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.
