Perfect Buttery Flaky Pie Crust - Emmalee Elizabeth Design

Perfect Buttery Flaky Pie Crust

Tuesday, November 1

I always found that my pie crust were either hit or miss. Sometimes they were great and other times not so good.

I love buttery pie crust that are flaky and I now have a recipe that produces them perfectly ever time.

I found a great pie crust is less about the recipe and more about technique, but don’t worry the technique is easy.

This recipe will make two 9inch pie crusts.

2 1/2 cups flour
1 T. sugar
1 t. salt
2 sticks unsalted butter-cut into cubes
1/2-3/4 c. ice cold water

If you want to use salted butter you can, just don’t add the extra 1t. salt the recipe calls for.

Secret #1: Ok, so I’m sure you can guess the number one secret to a perfectly butter, flaky crust…lots of butter! I said it was delicious not healthy!

Secret #2: Freeze your butter. For a great flaky crust you want to make sure that you have chunks of really cold butter in your dough. The frozen butter will release steam into the crust when it gets heated in the oven, making the crust really flaky. A good way to insure that your butter stays cold enough while you mix the dough is to start with frozen butter. All you need to do is freeze if for an hour or so before you make your crust and you will be good to go.

Secret #3: Use ice cold water. Not just cold water out of the tap but ice cold water. You want to make sure that the water doesn’t warm the butter at all. I add a few cubes of ice to my water before I need to use it. That way I can insure that it is cold enough. A bit of warning-if you are going to mix this crust by hand, it gets really COLD!!

How to make:

So that’s it for secrets. To make the dough, start with the flour, sugar and salt in a food processor. Add the butter cubes and process until you have pea-sized amounts of butter. You want to make sure that your flour-butter mixture is very chunky.

Once the flour and butter are mixed, pour the mixture into a large bowl and add 1/2 c. cold water and start mixing. You may need to use up to a cup of water to incorporate all the flour into the dough. But since you don’t want to add too much water, add a tablespoon at a time until all the flour is incorporated into the dough.

Don’t over mix. You don’t want to kneed this dough, you just want all the flour to get incorporated. Kneed or over mixing the dough will cause it to become tough.

You will notice lots of butter chunks in your dough. That’s great, you want that! Wrap the dough in saran-wrap and refrigerated for an hour or so. Now you have enough dough for two crust. Use and bake according to your recipe.

Apple Tart:

For an easy apple tart, roll out half of the pie crust into a circle that is 1/4″ thick. Spread a thin layer of butter over the crust. The butter will insure that the juices from that apples won’t make your crust soggy. Layer peeled, cored and sliced apples in a circle inside the crust, leaving 1-2″ of the crust for folding over. Sprinkle with 1/3 cup sugar and a few dashes of cinnamon and nutmeg. Bake at 400* for about 45 min or until apple are tender and crust is golden brown.

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