Wednesday, March 18, 2009

Butter Flaky Pie Crust

This time, I used the pie crust recipe from Allrecipes, Butter Flaky Pie Crust. A vast improvement on the previous, I think the majority of the problem with this one was due to technique (most obviously, that I was unable to refrigerate it for the full four hours, and instead left it for about an hour). While it tasted pretty good, it wasn't flaky and was quite ugly (I had problems getting it to stretch.)


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water


  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Some tips to keep in mind next time:
  • Try using hands instead of food processor.
  • Freeze the butter for 15 minutes, before using
  • And/or use a cheese grater to shred the butter.
  • Freeze the water a little, until ice crystals form.
  • Brush prepared crust with egg whites, if sogginess becomes a problem (it wasn't this time).
  • Refrigerate the dough a bit between adding butter and water.
  • Rolling out the dough twice may help it stretch.

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