Mastering Pie Crust
The goal is short, shattering pastry that holds its shape. If you overwork the dough, you develop gluten, turning a delicate crust into something chewy and tough.
Cold is your only friend
If the butter softens, the layers disappear. Work quickly, and if the dough feels tacky or soft, put it back in the fridge for ten minutes before proceeding.
- large mixing bowl
- pastry cutter or two butter knives
- rolling pin
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, cubed and chilled
- 6-8 tbspice water
Preserving the fat
Cut the butter into the flour until the mixture resembles coarse meal with some butter chunks the size of peas. These remaining chunks create the pockets that puff up in the oven.
The method.
Mix dry ingredients
Whisk flour and salt in a bowl to ensure even distribution.
Cut in butter
Use a pastry cutter to work the cold butter into the flour. Stop when the largest pieces of butter are the size of peas.
Hydrate
Drizzle 6 tablespoons of ice water over the mixture. Toss with a fork. Add more water, one tablespoon at a time, only until the dough holds together when squeezed.
Chill
Divide the dough in half. Shape into two flat discs, wrap tightly in plastic, and refrigerate for at least two hours.
Roll
On a lightly floured surface, roll the dough from the center outward, rotating it frequently to prevent sticking. Aim for a thickness of about an eighth of an inch.
When it doesn't go to plan.
Use a marble or granite surface if available; it stays cooler than wood or laminate.
If the dough cracks at the edges while rolling, patch it with a tiny bit of water and press gently.
Always chill the shaped dough in the pie tin for 30 minutes before baking to prevent shrinkage in the oven.
The ones that keep coming up.
Why does my crust shrink in the oven?
The dough was likely stretched during the rolling or fitting process, or it wasn't chilled enough before going into the heat. Let the dough relax in the pan before crimping.
Can I use a food processor?
You can, but pulse sparingly. It is very easy to over-process the dough into a paste, which ruins the texture.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe