Flaky Pie Dough
Flaky Pie Dough
Ever since I was a child, I have loved pies. From pumpkin to apple, I am a pie girl! I like pie dough buttery, slightly sweet but most importantly, flaky. This recipe is one that covers all my pie dough requirements and works perfectly for whatever pie you aspire. And most importantly, it’s easy to make and only uses a few ingredients, most of which you already have at home!
Yield: 1, 9-inch pie
Preparation time: 20 minutes + 1 hour refrigeration
Cook Time: 20 minute blind bake + pie filling (varies per recipe)
1 2/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
3/4 cups (1 1/2 sticks) unsalted butter, cold as possible, cut into 1/2-inch cubes
1/3 cup ice-cold water
1 whole egg, lightly whisk to break yolk
1. Preheat oven to 350ºF.
2. In a food processor, add flour, sugar and salt. Pulse until combined. Add cold cubed butter and pulse until butter resembles the size of peas.
3. With the machine running, slowly add ice-cold water teaspoon by teaspoon. Run until dough forms into a ball, 10 – 20 seconds.
4. Transfer dough from machine to a lightly floured work-surface and shape into two, 8 1/2 ounce portions. Shape both into a 1/2-inch thick disk and wrap each tightly with plastic wrap. Place in the refrigerator for at least 1 hour, or until firm.
5. Remove from fridge and transfer to a lightly floured work-surface. Working with one disk at a time, remove plastic wrap and using a rolling pin, shape dough into a round disk 1/4-inch thick. Shape to fit a 9-inch pie dish and carefully transfer into the pie-pan. Leaving a 2-inch border of dough overhang, trim any excess dough along the crust. Using your fingers, crimp the crust edges.
6. Using a fork, prick several holes in the bottom.
7. In a small bowl, add egg yolks and lightly whisk with a fork. Using a pastry brush, brush the crust edges (not shell) with yolk mixture.
8. If recipe requires blind baking, line pie shell with foil or parchment paper filled with pie weights, dry beans or dry rice. Place prepared pie shell in preheated 350ºF oven for 12 minutes, or until edges brown. Remove foil with weights, and bake for an additional 8 minutes, or until the bottom is lightly colored. If recipe does not require blind baking, skip step 8 and bake according to recipe directions.
9. Remove prepared pie shell from oven and allow to cool before adding filling.
10. Add desired pie filling and bake according to recipe directions. Note: if the crust begins to darken too quickly, cover crust edges with strips of foil.
Kitchen Note: Blind baking ensures the bottom of the pie shell is cooked and that the crust is a beautiful golden brown. If you didn’t do this, there is a chance your pie will cook before the crust. Also, if you are making a pie that doesn’t require a top, like pumpkin, freeze the second half of prepared dough for a later use. Before using frozen dough, place in refrigerator before use.