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Buttery Flaky Pie Crust Recipe

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This Buttery Flaky Pie Crust recipe delivers a tender, flaky pastry perfect for sweet or savory pies. Made with cold butter and a combination of ice water and vodka, the dough is prepared through a folding technique that layers butter to create maximum flakiness. Chilling times enhance the texture and make the crust easier to work with, resulting in a beautifully golden, melt-in-your-mouth crust every time.

Ingredients

Dry Ingredients

  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon (5 g) sea salt
  • 2 tablespoons (25 g) sugar

Wet Ingredients

  • 1 cup (226 g) unsalted butter, cold, cut into ½-inch cubes
  • ¼ cup (55 g) ice water, more as needed
  • ¼ cup (55 g) vodka, cold

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, and sea salt until well combined.
  2. Add butter: Add the cold, cubed unsalted butter to the dry ingredients. Toss to coat the butter with the flour. Using your fingers, quickly squish each piece of butter between your fingers to create flat, pea-sized pieces or ‘shingles’ of butter within the flour mixture.
  3. Slowly add water and vodka: Combine the ice water and cold vodka in a small bowl. Make a well in the center of the flour and butter mixture and add about half of the liquid mixture. Use your hands to begin combining the dough, adding the remaining liquid one tablespoon at a time until the dough holds together but remains crumbly. If the dough becomes too wet and sticky, add a tablespoon of flour to adjust.
  4. Rest the dough: Divide the dough into two equal portions. Form each half into a disc shape, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  5. Fold for flakiness: On a lightly floured surface, roll out each chilled dough disc into a 10-inch circle. Fold the dough in half from top to bottom, then fold again from left to right. Repeat this folding process one more time for a total of two folds. Reform the dough into a small disc, wrap it tightly, and chill in the refrigerator for another hour. Repeat for both discs.
  6. Roll out the dough: Lightly flour your work surface and rolling pin. Roll out one dough disc gently to about ⅛ inch thickness, turning and lifting the dough to prevent sticking. If the dough cracks, gently press it back together with your hands. Add more flour to the surface or rolling pin if needed.
  7. Transfer to pie dish: Carefully roll the dough onto your rolling pin and unroll it over the pie dish. Gently press the dough into the bottom and sides of the dish. Trim excess dough, leaving about a 1-inch overhang around the edge for crimping or folding.

Notes

  • Keep butter and liquids very cold to achieve a flaky crust.
  • Vodka helps inhibit gluten formation while adding moisture, helping to keep the crust tender and flaky.
  • Do not overwork the dough to avoid toughness.
  • Chilling the dough after folding is essential for flaky layers.
  • Use a sharp knife or kitchen scissors to trim dough edges cleanly.
  • This dough can be frozen tightly wrapped for up to 1 month.

Find it online: https://forkvista.com/buttery-flaky-pie-crust-recipe/