Serves 6
20 min
Pastry Chef's Crispy Flaky Pie Dough
Recipe GLPR5a4e9d5479031c
A master baker's technique for achieving the crispiest, flakiest pie crust. This dough relies on precise temperature control and minimal handling to create distinct, buttery layers. The cold butter remains in distinct pieces throughout the mixing process, melting separately in the oven to form the signature flaky texture. Ideal for both sweet and savory pies.
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Ingredients
160 g all-purpose flour, sifted, plus more for dusting
1 teaspoon granulated sugar
¾ teaspoon Diamond Crystal kosher salt (use half the volume if substituting table salt)
113 g cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice-cold water
Directions
Sift the all-purpose flour into a mixing bowl. Add the granulated sugar and kosher salt, and whisk together until evenly combined.
Add the cold unsalted butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible throughout.
Create a small well in the center of the mixture. Pour the ice-cold water into the well, then gently toss and fold the dough until just combined. Do not overwork the dough—it should be shaggy and hold together when lightly pressed, with visible streaks of butter.
Transfer the dough to a lightly floured surface. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out and using in your preferred pie recipe.
