Making Classic Flaky Pie Crust
The secret isn't a specific brand of flour, but the temperature of your kitchen and the speed of your hands. A good crust should feel like coarse sand when you add the water, holding together only when you squeeze a handful firmly.
Cold is your only priority.
If your butter softens while you work, the final crust will be greasy and tough. If the room is warm, chill your flour and bowl in the freezer for ten minutes before beginning.
- large mixing bowl
- pastry cutter or two butter knives
- rolling pin
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 cupunsalted butter, frozen and cubed
- 1 tspkosher salt
- 1/2 cupice-cold water
Visible butter
When cutting the butter into the flour, stop while the pieces are still the size of small peas. These distinct yellow bits are what create the lift during the bake.
The method.
Mix dry ingredients
Whisk the flour and salt together in a large bowl. Ensure the salt is evenly distributed so the dough is seasoned throughout.
Cut in the butter
Add the cold butter cubes to the flour. Use a pastry cutter to work the fat into the flour until the mixture resembles coarse, uneven meal with visible pea-sized chunks of butter remaining.
Hydrate the dough
Drizzle in the ice water one tablespoon at a time, tossing with a fork after each addition. Stop when the dough barely begins to clump together when pressed.
Chill the discs
Divide the dough into two equal portions. Gently press each into a flat disc, wrap tightly in plastic, and refrigerate for at least one hour.
Roll and shape
On a lightly floured surface, roll the disc from the center outward, rotating it frequently to prevent sticking. Use the rolling pin to lift the dough into your pie dish.
Other turns to take.
Savory Crust
Add two tablespoons of finely grated parmesan and a teaspoon of fresh thyme to the dry flour mixture.
Sugar-Crusted
Brush the top of the unbaked crust with a light egg wash and sprinkle with turbinado sugar for a crisp, sweet finish.
When it doesn't go to plan.
Never over-knead the dough, or you will develop gluten and lose the flake.
If the dough feels sticky while rolling, pop it back in the fridge for ten minutes.
Use a metal pie pan if you want the bottom crust to crisp up faster.
The ones that keep coming up.
Why did my crust shrink in the oven?
The dough was likely over-handled or not chilled long enough. Relaxing the dough in the fridge for an hour before rolling helps prevent it from snapping back.
Can I use a food processor?
You can, but use short pulses. It is very easy to overwork the butter into the flour, which turns the crust into a dense paste rather than layers.
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