Making Handmade Pie Crust
The difference between a tough crust and a short, shatter-crisp one is entirely in the handling. Once you understand how to leave the butter in visible pieces rather than rubbing it away, you will never need a recipe for dough again.
Cold is your only priority.
If the kitchen is warm, chill your flour and bowl in the freezer for twenty minutes first. Using a bench scraper to fold the dough prevents your warm hands from melting the butter.
- large metal mixing bowl
- pastry cutter or two dinner knives
- rolling pin
- bench scraper
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, cubed and kept chilled
- 1/2 cupice water, plus more as needed
Visible Marbling
Cut the butter into the flour until the largest pieces are the size of lima beans. These butter pockets steam during baking, pushing the layers of dough apart to create flakes.
The method.
Mix dry ingredients
Whisk the flour and salt in the chilled bowl until combined.
Cut in the fat
Add the cold butter cubes. Use a pastry cutter to work them into the flour until you see a mix of pea-sized and bean-sized chunks.
Hydrate the dough
Drizzle in the ice water two tablespoons at a time, tossing with a fork. Stop when you can squeeze a handful of the shaggy mass and it holds its shape.
Form the discs
Divide the dough into two even piles. Press each into a flat disc, wrap tightly, and chill for at least two hours.
Roll out
Lightly flour your surface. Roll from the center outward, rotating the dough frequently to ensure it isn't sticking. Aim for a thickness of 1/8 inch.
Other turns to take.
Savory Crust
Replace one tablespoon of the ice water with apple cider vinegar and add a teaspoon of dried herbs to the flour.
Whole Wheat Blend
Substitute 1/2 cup of the all-purpose flour with finely milled whole wheat pastry flour for a nuttier aroma.
When it doesn't go to plan.
If the dough feels sticky, it is too warm; put it back in the fridge for ten minutes before rolling.
Roll on parchment paper to easily transfer the dough into the pie tin without tearing it.
Use a glass or metal pie dish; ceramic takes longer to heat up and can result in a soggy bottom.
The ones that keep coming up.
Why did my crust shrink in the oven?
The gluten was overworked or the dough wasn't allowed to rest long enough. Resting in the fridge relaxes the gluten strands.
Can I use a food processor?
You can, but pulse sparingly. It is very easy to turn the butter into paste, which results in a hard crust instead of a flaky one.
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