FLAKY PIE CRUST
Simple and Delicious! One of my favorite ways to make pie crust that works every time.
Flaky Pie Crust
Prep time: 01:15
Cook time: 01:15
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water
Add 1 1/2 cups flour, salt and sugar to a medium bowl. Stir until combined.
Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
Add remaining 1 cup of flour. Work butter and flour until flour is evenly distributed. About 20 seconds. (Dough should look like crumbly pea-sized pieces).
Sprinkle ice water over the mixture, start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half. Wrap each ball with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
Remove one of the dough balls from the refrigerator and let sit at room temperature for 5 minutes.
Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when needed.
Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
If making a double crust pie, do not crimp edges yet. Roll out second dough ball, fill pie then top with second dough round. Trim the edges then crimp.