Classic Flaky Pie Crust

by Laurel on October 28, 2011

All the ingredients must be cold to avoid a tough crust. Chill the flour in the refrigerator for at least 30 minutes. The butter pieces should be chilled in the freezer for 10 minutes before use.

1 cup plus 1 tablespoon (160 g) flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick, 115 g) butter, chilled and cut into 1 cm pieces
2 to 4 tablespoons ice water
1 teaspoon apple cider vinegar

In a food processor with a metal blade, briefly pulse together the flour, baking powder and salt. Add the butter and quickly pulse until chunks are the size of peas.
Add vinegar and smallest amount ice water, and pulse briefly. Mixture will be powdery but should hold together when pinched. Add more water and pulse again if necessary.
Transfer to a plastic bag and briefly knead from outside of bag until mixture holds together. Divide dough evenly and form into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour (preferably overnight) before rolling out and baking.

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