Last year, I was determined to find the best pie crust method. I scoured the internet far and wide and after many hours of studying, prepping, and kitchen labor, I found the perfect recipe by just winging it. Sometimes, I need to trust my instincts and give myself a bit more credit. Fortunately for you, I used my handy dandy kitchen scale to get precise measurements. Before we dive in, I want to talk about the ingredients that make a crust stand out. The ingredients are few so if you can afford to buy higher quality, this is the time to do so.
1. Flour
I am going to continue to hammer in how important it is to use high quality ingredients for this recipe.You absolutely can taste, feel, and see a difference in the structure of the pie if the ingredients are wack. A few extra dollars goes a long way here and if you’re making this recipe for the holidays, you might as well go all out. Right? I use all-purpose flour for my pie crust. More specifically, King Arthur. There are other high quality flours around but this one seems to be a bit more accessible as far as availability in large box stores. Use whatever all-purpose flour you prefer but I highly recommend making sure that the flour is fresh. Storing your dry goods in an airtight container will keep it fresh longer and really just looks better in the cabinet. The containers are quite expensive so if you’re not flush with cash, I’d start out with a set for flour, sugar, and brown sugar.
2. Butter
I prefer to use salted butter and omit adding salt in later. I think it tastes better and I also think you use less salt when it’s added in at this point versus later on. This is a personal preference and unsalted butter will not affect the integrity of this crust. The butter should be frozen and then grated covered and put in the freezer (or fridge) until it’s ready for use. If you are moving quickly, the freezer will be fine but if you are not ready to mix your dough and will be taking a long time, you can refrigerate the butter so that it doesn’t freeze into a big clump. Do not skip freezing and grating the butter. If you forget, make the pie later. I cannot stress this enough. The crust will not turn out as good with refrigerated or chopped up butter. It will be fine but it won’t be as good.
3. Temperature
Okay so the third ingredient is really water but its such a small amount that I felt like temperature is even more important. The only way you will make a successful pie crust is if your ingredients are cold. Refrigerate or even freeze your mixing bowl, freeze your butter before your grate it, and put ice cubes in your water before you add your ingredients together.
Prep is the name of the game when it comes to cooking but it’s so much more flexible. Baking requires precision and labor and patience. You can make your life a hell of a lot easier if you follow these steps. I tried and failed so that you don’t have to.
Flaky Pie Crust
Equipment
Ingredients
- 350 g all purpose flour
- 227 g butter frozen, then grated
- 1 glass ice water
Instructions
- Put your butter and mixing bowl in the freezer
- Grate the frozen butter and put back into the freezer
- Fit your stand mixer with the beater attachment and pour the flour into the frozen bowl
- Add in the frozen, grated butter and mix on low
- Once the butter is evely coated with flour, slowly mix in the ice water one splash at a time stopping when the dough is moist but not overly so
- Finish mixing the dough with a rubber spatula until flour is fully incorporated
- Cut in half and roll into two flattened rounds
- Chill for at least 30 minutes
- Roll out your dough onto a floured surface and continue with your chosen recipe
