A Flaky, All-Butter Pie Crust
The secret to a crust that shatters when you cut it is keeping the fat cold and the handling minimal. You want to see small, distinct streaks of butter in your flour before you add the liquid, as these become the layers that flake apart in the oven.
Cold is your only priority.
If the butter softens, you lose the layers. Work quickly and if the dough feels tacky or warm, slide it into the fridge for ten minutes before proceeding.
- Large mixing bowl
- Pastry cutter or two butter knives
- Plastic wrap
- Rolling pin
- 9-inch pie dish
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 tbspgranulated sugar
- 1 cupunsalted butter, frozen and cubed
- 6-8 tbspice water
Leaving the Lumps
Do not aim for a uniform, sandy texture. You need visible, pea-sized chunks of butter remaining in the flour to create the steam pockets that guarantee a flaky crust.
The method.
Whisk the dry
Combine flour, salt, and sugar in the bowl. Whisk until uniform.
Cut in the butter
Add the frozen butter cubes. Use your pastry cutter to work the fat into the flour until the largest pieces are the size of small peas.
Add the liquid
Drizzle in 6 tablespoons of ice water. Toss with a fork. Add more water only if the dough refuses to clump together when you squeeze it.
Form the disks
Gather the dough, split it into two halves, and press them into flat, thick disks. Wrap tightly in plastic and refrigerate for at least one hour.
Roll it out
On a lightly floured surface, roll from the center outward. Rotate the dough frequently to ensure it isn't sticking. Aim for a thickness of about an eighth of an inch.
Other turns to take.
Vodka Crust
Replace half the ice water with cold vodka. Alcohol doesn't develop gluten, resulting in a slightly more tender crust that is easier to roll.
When it doesn't go to plan.
Run your butter under cold water before cubing it if you have time, or place the cubes in the freezer for fifteen minutes before you start.
Use a marble or granite surface if possible; these stay cold naturally and help prevent the butter from melting while you roll.
If the dough cracks at the edges while rolling, simply pinch it back together with your fingers.
The ones that keep coming up.
Why is my crust tough instead of flaky?
You likely overworked the dough or added too much water. Only mix until the ingredients barely come together.
Can I make this in a food processor?
Yes, but use the pulse button only. Stop before the mixture looks like fine breadcrumbs.