Mastering Flaky Pastry Crust
A good crust is a study in friction and temperature. If you handle the dough too much, the butter melts into the flour, resulting in a dense, tough base rather than a crisp, layered shell.
Cold is your only friend here.
If your kitchen is warm, chill your flour and bowl in the freezer for ten minutes before you begin. Never force the dough; if it feels soft or oily, stop and refrigerate it immediately.
- large stainless steel bowl
- pastry cutter or two table knives
- rolling pin
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, frozen and cubed
- 6-8 tbspice water
Preserving the Fat Pockets
Keep the butter pieces visible. Those distinct yellow flecks in the flour are what turn into steam pockets, creating the separation required for a flaky texture.
The method.
Mix the dry
Whisk flour and salt in the bowl. Drop in the frozen butter cubes.
Cut in the fat
Use a pastry cutter to break the butter into the flour until you have a mix of fine crumbs and pea-sized nuggets. Do not let it become a uniform paste.
Hydrate
Drizzle four tablespoons of ice water over the mix. Use a fork to toss it gently. Add more water one tablespoon at a time until the dough just starts to cling together when squeezed.
Rest
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least one hour. This relaxes the gluten.
Roll
On a lightly floured surface, roll from the center outward, rotating the dough frequently to ensure it isn't sticking. Aim for an eighth-inch thickness.
Other turns to take.
Savory Herb Crust
Add one tablespoon of dried thyme or rosemary to the flour for chicken pot pies or quiches.
Sweet Dessert Crust
Add one tablespoon of granulated sugar to the flour for fruit galettes or tarts.
When it doesn't go to plan.
Always use a stainless steel or glass bowl to keep the temperature down.
If the dough cracks while rolling, use a drop of water to patch it like glue.
Re-chill the crust for 15 minutes after lining your pie pan but before baking to prevent the edges from shrinking.
The ones that keep coming up.
Why is my crust tough?
You likely overworked the dough or added too much water. Only work the dough until it barely holds together.
Can I use a food processor?
Yes, but use only short, one-second pulses. It is very easy to over-process the fat, which ruins the flakiness.
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