Pie dough is made primarily of flour, butter, and water, prompting questions about the impact of butter quality on the dough. Typical American butter has about 80% butterfat, while European-style options, such as Kerrygold and Plugra, contain higher fat levels. Despite the common belief that better butter enhances baked goods, in the case of pie dough, the difference is negligible, since steam created from water during baking is crucial for flakiness, making the specific butter used less consequential in the final outcome.
In terms of ingredients, pie dough is straightforward with flour, butter, and water, raising the question of whether butter quality impacts the final product.
While European-style butters contain higher butterfat content, some sources suggest that in pies, the difference in butter quality is hardly noticeable.
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