Mixing Flaky Pie Pastry
The goal is to maintain distinct pebbles of fat throughout the flour. When these hit the oven's heat, they melt and create pockets of steam that lift the dough into delicate, shatter-prone layers.
Cold is your only priority.
Work in a cool room, use ice water, and if the butter starts to smear or look greasy, move everything to the fridge for ten minutes before proceeding.
- large mixing bowl
- pastry cutter or two dinner knives
- bench scraper
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspfine sea salt
- 1 cupunsalted butter, cubed and chilled
- 1/2 cupice water
Cutting in the Butter
Use a pastry cutter to break the butter into pieces no smaller than a pea. If you overwork it into a paste, you lose the layers.
The method.
Mix dry ingredients
Whisk the flour and salt in your bowl to ensure even distribution.
Cut in the fat
Add the cold butter cubes. Work them into the flour using a pastry cutter until the mixture looks like coarse meal with several large, pea-sized chunks remaining.
Add the water
Drizzle the ice water over the surface, one tablespoon at a time. Use a fork to gently toss the mixture just until it starts to clump together.
Form the dough
Dump the contents onto your work surface. Use a bench scraper to fold the pile over itself a few times. Do not knead; use the pressure of the scraper to press the shaggy mass into two thick, flat discs.
Chill
Wrap the discs tightly in plastic wrap and refrigerate for at least one hour to allow the gluten to relax and the butter to firm up.
Other turns to take.
Lard substitution
Replace half the butter with chilled lard for an even more pronounced, friable flake.
Sweet crust
Add two tablespoons of granulated sugar to the dry ingredients for a crust suited for fruit fillings.
When it doesn't go to plan.
Test the hydration by squeezing a handful of dough; if it holds its shape without crumbling, it is ready.
Avoid using your palms to gather the dough, as your body heat will melt the butter instantly.
If you have time, resting the dough overnight creates a much more forgiving roll-out the next day.
The ones that keep coming up.
Why is my dough tough?
You likely added too much water or kneaded the dough too much, which develops gluten and turns the crust into something resembling bread.
Can I use a food processor?
Yes, but use the pulse setting only. Stop as soon as the flour is coated; if the dough starts to ball up, you have already gone too far.
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