Traditional Flaky Pie Dough
This is the foundation for almost any pastry work. You are looking for a shaggy, dry-looking pile of dough that just barely clings together when pressed.
Temperature is your primary ingredient.
If your kitchen is warm, chill your flour and your mixing bowl beforehand. Warm butter turns pie dough into a dense biscuit.
- 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 tbspgranulated sugar
- 1 cupunsalted butter, frozen and cubed
- 4-6 tbspice water
Leave the butter visible
Use a pastry cutter to work the fat into the flour until the mixture resembles coarse meal with some pieces of butter the size of peas remaining. These visible chunks are essential for lift and flake.
The method.
Mix dry ingredients
Whisk the flour, salt, and sugar in a wide bowl until evenly distributed.
Cut in the fat
Add the cubed butter. Cut it into the flour until the largest pieces are the size of peas. Do not overwork.
Add the water
Drizzle 4 tablespoons of ice water over the surface. Use a fork to toss the mixture from the bottom up. Add more water only if the dough refuses to hold its shape when squeezed.
Shape and chill
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least two hours before rolling.
Other turns to take.
Lard crust
Replace half the butter with chilled lard for a more structural, crumbly finish often used in savory pies.
Whole wheat
Substitute 1/2 cup of the flour for finely ground whole wheat pastry flour for a nutty, toasted character.
When it doesn't go to plan.
Always use a light touch; the warmth from your hands melts the butter instantly.
If the dough cracks while rolling, let it rest for 10 minutes at room temperature before continuing.
Avoid over-flouring your surface, as it will dry out the edges of your finished crust.
The ones that keep coming up.
Why did my crust shrink in the oven?
The dough was likely stretched too thin during rolling or not chilled long enough. Allowing the dough to rest in the fridge relaxes the gluten strands.
Can I use a food processor?
Yes, but use the pulse setting sparingly. It is very easy to over-process the dough in a machine, which leads to a tough crust.
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