Buttery Pie Crust
The secret to a flaky crust is cold fat and minimal agitation. Keep your butter in pea-sized chunks throughout the mixing process so it creates distinct layers of steam when it hits the oven heat. Handling the dough as little as possible prevents the flour from developing a tough, bread-like structure.
Temperature is your only real enemy here.
If the butter melts into the flour before the dough reaches the oven, you lose the flake. Work quickly and keep your water ice-cold.
- large mixing bowl
- pastry cutter or two table knives
- rolling pin
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 cupunsalted butter, frozen for 15 minutes and cubed
- 1 tspkosher salt
- 1/2 cupice water, plus extra if needed
Maintaining Fat Integrity
Use a pastry cutter to break the butter into the flour until you see distinct, pea-sized yellow lumps. These visible bits are what create the pockets of steam that make the final crust shatter-crisp.
The method.
Combine dry ingredients
Whisk the flour and salt together in a wide bowl.
Cut in the butter
Add the cubed butter and work it into the flour using a pastry cutter until the mixture resembles coarse meal with some larger, visible butter chunks remaining.
Hydrate the dough
Drizzle the ice water over the flour mixture. Use a rubber spatula to fold the flour over itself until the dough begins to clump together. If it looks dry, add more water one tablespoon at a time.
Chill the disks
Divide the dough in half. Shape each into a flat disk, wrap tightly in plastic, and refrigerate for at least two hours before rolling.
Roll and rest
Roll out on a lightly floured surface. If the dough feels soft or sticky, move it to a baking sheet and pop it back in the fridge for ten minutes before placing it into your pie plate.
Other turns to take.
Savory Herb Crust
Add two tablespoons of finely chopped fresh thyme or rosemary to the flour before cutting in the butter.
Black Pepper Crust
Fold one teaspoon of freshly cracked black pepper into the flour, ideal for chicken pot pies.
When it doesn't go to plan.
Never use your warm palms to work the dough; use your fingertips or the pastry cutter.
If the dough cracks while rolling, just press it back together; it will bake seamlessly.
Letting the dough rest in the fridge is mandatory—it relaxes the gluten and ensures the butter stays solid.
The ones that keep coming up.
Why is my crust tough?
You likely over-worked the dough or added too much water. Keep the movement minimal and only add enough water to bind the ingredients.
Can I use a food processor?
You can, but use short pulses. It is very easy to turn the butter into a paste in a machine, which results in a hard crust rather than a flaky one.