Super Flakey Crust
Make the best flakey crust. Pie shop recipe that guarantees you the best tasting buttery pie crust you can make! Makes one 9-inch / 23cm crust.
Equipment
- food processor
Ingredients
- 150 g all-purpose flour (1¼ cups)
- 1 g fine sea salt (¼ tsp)
- 113 g cold unsalted butter cut into ½ inch (8 tbsp)
- 60 g ice water + 2 tsp apple cider vinegar (¼ cup)
Instructions
- Add the flour and sea salt into the food processor. Pulse it 5 times so it is well incorporated.
- Add the cold cubed butter. Close the lid. While you pulse the machine, add the ice vinegar water on top. Never let the machine run. Always fast pulses.
- Once the dough starts to come together and pull away from the sides. Stop and roll it into a flat disk together. Wrap it up with plastic wraps and put it in the fridge for at least 30 minutes to overnight. If there are still some flours at the bottom it is okay, just pat the flour onto the dough. Do not knead the dough. If you see little pea size of butter in the dough, that promises you the crust is going to be super flakey.
- This dough is best baked at 425°F (220°C).You can partake, blind-bake, or fill and bake as directed in the recipe of your choice.
Notes
Make Ahead and Store
This tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.