Traditional Flaky Pie Crust
This is the foundation for almost every fruit or savory pie in my kitchen. It is not about speed; it is about respecting the temperature of the butter.
Temperature is your primary ingredient
If your butter melts into the flour before it hits the oven, you lose the flake. Work quickly and keep your workstation cool.
- Large mixing bowl
- Pastry blender or two butter knives
- Plastic wrap
- Rolling pin
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, frozen and cubed
- 6-8 tbspice water
Keeping the butter whole
Your goal is to have pea-sized bits of butter coated in flour. These bits create steam pockets in the heat of the oven, which is what forces the dough to lift and flake.
The method.
Whisk
Combine flour and salt in a large bowl. Ensure they are evenly distributed.
Cut
Add the frozen, cubed butter to the flour. Use a pastry blender to cut it in until the mixture looks like coarse meal with some pea-sized chunks remaining.
Hydrate
Add ice water one tablespoon at a time. Use a fork to toss the mixture until it barely holds together when pinched. Do not knead.
Chill
Divide dough into two disks. Wrap tightly in plastic and refrigerate for at least two hours. This relaxes the gluten.
Roll
On a lightly floured surface, roll from the center outward, turning the dough frequently to prevent sticking.
Other turns to take.
Lard or Shortening
Replacing half the butter with lard produces a more tender, though less golden, crust.
Sugar Crust
Add one tablespoon of granulated sugar to the flour for fruit pies that need a little extra sweetness.
When it doesn't go to plan.
If the dough feels soft while rolling, stop and put it back in the fridge for 15 minutes.
Always measure flour by scooping it into the cup and leveling it off, rather than packing it down.
Use a metal bowl if possible; it stays colder than glass or plastic.
The ones that keep coming up.
Why did my crust shrink while baking?
The dough was likely handled too much or not chilled long enough. Over-working builds gluten, which causes the dough to retract when heated.
Can I make this in a food processor?
Yes, but use the pulse button only. It is very easy to over-process and melt the butter, resulting in a tough, dense crust.