Pie Crust (Basic Flaky)

By

This pie crust is light, flaky, tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. Commercial or homemade pastry flour is STRONGLY recommended, as it will result in a more tender crust than one made with all-purpose flour.

View complete recipe

Ingredients

  • or about 3 dozen 1-inch tartlets:
  • Pastry for a 9-Inch Pie Shell, #1
  • A 9 1/2 to 10 -by 1-inch Tart shell
  • 8 TBLSP. or 4 oz. unsalted butter, cold
  • 1 1/3 cups + 4 TBLSP (or 6.5 oz.) Pastry Flour OR 1 1/3 cups All Purpose Flour
  • 1/4 tsp. salt
  • 1/8 tsp baking powder (optional - if not using, double the salt)
  • 2 1/2 - 3 1/2 TBLSP. ice water (1.3 to 1.7 oz.)
  • 1 1/2 tsp. cider vinegar (0.25 oz.)
  • Pastry for TWO crust 9 inch pie #2
  • 14 TBLSP. (7 oz.) unsalted butter, cold
  • 2 1/4 cups + 2 TBLSP. (11.25 ounces) Pastry Flour (OR 2 1/4 Cups All purpose Flour)
  • 1/4 + 1/8 tsp. salt*
  • 1/4 tsp. baking powder (optional - if not using double the salt)
  • 5 to 7 TBLSP. (2.6 to 3.16 ounces) ice water
  • 1 TBLSP. (0.5 ounce) cider vinegar
  • Pastry for a 9 inch Lattice pie #3
  • A 9-Inch deep-dish pie, A 10-Inch pie shell,
  • or a 12- To 14-Inch free-form tart
  • 9 TBLSP. (4.5 ounces) unsalted butter, cold
  • 1 1/2 cups + 1 1/2 TBLSP. (7.5 ounces) Pastry Flour (or 1 1/2 cups all-purpose flour)
  • 1/4 tsp. Salt
  • 1/8 tsp. baking powder (if not using, double the salt)
  • 3 1/2 to 4 1/2 TBLSP. (1.75 to 2.3 ounces) ice water
  • 1 1/2 TBLSP. (0.25 ounces) cider vinegar
  • for savory recipes use 1 1/2 times the salt

Preparation

Step 1

Divdide butter into two parts, about two thirds to one third:

For #1 2.5 ounces and 1.5 ounces (5 TBLSP. and 3 TBLSP.)
For #2 4.5 ounces and 2.5 ounces (9 TBLSP. and 5 TBLSP.)
For #3 3 ounces and 1.5 ounces (6 TBLSP. and 3 TBLSP.)

Cut the butter into 3/4 inch cubes. Wrap each portion of butter with plastic wrap. Refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and optional baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for few seconds to combine. Set the bag aside.

Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)

Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it . The mixture will be in particles and will not hold together without being pinched.

FOR TINY 1-INCH TARTLETS - omit the baking powder and allow the processing to continue just until a ball forms. The additional mixing produces a dough that is slightly less flaky but ensures that it will not puff out of shape in the tiny molds.

Spoon the mixture onto the plastic bag. (For a double-crust pie, it is easier to divide the mixture in half at this point.)

Holding both ends of the bag opening with your fingers, knead the mixture alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third - use about 9.5 ounces for the shell and the rest of the lattice, flattening the smaller part into a rectangle.)

Store refrigerated, up to 2 days; frozen, up to 3 months.

View complete recipe