Flaky Pie Dough Recipe

Ingredients

• 300g (2 1/2 cups) all-purpose flour
• 225g (1 cup) unsalted butter, very cold and diced
• 5g (1 tsp) salt
• 15ml (1 tbsp) white vinegar or lemon juice
• 120ml (1/2 cup) ice water
• Extra flour for dusting

Kitchen Equipment Required

• Mixing Bowls
• Food Processor or Pastry Cutter
• Rolling Pin
• Plastic Wrap
• Parchment Paper
• Baking Sheet
• Knife or Dough Scraper
• Measuring Cups and Spoons

Cooking Time

Total estimated time: 1 hour, including chilling time

Instructions

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together 300g (2 1/2 cups) of all-purpose flour and 5g (1 tsp) of salt. This ensures that the salt is evenly distributed throughout the flour.

Step 2: Incorporate the Butter

If using a food processor, pulse the 225g (1 cup) of very cold and diced butter with the flour mixture until the butter pieces are about pea-sized. Alternatively, use a pastry cutter or your fingers to blend the butter into the flour. The goal is to create a crumbly texture with visible chunks of butter—these will melt during baking, creating layers of flakiness.

Step 3: Add the Liquid

In a small bowl, combine 120ml (1/2 cup) of ice water and 15ml (1 tbsp) of white vinegar or lemon juice. Gradually add this to the flour-butter mixture, stirring with a fork until the dough begins to hold together. Be careful not to overwork the dough.

Step 4: Form the Dough

Turn the dough out onto a lightly floured surface. Gather the dough into a ball, divide it in half, and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, allowing the gluten to relax and the butter to re-chill.

Step 5: Roll Out the Dough

Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough out to about 3mm (1/8 inch) thickness. If the dough cracks, let it sit at room temperature for a few minutes before continuing to roll.

Step 6: Use and Bake

Use the rolled-out dough to line your pie dish or cut into desired shapes for a pie top. If blind baking, preheat your oven to 190°C (375°F) and bake with pie weights for 15 minutes, then remove weights and bake until golden brown for an additional 10-15 minutes.

Conclusion

Congratulations! You’ve mastered the art of creating a flaky pie dough from scratch. This dough can serve as the foundation for a multitude of delicious creations, from sweet fruit pies to savory tarts. With practice, you’ll develop a feel for the dough and find joy in the simple pleasure of baking. Enjoy the process, experiment with fillings, and share your delectable pies with loved ones.