Recipe

Flaky Pie Crust Recipe

Add Step-by-Step Photos	Joe1155 / All my dishes 2 months, 1 week ago I am convinced that most people stopped making pie crusts at home because it is a really time consuming operation. In spite of that, I make my own pie crust because NOTHING is as good as a good homemade crust. This is a method that uses the idea of ... More Prep:120m Cook:50m Servings:8	Joe1155
	time consuming

Stacked Layers

Add Photos

Does this look good? Yeah! / Nope

Fans

valinkenmo

sandygales

mrsc543

fishtrippi

tuilelaith

sitbynelli

a1patti

Ingredients

2.5 cups (300 grams by weight) flour

2 sticks (225 grams) sweet cream butter (unsalted), plus a couple of tablespoons to put into the pie.

1 tsp sugar

1 tsp salt

4-6 ounces (120-180 ml) ICE water

2 sheets parchment or wax paper about 14"x14"

Directions

Combine flour, sugar and salt in a bowl and set aside.

Remove the butter from the fridge and place on one sheet of parchment paper on the counter and cover with a second sheet.

Using a rolling pin, roll the butter about 1/4" thick. Divide into 4 sections and put into the refridgerator for 30 minutes or into the freezer 15 minutes until it is solid again.

Remove from fridge and separate the butter from the paper (this makes it easier for the next couple of steps).

Sprinkle about 1 ounce of the flour mixture one 3 of the sections. Stack all 4 of them on top of each other and sprinkle another ounce on the top section.

Cover this with paper and roll out again. Divide into 4 sections again and repeat the procedure.

Place back in fridge or freezer until hard again.

Divide into 4 sections again and repeat above procedure again. Return to fridge again.

Divide into about 8 sections and put into the bowl with the remaining flour. Using a pastry blender or knife, break the sections into large pieces and toss the flour around in the bowl.

Add the water by tablespoons and lift the flour and butter mixture with a fork until it begins to hold together and then form into 2 sections, one slightly larger than the other. Avoid stirring because you want to keep larger pieces as they create the flaky layers.

Return to fridge until ready to roll out and fill.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this

Comments

sandygalesmith 2 months, 1 week ago said:
I remembered my mom and god mother made their own pie crust.I wish that I could have their pie crust
recipe.Pie crust is just out of this world.I may have to call my god mother to get her recipes on pie crust and her pies.Her pies are out of this world.

sitbynellie 2 months, 1 week ago said:
I never tried making my own flaky pastry before - I might try this out!

Thanks Joe!

Susan

fishtrippin 2 months, 1 week ago said:
I know this is a good recipe!

valinkenmore 2 months, 1 week ago said:
This sounds great. Thanks for the detailed recipe. Valerie

mrsc543 2 months, 1 week ago said:
Thanks, Joe, for posting this! Five forks.

Add a Comment