How to Make the Perfect Flaky Pie Crust

Name: How to Make the Perfect Flaky Pie Crust
Total time: 20 min
Yield: 1 - 2
Ingredients: 2 c. all-purpose flour; 1/2 tsp. salt; 13 tbsp. butter, cut up and very cold; 6 tbsp. ice water

This 20-minute recipe totally beats the store-bought stuff.

By Maria DiGioia and The Good Housekeeping Test KitchenPublished: Oct 18, 2018

How to Make Pie Crust - Easy Pie Crust Recipe

Yields:

1 - 2

Total Time:

20 mins

Jump to recipe

Puréed pumpkin and other seasonal fruits are prime for pie making, but everyone knows who the real star of the show is: the crust. Whether you're a pro pie baker or just starting out, here are the best tips for perfecting that pastry.

Chill everything. About an hour before you begin, pop your supplies in the freezer so that everything — including your food processor — is ice cold. You'll also want to put your butter in the freezer for 10-12 minutes after you chop it. This will keep your dough from melting as you work and ensures your crust will turn out extra flaky.
No hot hands. Everything from the temperature of the room to the heat coming off your hands can affect how your pie crust turns out. Using a food processor gives you more complete control over your dough — just be sure to pulse and not process to avoid over-mixing.
Let it rest. Once you make your dough, shape it into a flat rectangle, tightly wrap it in plastic wrap, and put it in the refrigerator to rest for at least 30 minutes (or up to one day). This allows the stretchy gluten that formed during mixing to relax and adjust, so it won't act like a stubborn rubber band when you try rolling it out.

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Ingredients

2 cups
all-purpose flour
1/2 tsp.
salt
13 Tbsp.
butter, cut up and very cold
6 Tbsp.
ice water

Directions

1. Step 1Cut up butter; pop in freezer for 10-12 minutes.
2. Step 2In a food processor, pulse flour and salt until combined.
3. Step 3Add half of butter and pulse until fine crumbs form.
4. Step 4Add remaining butter and pulse until coarse crumbs form.
5. Step 5Sprinkle 6 Tbsp. ice water over mixture; pulse until just incorporated. Pulse in additional ice water, 1 Tbsp. at a time, until dough just holds together when squeezed.
6. Step 6Transfer dough to lightly floured surface; knead gently until dough comes together.
7. Step 7Divide dough into 2 equal pieces. Pat each piece into a flat rectangle.
8. Step 8Wrap tightly in plastic; refrigerate at least 30 minutes or up to 1 day.