basics

Flaky Butter Pie Crust

• source: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
• time: 75
• servings: 8

Ingredients

• 313 g all-purpose flour
• 1 tsp kosher salt
• 1 tbsp sugar
• 227 g very cold unsalted butter
• 4 tbsp ice water
• 1 egg yolk
• 1 tbsp cream

Cookware

• food processor
• medium bowl
• rubber spatula
• rolling pin
• pie dish
• knife
• oven
• baking sheet
• fork

Method

1. Add all-purpose flour of the total flour, kosher salt, and sugar to a food processor. Pulse 2 to 3 times until combined.
2. Scatter very cold unsalted butter, cut into 1/2-inch cubes, over the flour and process until a dough or paste begins to form, about 15 seconds. There should be no uncoated flour.
3. Scrape bowl, redistribute the mixture, then add the remaining all-purpose flour. Pulse 4 to 5 times until flour is evenly distributed. Dough should look broken up and a little crumbly.
4. Transfer to a medium bowl and sprinkle ice water over the mixture, adding up to ice water more as needed. Using a rubber spatula, press the dough into itself until crumbs form larger clusters. If you pinch some dough and it holds together, it's ready.
5. Place dough on a clean surface. Work just enough to form a ball. Cut in half and form each half into disks. Wrap each disk with plastic wrap and refrigerate for at least 60 minutes and up to 2 days.
6. Remove one dough disk from the fridge and let sit at room temperature for 5 minutes.
7. Lightly flour the work surface, top of dough, and rolling pin. Roll out dough to a 12-inch circle, about 1/8-inch thick.
8. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the dish. Roll dough around the rolling pin then unroll over dish.
9. Gently press dough into the dish. Trim dough to within 1/2-inch of the edge with a knife.
10. Fold edge underneath itself to create a thicker 1/4-inch border on the lip of the dish. Crimp edges. Refrigerate at least 20 minutes before baking.
11. Preheat oven to 220 °C with a baking sheet on the middle rack.
12. Pierce the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Refrigerate 30 minutes until firm.
13. Place onto the preheated baking sheet and reduce oven to 200°C. For a fully baked crust, bake 20 minutes to 30 minutes until golden. For a partially baked crust, bake 5 minutes to 10 minutes.
14. For a shiny finish, whisk egg yolk with cream. Remove weights and parchment, brush crust with egg wash, and bake 3 minutes to 5 minutes until dry and shiny. Cool completely before filling.