Making a Flaky Butter Pie Crust
A reliable pastry relies on temperature control more than any specific skill. You want your kitchen cool, your water ice-cold, and your hands quick.
Temperature is your only ingredient that matters.
If the butter begins to soften or turn into a paste, the flakiness is lost. Put the bowl in the freezer for ten minutes if the dough starts feeling sticky or warm.
- large mixing bowl
- pastry cutter or two forks
- rolling pin
- plastic wrap
- parchment paper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, frozen and cubed
- 6-8 tbspice water
Keep the Shards Visible
When you cut the butter into the flour, stop while you still see distinct, flattened shards of butter the size of small peas. These visible bits create the structural lift during baking.
The method.
Mix dry ingredients
Whisk the flour and salt together in a wide bowl to aerate the mixture.
Cut in the butter
Add the frozen butter cubes. Use your pastry cutter to work them into the flour until the mixture resembles coarse meal with a few larger, pea-sized chunks remaining.
Hydrate the dough
Drizzle 6 tablespoons of ice water over the surface. Toss with a fork just until the dough begins to clump together. Add more water only if the flour isn't holding when you squeeze a handful.
Chill
Divide the dough into two discs, wrap them tightly in plastic, and refrigerate for at least two hours. This relaxes the gluten.
Roll
On a lightly floured surface, roll the dough from the center outward, rotating the disc frequently to ensure it isn't sticking. Aim for a thickness of about an eighth of an inch.
Other turns to take.
Savory Crust
Add a tablespoon of dried thyme or rosemary to the flour for a crust suited for pot pies or quiches.
When it doesn't go to plan.
Measure flour by spooning it into the measuring cup rather than scooping directly from the bag to avoid packing it down.
Use a marble or granite surface for rolling if you have one; they stay naturally cold.
If the dough cracks while rolling, patch it with a tiny bit of water and press gently; it will bake together fine.
The ones that keep coming up.
Why did my crust shrink in the oven?
The dough wasn't allowed to rest long enough. Chilling is essential to relax the gluten that develops during mixing.
Can I use a food processor?
Yes, but use the pulse button only. It is very easy to over-process the butter into a paste, which results in a tough, dense crust rather than a flaky one.
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