Classic Flaky Pie Dough
This pie dough recipe is the one I go back to every single time I need a crust that turns out flaky, buttery, and easy to work with. It only takes five ingredients and about twenty minutes of hands on time before it heads into the fridge to chill. Once you get the hang of this method, you will never reach for a store bought crust again.
Equipment
- Pastry blender
- Rolling Pin French rolling pin recommended for better control
- Food processor optional, speeds up the process
- Ceramic Pie Dish Emile Henry recommended for even heat distribution
- Bench scraper helps lift dough and portion into halves
- Plastic wrap
- Mixing bowl large
- Knives two, for cutting butter into flour
Ingredients
- 2 1/2 cups all purpose flour 325g
- 1 teaspoon salt
- 1 tablespoon granulated sugar optional, for sweet pies
- 1 cup unsalted butter 227g, very cold and cubed. Freeze for 10 minutes before cubing if kitchen is warm.
- 6 tablespoons ice water up to 8 tablespoons, straight from a glass of ice
- 1 tablespoon apple cider vinegar optional, for extra flakiness; can substitute with vodka
Instructions
- Whisk flour, salt, and sugar together in a large bowl for 15 seconds to evenly distribute dry ingredients.
- Add cubed cold butter to flour mixture. Use a pastry blender, two knives, or fingertips to cut butter into flour until mixture resembles coarse crumbs with pea sized butter pieces still visible. Do not overwork.
- Mix vinegar or vodka into ice water if using. Drizzle 2 tablespoons over flour mixture and toss with a fork. Continue adding 1 tablespoon at a time, tossing after each addition, until dough clumps together when pressed.
- Turn shaggy dough onto a clean counter and gently press into a ball without kneading. Divide in half with a bench scraper or knife.
- Flatten each half into a 1 inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Lightly flour counter and rolling pin. Roll one disc from center outward, turning a quarter turn after every few rolls, until 12 inches in diameter and 1/8 inch thick. Work quickly and chill again if dough gets soft.
- Roll dough loosely around rolling pin, then unroll over pie dish. Press into bottom and sides without stretching. Trim overhang to 1 inch and crimp edges or use second disc for a lattice or double crust top.
Notes
- Keep everything cold: This is the single most important rule. Freeze your butter for 10 minutes before cubing if your kitchen runs warm.
- Use ice water: Always use ice water straight from a glass of ice, not just cold tap water, to keep the dough cold.
- Stop mixing early: Stop mixing as soon as the dough holds together, even if it looks a little shaggy. Overworking develops gluten and creates tough crust.
- Chill twice: Always chill the dough before rolling, and again before baking if you have time.
- Roll from center out: This keeps the thickness even and prevents cracks.
- Vodka for flakiness: The optional vodka or apple cider vinegar helps create extra flaky layers by inhibiting gluten development.
- Make ahead: Wrap dough discs tightly and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.
- For savory pies: Simply omit the granulated sugar from the ingredients.
- If dough cracks while rolling: Let it sit at room temperature for 5-10 minutes to warm up slightly before continuing.
- Scraps: Don't throw away dough scraps! Reroll them or sprinkle with cinnamon sugar and bake for a tasty cook's treat.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 210mgPotassium: 25mgFiber: 0.7gSugar: 0.8gVitamin A: 10IUCalcium: 1mgIron: 6mg
Tried this recipe?Let us know how it was!