Flaky Pie Dough

Flaky Pie Dough Recipe Introduction In the world of baking, few things bring as much joy as a perfectly baked pie. At the heart of any pie, whether savory or sweet, is the flaky, buttery crust that crumbles just right under your fork, giving way to delightful fillings. Today, we’re diving into the art of making the ultimate flaky pie dough. This versatile dough promises to elevate anything it encases—from a classic apple pie to a sophisticated quiche. Follow along as we unravel the secrets to creating a flawless pie crust right in your kitchen. 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 Recipe: Flaky Pie Dough 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 Instructions Step 1: Combine the Dry Ingredients In a large mixing bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour. Step 2: Incorporate the Butter If using a food processor, pulse the 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 the ice water and 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 most importantly, delight in each luscious bite of your homemade pie.

Wyatt Travis Creator of AI MultiPrompter

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