Picking the right consistency for the dough and using cold ingredients to keep the flour and shortening incorporated but separate, is the secret to consistently flaky, tasty pie crust.
Layers in Your Dough
Those mini-layers in good pie crusts are really small layers of flour mixture separated with layers of shortening or butter. The fat surrounds the layers or flakes and keep them separate from one another. This makes a less dense, but surprisingly sturdy crust. The best way to achieve this flaky effect is to use a light hand in the prep process.
Working Your Dough
Don't mix the dough in a machine. Do it by hand, either with your fingers, a pie dough mixer, or two knives. Cut the cold dough quickly until the shortening globules are about the size of peas. If the dough is going to be used on the bottom of a pie that has lots of liquid and isn't going to be partially precooked, like a custard, make the consistency a little finer, closer to corn meal. This will make a better liquid barrier and help you avoid a soggy crust.
Nimble and Quick
Remember, the best results are achieved when you're quick and gentle. Don't over work the dough. You want it incorporated but not blended. Your natural inclination will be to mix it together well, but that's just the thing you're trying to avoid. With piecrust dough, less is more.
Keep it Cold
Whenever possible, chill the dough after preparation but before rolling. You're getting the idea now, cold is very good. It keeps the fat from being absorbed by the flour.
Keep everything refrigerated until you need it, and work fast once you've started. If there's some wait time until the crust goes in the oven, pop it back in the refrigerator.
Basic Pie Dough Recipe (Makes a single layer 9 inch pie crust.)
- 1 1/4 Cups sifted all-purpose flour
- 1/2 Cup unsalted butter
- 1/4 Cup ice water (Your dough may need less.)
- 1/4 Teaspoon salt
Instructions
- Cut chilled butter into cold flour until incorporated.
- Dissolve salt in ice water and add slowly to flour mixture. Add enough water for the mixture to hold together. The moisture content in flour will vary with the type of flour and the humidity in the environment, so the amount of water needed to hold the dough together will change somewhat from time to time. When the dough starts to form a loose ball, you're done.
- Chill for at least three hours.
Rolling Out Your Dough
When you pull your dough out of the refrigerator to roll it, give it a shake and a toss. This will incorporate some air into the mixture to help make it flakier. When you roll your dough, the globules of shortening or butter will flatten out between layers of the flour mixture, trapping some air in the process. That's what makes the nice flaky texture you're after. To maximize the effect, work quickly to keep the flour from absorbing the warming oil. Make sure that your rolling pin is cold, and that your working surface is cold and well floured. Avoid handling the dough with your warm fingers, and always refrigerate the rolled dough or use it immediately.
For your next pie, give homemade crust another try. It's easy if you know the tricks, and there's nothing like a great, flaky crust to show off your mouthwatering pie filling.
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