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Buy Now →Making a perfect pie crust can be a game-changer for your baking repertoire. Whether you’re planning to bake a sweet apple pie or a savory quiche, a flaky, buttery crust is essential. This recipe guides you through two methods – using a food processor and by hand – to achieve that ideal texture. The combination of cold butter and the right technique ensures your pie crust will be tender and delicious every time.
Ingredients:
- 1 ½ cups + 1 cup all-purpose flour (divided)
- 1 cup cold butter, cut into small pieces
- 1 tablespoon sugar (optional, for sweet pies)
- ½ teaspoon salt
- 6-8 tablespoons ice water
Directions:
Food Processor Method:
- Combine Dry Ingredients:
- Place 1 ½ cups of flour, sugar (if using), and salt in the food processor. Pulse a few times to combine.
- Add Butter:
- Scatter the small pieces of cold butter over the flour mixture. Process until the mixture resembles coarse crumbs and the flour is butter-coated.
- Add Remaining Flour:
- Add the remaining 1 cup of flour to the processor. Pulse briefly to mix.
- Add Water:
- Transfer the mixture to a large bowl. Gradually sprinkle ice water over the mixture, starting with 6 tablespoons and adding more if necessary, until the dough begins to clump together.
- Form Dough:
- Gently gather the dough into a ball and divide it into two halves.
- Chill:
- Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
By Hand Method:
- Combine Dry Ingredients:
- Whisk 1 ½ cups of flour with sugar (if using) and salt in a large bowl.
- Cut in Butter:
- Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
- Add Remaining Flour:
- Stir in the remaining 1 cup of flour.
- Add Water:
- Gradually add ice water, tossing with a fork, until the dough comes together.
- Form Dough:
- Gently gather the dough into a ball and divide it into two halves.
- Chill:
- Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Tips:
- Keep Ingredients Cold: The key to a flaky crust is to keep your butter and water as cold as possible. This prevents the butter from melting before baking, which helps create those desirable flaky layers.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can develop gluten, making the crust tough.
- Chill the Dough: Allow the dough to rest in the fridge. This relaxes the gluten and makes the dough easier to roll out.
Serving Suggestions:
This versatile pie crust is perfect for a variety of pies, both sweet and savory. Try it with classic apple pie, rich chocolate tart, or a savory chicken pot pie.
Storage:
You can store the dough disks in the refrigerator for up to 3 days or freeze them for up to 3 months. Thaw in the refrigerator before using.
Conclusion
With these steps, you can master the art of making a flaky, buttery pie crust that will elevate any pie recipe. Happy baking!