prep
Total
Yield
pastry for a 2-crust pie with extra for decorating
Nutrition information

Ingredients

Choose your measure:

Dough

  • 3/4 cup whole milk
  • 2 teaspoons apple cider vinegar
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon kosher or 1/2 teaspoon table salt
  • 1 tablespoon sugar
  • 3/4 cup (10 tablespoons) unsalted cold European-style butter, cut in 1/2" cubes
  • 2 tablespoons lard or vegetable shortening

Instructions

  1. In a liquid measure, combine the milk and vinegar; place in the refrigerator until ready to use.
  2. In a large bowl, whisk together the flour, salt, and sugar. Add the butter cubes to the dry mixture and toss with your fingers to coat.
  3. Using your hands, work the butter into the flour by pressing it between your fingers and thumb in a slow finger-snapping motion to create flattened shards.
  4. Work your way through all the cubes until they're flattened and coated. Work in the lard (or shortening) the same way.
  5. Create a shallow well in the flour mixture and add the chilled milk, a tablespoon at a time, tossing with the flour. Use all of the liquid (this recipe is more moist than typical pie dough).
  6. Once the dough comes together in a rough ball, turn it out onto a floured work surface and, with floured hands, knead five to seven times until it forms a ball.
  7. Lightly coat the dough with flour and cut into two pieces, using a third for the bottom of the pie and keeping two thirds available for making designs for the top.
  8. Place cut side down on plastic wrap; form the smaller piece into a 1" thick disk and the larger piece into a 1" thick rectangle. Wrap and chill for 1 hour before rolling out.
  9. Raw dough can be refrigerated for up to 2 days, or frozen for 2 months for longer storage.

Nutrition Information

  • Serving Size 69g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 280
  • Calories from Fat 162
  • Total Fat 18
  • Saturated Fat 11g
  • Trans Fat 0g
  • Cholesterol 47mg
  • Sodium 200mg
  • Total Carbohydrate 25gg
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.