Basic Flaky Pie Crust
🕒 Prep Time: 45 minutes
🕒 Total Time: 45 minutes
🍽️ Servings: 8
🥧 Yield: 1 pie crust
Description:
Indulge in the classic delight of a homemade flaky pie crust with this easy-to-follow recipe. Perfect for any occasion, whether it’s a festive holiday gathering or a cozy family dinner.
Ingredients:
- 4 cups unsalted butter
- 1 1/3 teaspoons salt
- 1/4 teaspoon baking powder
- 1/8 cup cider vinegar
- 2 1/2 – 3 1/2 cups all-purpose flour
- 1 1/2 cups ice water
Instructions:
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Prepare the Butter: Start by dividing the butter into two parts, with about two thirds in one portion and one third in the other. Cut the butter into small cubes, approximately 1/2 inch each. Cover the butter with plastic wrap and refrigerate the larger portion, while freezing the smaller portion for at least 30 minutes.
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Prep the Flour Mixture: In a reclosable gallon-size freezer bag, combine the all-purpose flour, salt, and baking powder. Freeze the mixture for a minimum of 30 minutes.
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Process the Flour: Retrieve the flour mixture from the freezer and transfer it to a food processor fitted with the metal blade. Process for a few seconds to ensure thorough mixing. Set the bag aside for later use.
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Incorporate Butter: Add the larger portion of chilled butter cubes to the flour mixture in the food processor. Process for about 20 seconds, or until the mixture resembles coarse meal. Next, add the remaining frozen butter cubes and pulse until all the butter is about the size of peas.
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Add Liquid Ingredients: Combine the ice water and cider vinegar. Gradually add the lowest amount of ice water along with the vinegar to the flour-butter mixture in the food processor. Pulse 6 times to incorporate.
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Check Consistency: Pinch a small amount of the mixture between your fingers. If it doesn’t hold together, gradually add more ice water, pulsing 3 times after each addition, until the mixture holds together when pinched. The texture should be crumbly but cohesive.
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Form the Dough: Transfer the mixture back into the freezer bag. Gently work the mixture from the outside of the bag until it forms a cohesive ball of dough. If the butter starts to melt, refrigerate the dough briefly. Wrap the dough ball with plastic wrap and refrigerate for at least one hour, preferably overnight, to allow the gluten to relax.
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Roll Out the Dough: After refrigeration, allow the dough to sit at room temperature for 10 minutes. Roll out the dough on a cool, lightly floured surface to about 1/8-inch thickness, working from the center out and turning it over occasionally. Avoid using too much flour to prevent a tough dough.
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Handle with Care: If the dough becomes too warm or difficult to work with, place it back in the fridge to cool. Fold the rolled out crust in quarters and gently place it into the pie pan. Unfold and gently tuck it into the pan, trimming any excess dough, leaving about 1 inch to form the edge of the crust.
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Bake or Fill as Desired: Your flaky pie crust is now ready to be filled with your favorite sweet or savory filling. Bake according to your pie recipe’s instructions or pre-bake if required.
Enjoy the homemade goodness of this Basic Flaky Pie Crust, perfect for creating delectable pies that will delight your taste buds and impress your guests!
