Perfectly Flaky Pie Crust!

The holidays are approaching, and that means pie ya’ll! No matter what pie you make for your holiday celebration you need a perfect crust. One with buttery, flaky layers. This Perfectly Flaky Pie Crust from Chef Paul and Sun Basket is the best I have ever made! Plus Sun Basket offers holiday side dishes during November and December!
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Perfectly Flaky Pie Crust!

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A Step by Step Tutorial and Tips from Chef Paul and Sun Basket!

Complete printable recipe below: The key to the best pie crust is making sure butter and water are really cold. If the butter begins to warm, it will soften and lose it’s ability to form flakes. You want those flakes. Placing the butter in the freezer for 10 minutes before you begin can help prevent it warming.

On a work surface use a rolling pin to roll chilled cubed butter into flour, gathering it together and rolling again 3-4 times. Use a combination of all-purpose and pastry flours to help make the dough both tender and easy to handle. (You can also use just all-purpose flour, but the lower protein pastry flour gives the dough a little extra tenderness). Add chilled, salted water and work dough into a disk. Salting the water allows the salt to be evenly distributed throughout the dough. Cover and chill for at least an hour.

Then gently roll dough, carefully fold into quarters and place in a pie tin. Unfold, press into tin cut off excess dough and voila! Perfect pie crust. You can use the extra dough to top pie if desired. Poke holes in the dough and place rice or dried beans onto dough to weigh it down while it bakes. This prevents the dough from bubbling.

Filling:

You can fill the pie with whatever filling you wish (pumpkin, berry, apple etc…) or in the case of fresh fruit pies like strawberry or peach, fill it after baking! Just follow the baking directions for whatever filling recipe you are using.

Perfectly Flaky Pie Crust!

The Recipe: Perfect Flaky Pie Crust!

What you will need: a rolling pin, a pastry scraper (optional), 8-to 9-inch pie pan,. If you would like to order side dishes for your holiday table delivered to your door, click here!

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Chef Paul's Perfectly Flaky Pie Crust

Yield 2 pie crusts

The perfect flaky pie crust for just about any pie! Note: You should have enough dough left over to make another small pie, a few tarts, or roll a top layer. This pie crust is perfect for just about any pie filling. The pre-bake time for the crust varies, depending on the bake time required for the filling. For example, cream fillings require a longer pre-bake time than fruit fillings. Simply follow the baking directions for whatever filling recipe you are using.

Ingredients

Ingredients:

3/4 teaspoon salt

1/2 cup very cold water

1/2 pound chilled unsalted butter, preferably cultured like Plugra

1 and 1/3 cups all purpose flour combined with 1 and 1/3 cups pastry flour (or 2 and 2/3 cups all purpose flour)

2 cups rice or dried beans to weigh down dough

Instructions

Instructions

  1. Prep the ingredients
  • Dissolve the salt in the water and place in the freezer until well chilled, 10 to 15 minutes.
  • Cut the butter into 1-inch cubes, place in freezer for 10 miutes
  • 2. Make the pie dough

On a work surface, dump the flour. Scatter the butter cubes over the flour and toss gently to coat the butter with flour.

With a rolling pin, flatten the butter into the flour, smearing it away from you. Using a scraper or your hands, scrape the dough back together and continue rolling the butter into the flour two to three more times.

Make a well in the center of the flour-butter mixture. Gradually add the chilled salted water to the well, mixing with your hands. Scoop the sides of the dough into the center, mixing until the dough comes together. Do not over mix.

Shape the dough into a disk, wrap it in plastic wrap and refrigerate until chilled, at least 1 hour.

3. Shape the pie crust

On a lightly floured surface, roll the dough from the center to the edge, turning occasionally, to form a 13-inch circle about ¼-inch thick. Carefully fold the dough into quarters and transfer to the pie pan. Unfold the dough and gently press it into the sides and bottom of the pan without stretching. Trim the excess dough. Wrap the pie shell in plastic wrap and return to the refrigerator for at least 30 minutes.

4. Bake the pie crust

Heat the oven 350ºF.

With a fork, prick the pie crust on the bottom and sides. Line the pie shell with foil and fill with rice or dried beans to help prevent the dough from blistering. Bake until light golden brown, about 20 to 25 minutes.

Remove the beans, let cool; then fill with your favorite filling and bake your pie.

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