Traditional Flaky Pie Crust
A reliable pastry shouldn't be a source of stress. Once you learn to feel the texture of the dough, you will stop worrying about the recipe and start paying attention to the temperature of your kitchen.
Cold is your only tool
If your hands are naturally warm, run them under cold water before starting. The goal is to keep the butter in distinct, visible chunks rather than mixing it into a uniform paste.
- large mixing bowl
- pastry cutter or two butter knives
- rolling pin
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 tspgranulated sugar
- 1 cupunsalted butter, frozen and cubed
- 1/2 cupice water
The importance of the pea-sized crumb
When cutting the butter into the flour, stop when the mixture looks like coarse meal with marble-sized chunks of butter remaining. Those butter pockets melt in the oven, creating the steam that separates the layers of dough.
The method.
Mix the dry ingredients
Whisk the flour, salt, and sugar in a wide bowl until evenly distributed.
Cut in the butter
Add the frozen butter cubes to the flour. Use a pastry cutter or two knives to work the butter in until you see those distinct, pea-sized pieces.
Hydrate the dough
Drizzle the ice water over the mixture, a few tablespoons at a time. Toss with a fork until the dough just starts to cling together when you squeeze a handful.
Shape and chill
Divide the dough in half. Gather each into a flat disc, wrap tightly in plastic, and refrigerate for at least one hour to allow the gluten to relax.
Roll out
On a lightly floured surface, roll the dough from the center outward, rotating it slightly after every few strokes to ensure an even thickness.
Other turns to take.
Savory Crust
Omit the sugar and stir in two tablespoons of finely chopped fresh thyme or rosemary into the flour mixture.
When it doesn't go to plan.
Use a marble or granite countertop if available; the stone stays naturally cold, preventing the butter from softening during rolling.
If the dough feels sticky or starts to slump while rolling, put it back in the fridge for ten minutes.
Avoid over-kneading; it creates a tough, chewy crust rather than a crisp, shattery one.
The ones that keep coming up.
Why did my crust shrink in the oven?
The dough was likely stretched during rolling or not chilled enough. When the gluten fibers are tight, they snap back under the heat.
Can I use salted butter?
You can, but adjust the salt in the recipe down to a half-teaspoon so the crust doesn't become overly salty.