Buttery Flaky Pie Crust
A good pie crust is more about temperature control than precision. Treat your ingredients like they are sensitive, and you will get a crust that shatters when you cut into it.
Cold is your only friend here.
If your butter melts before the dough reaches the oven, you lose the layers. Work quickly and keep your hands dry.
- Large stainless steel mixing bowl
- Pastry cutter or two dinner knives
- Rolling pin
- Plastic wrap
- Measuring cups
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspfine sea salt
- 1 tbspgranulated sugar
- 1 cupunsalted butter, frozen and cubed
- 1/2 cupice water
Maintain the pea-sized shards
Use a pastry cutter to work the butter into the flour until the mixture resembles a coarse meal with several large, pea-sized chunks of butter remaining. These chunks are the architecture of your final flake.
The method.
Mix the dry ingredients
Whisk the flour, salt, and sugar together in a large bowl. Ensure they are evenly distributed.
Cut in the butter
Add the frozen butter cubes to the flour. Use the pastry cutter to cut the butter into the flour until you see the pea-sized pieces. If the butter starts to feel warm, pop the bowl in the freezer for 5 minutes.
Hydrate the dough
Drizzle 4 tablespoons of ice water over the mixture. Use a rubber spatula to fold the dry parts into the wet parts. Add more ice water, one tablespoon at a time, only until the dough begins to clump together when you press it.
Shape and chill
Divide the dough into two disks, wrap each tightly in plastic, and press them flat. Refrigerate for at least two hours to allow the flour to hydrate fully and the butter to re-harden.
Roll out
On a lightly floured surface, roll from the center outward, rotating the dough frequently to keep it from sticking. Aim for a thickness of about an eighth of an inch.
Other turns to take.
Savory Crust
Omit the sugar and stir in two teaspoons of fresh chopped thyme or cracked black pepper to the flour mixture.
When it doesn't go to plan.
Use a stainless steel bowl if possible; it stays colder longer than plastic or glass.
If your kitchen is hot, run your wrists under cold water before starting.
Always measure your flour by spooning it into the cup rather than scooping, or you will end up with too much flour and a tough crust.
The ones that keep coming up.
My dough keeps crumbling when I roll it, what gives?
It is too dry. Sprinkle a tiny bit more ice water over the surface and gently press it back together before trying to roll again.
Can I use a food processor?
You can, but pulse it very sparingly. The motor heats up quickly and can melt the butter into the flour, which leads to a dense crust rather than a flaky one.