Pie Crust (Flaky)

By MeanJean

Ingredients

• Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
• 8 tablespoons unsalted butter, cold
• 1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
• 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
• 2 1/2 to 3 1/2 tablespoons ice water
• 1 1/2 teaspoons cider vinegar Optional
• 1/8 teaspoon baking powder (if not using, double the salt)
• Pastry for a two-crust 9-inch pie
• 14 tablespoons unsalted butter, cold
• 2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
• 1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
• 5 to 7 tablespoons ice water
• 1 tablespoon cider vinegar Optional
• 1/4 teaspoon baking powder (if not using, double the salt)

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

Divide the butter into two parts, about two thirds to one third:

For 1 Crust - 2.5 ounces and 1.5 ounces (5 tablespoons and 3 tablespoons)

For 2 Crust - For #3 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)

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

Holding both ends of the bag opening with you fingers, knead the mixture by 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.