Flaky Pie Pastry
- MakesMakes one 9-inch pie shell
- Cook Time3 hours
- Active time plus cooling40 minutes active
This pie dough packs in a generous amount of butter, resulting in rich flavor, but remains workable and holds its shape when baked without a filling. One of the tricks is incorporating the butter in two stages. First, about a third is processed into the dry ingredients until very well combined, then the remainder is pulsed in until the pieces are reduced to pea-sized pieces. This ensures good integration of fat for better workability and tenderness, but leaves enough bits for flaky layers in the baked pastry. After emptying the dough mixture onto the counter, we form it into a rectangle that we cut into thirds, then stack the pieces on top of each other. This builds layers for even more flakiness. A metal bench scraper is a handy tool when working with the dough, but a wide metal spatula works, too. For prebaking, you will need to line the dough-lined pie plate with foil and fill it with pie weights. Ceramic or metal weights work best. Otherwise, use at least 2 cups dried beans or rice, and plan to bake on the longer end of the time ranges. This dough can be doubled for a double-crust pie or to make enough dough for two 9-inch single-crust pies; see the instructions below.
Don’t cut the butter into small pieces. Kept in 1-tablespoon chunks, the butter still will be pebbly at the end of processing, not fine and fully incorporated, which is essential for flakiness. Also, be sure the butter is completely cold and firm before you begin, so keep it in the refrigerator until ready to use. Finally, after fitting the dough into the pie plate, be sure to poke holes in it with a fork, then freeze for at least one hour. This not only will help the pastry hold its shape during prebaking, it also will allow you to easily line the dough with the foil without marring the surface, sides and edge.
Step 1
In a food processor, combine the flour, sugar and salt; pulse 3 or 4 times to combine. Scatter 3 tablespoons butter over the flour and process until well incorporated, 10 to 15 seconds. Scatter the remaining butter over the mixture and lock the lid in place. Through the feed tube, add 1 tablespoon ice water and quickly pulse 2 times. Repeat with another 1 tablespoon ice water, quickly pulsing another 2 times. Repeat with the remaining 2 tablespoons ice water, then pulse until the mixture is evenly moistened, has a curdy appearance and the butter is broken down into pea-sized bits, about 10 pulses; the mixture will not have formed a cohesive dough. Pinch a small amount between your fingers; it should hold together.
Step 2
Working quickly, lightly flour the counter and turn the dough mixture out onto it. Using your hands and a metal bench scraper, gather it together and firmly press it into a rough 9-by-3-inch rectangle of even thickness. With the scraper, block and square the sides, forming a neater rectangle, then cut it into thirds, forming three 3-inch squares. Scrape up one of the end squares and stack it on top of the middle square, aligning the sides. Repeat with the third square.
Step 3
Cut a 12-inch square of plastic wrap. Scrape up the dough stack, place it in the center of the plastic and wrap the dough. Using the palm of your hand, smash the stack, applying firm, even pressure, until it forms a rough 4½-inch square about 1 inch thick. Round off the corners as best you can by rolling the dough on its side, like a wheel, on the counter, forming a disk, which will be easier than a square to roll out into a circle. Refrigerate for at least 1 hour or up to 2 days.
Step 4
When you are ready to roll out the dough, if it is too firm to roll, let stand at room temperature 5 to 10 minutes. Dust the counter with flour, unwrap the dough and set it on the floured surface. Dust the dough with flour, then roll the dough into a circle about 13 inches in diameter and of even thickness. Drape the dough over the rolling pin and transfer to a 9-inch pie plate. Gently ease the dough into the plate by lifting the edges while pressing down into the corners. Trim the edges, leaving a ½-inch overhang, then tuck the overhang under itself so the dough is flush with the rim of the pan. Using your fingers, crimp and flute the edge of the dough. With a fork, poke holes every inch or so across the bottom and into the sides. Freeze, uncovered, until firm, about 30 minutes, or cover with plastic wrap and freeze for up to 24 hours.
Step 5
When you are ready to bake, heat the oven to 375°F with a rack in the middle position. Remove the dough-lined pie plate from the refrigerator. Line the dough with a 12-inch square of foil, pressing the foil into the corners and up the sides, then fold the excess down to cover the fluted edge. Fill evenly with 2 cups pie weights.
Step 6
Bake until the edges are golden brown, 30 to 35 minutes. Remove from the oven, then carefully lift out the foil and weights. For partially baked pastry, continue to bake until the bottom is dry and lightly browned, 5 to 7 minutes; for fully baked pastry, bake until deep golden brown, 9 to 12 minutes. Transfer to a wire rack to cool.
Step 7
How to Make A Double Batch of Flaky Pie Pastry: Using doubled ingredients, in a food processor, combine the flour, sugar and salt; pulse 3 or 4 times to combine. Scatter 6 tablespoons butter over the flour mixture and process until the butter is well incorporated, 10 to 15 seconds. Scatter the remaining butter over the flour mixture and lock the lid in place. Through the feed tube, add 1 tablespoon ice water and pulse once. Repeat with another 1 tablespoon ice water. Now add 2 tablespoons ice water through the feed tube and quickly pulse twice. Repeat with another 2 tablespoons ice water. Finally, add the remaining 2 tablespoons ice water through the feed tube, then pulse until the mixture is evenly moistened, has a curdy appearance and the butter is broken down into pea-sized bits, 8 to 10 pulses; the mixture will not have formed a cohesive dough. Working quickly, lightly flour the counter and turn the mixture out onto it. Divide in half, then continue with the recipe to form each portion into a rectangle, cut, stack, smash, refrigerate and roll out the dough.
