Making Flaky Pie Crust
This is a straight-forward approach to pastry that respects the physics of fats and flour. Do not over-work the dough; if you see streaks of butter, you are doing it right.
Cold is your best friend.
Your butter and water must be ice-cold to prevent them from melting into the flour before the crust hits the oven. If the dough gets tacky or warm, slide it into the freezer for ten minutes.
- Pastry blender or two knives
- Large stainless steel mixing bowl
- Rolling pin
- Plastic wrap
- Bench scraper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspfine sea salt
- 1 cupunsalted butter, cubed and chilled
- 6-8 tbspice water
The Cutting Method
Use a pastry blender or two knives to cut the butter into the flour until it resembles coarse meal with some larger, marble-sized chunks remaining. Those chunks are where the flake happens.
The method.
Mix dry ingredients
Whisk flour and salt in a chilled bowl.
Cut in butter
Work the cold butter into the flour until you have a mix of fine crumbs and pea-sized pieces.
Hydrate
Drizzle in 6 tablespoons of ice water. Toss with a fork just until the dough begins to clump together. If it is too dry to hold, add the remaining water one tablespoon at a time.
Form discs
Divide the dough in two. Gather each piece into a mound, flatten into a disc, and wrap tightly in plastic.
Chill
Refrigerate for at least two hours to allow the gluten to relax and the butter to firm up.
Roll out
Roll on a lightly floured surface, turning the dough frequently to ensure it is not sticking. Work from the center outward.
Other turns to take.
Savory Crust
Replace one tablespoon of water with apple cider vinegar and add a teaspoon of dried thyme to the flour.
When it doesn't go to plan.
Always measure your flour by spooning it into the cup rather than scooping, or use a scale.
If the dough cracks while rolling, let it sit for five minutes to warm slightly before continuing.
Keep your work surface cool by avoiding direct sunlight.
The ones that keep coming up.
Why is my crust tough?
You likely added too much water or worked the dough too much, which develops the gluten strands.
Can I use a food processor?
Yes, but use the pulse button only. It is very easy to over-process the butter and lose the texture.