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Chef Paul's Perfectly Flaky Pie Crust

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.

Course Dessert
Servings 2 pie crusts
Author Chef Paul

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

Prep the ingredients

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

Make the pie dough

  1. On a work surface, dump the flour. Scatter the butter cubes over the flour and toss gently to coat the butter with flour.
  2. 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.
  3. 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.
  4. Shape the dough into a disk, wrap it in plastic wrap and refrigerate until chilled, at least 1 hour.

Shape the pie crust

  1. 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.

Bake the pie crust

  1. Heat the oven 350ºF.
  2. 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.
  3. Remove the beans, let cool; then fill with your favorite filling and bake your pie.