All Butter Flaky Pie Crust

All butter flaky pie crust

All Butter Flaky Pie Crust

Like it or not the most flaky pie crust is achieved when you use all butter!

  • 1 1/4 All Purpose Flour
  • 1/4 tea sea salt
  • 1/2 cup butter
  • 1/4 cup water
  1. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated.
  2. You can use a pastry blender, your fingers, or a food processor to cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
  3. Drizzle in some of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
  4. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Tip: Shaping the dough

I highly recommend a silicone mat for rolling out your dough. The dough does not stick and you can pick up the mat and turn it to achieve a more uniform shape. Also another tip (from a potter who rolls out sheets of clay)…the dough will stick to the surface and will need to be loosened in order for it to stretch out. Otherwise the particles attached to the mat will not move as a uniform mass and you will fight with the top surface to stretch it out. To fix this, after 3-4 rolls of the roller, stop and pick up the dough and give it a turn on the mat (or counter). Loosening the dough from the rolling surface will enable all the particles to move together and you will win the battle of a more uniform shape!

Yield: 2, 9″ pie crusts

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