Flaky Pie Dough
Creating your own homemade pie crust is easier than you think. With just a few simple steps and ingredients, you can achieve a delicate and flaky crust that will take your pies to the next level. The key is using cold butter and ice water to create a texture that is both tender and crisp. So, roll up your sleeves and get ready to impress your family and friends with your baking skills!
— Constant Cookbook
Ingredients
- 1 1/3 cups all-purpose flour
- 1 Tbs. sugar
- 1/4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter
- 4 Tbs. ice water, plus more as needed
Instructions
- Fit a food processor with the metal blade. Add the flour, sugar and salt to the work bowl. Pulse the machine 2 or 3 times to mix the ingredients evenly.
- Using a sharp knife, cut the butter into 3/4-inch cubes and add them to the work bowl.
- Pulse the food processor 8 to 10 times. At this point, some of the butter pieces should be blended into the flour, but bits the size of peas should still be visible.
- Add the 4 Tbs. ice water and pulse the machine 10 to 12 times. To test the pie dough, stop the food processor and squeeze a piece of dough. If the dough crumbles, add more ice water, a tablespoon at a time, and pulse just until the dough holds together when pinched.
- When the dough is done, it should come together in a rough mass in the food processor bowl but not form a ball. Do not overmix or the crust will be tough.
- Transfer the dough to a floured work surface. Shape the dough into a 6-inch disk. Wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight. Makes pastry for one 9-inch pie.
- Adapted from Williams-Sonoma <i>Tools &amp; Techniques</i>, by Chuck Williams (Gold Street Press, 2007).
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