Quintessential Flaky Pie Crust

 

Have you ever seen the movie Michael with John Travolta? There’s a scene in which Andie MacDowell sings about pie, and every time I make this crust that song pops into my head.

Whether you’re making a savory or sweet pie, choosing the right crust recipe can seem overwhelming. There’s a superfluous number of pie crust recipes out there, so why is this one deemed quintessential? Because it checks all the boxes: buttery, flaky, tasty, browns nicely, and aesthetically pretty. I’ve tested dozens of recipes on the path of creating my own, and the food processor is my absolute bestie. If I’m somewhere when I can’t access one, I grate that cold butter; it’s a total baking hack.

I do recommend using an egg wash with a pastry brush (not silicone) around the edges before baking, as well as a silicone
pie crust shield to prevent burning while baking.

 
 

Elements

2-1/4 CUPS ALL-PURPOSE FLOUR

1 TEASPOON SEA SALT

1 CUP UNSALTED BUTTER, VERY COLD AND CUBED OR GRATED

3-4 TABLESPOONS ICE WATER

Directions

  1. In a small mixing bowl with a sifter in the center, add the all-purpose flour and sea salt; sift mixture into the bowl.

  2. Add the mixture to the bowl of a food processor fitted with a blade.

  3. Add the cold, cubed or grated butter to the flour mixture.

  4. Place the lid onto the processor and process the butter and flour mixture until it resembles a crumbly sand.

  5. With the food processor on, remove the top insert and add the ice water one tablespoon at a time, until the dough comes together and none is left on the sides or bottom of the bowl.

  6. Turn the dough out onto a lightly floured surface. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes or up to 2 hours.

  7. Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired.

  8. Fill or blind bake according to your recipe requirements.

To achieve that lovely, fluted pie crust edge: tuck the overhanging dough under, touch your left hand pointer and thumb fingertips together, and bend your right hand pointer finger in half so you can use the knuckle. Place your left hand on the outside edge of the dough and your right hand on the inside edge of the dough. Press your knuckle into the crevice of the left hand fingers and pinch!

 
 
PieMelissa ChildressCrust, Dough, FlakyComment