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Flaky Pie Dough

Flaky Pie Dough recipe image
This classic pie dough recipe yields a tender, flaky crust that is essential for any homemade pie. By keeping the butter cold and handling the dough minimally, you ensure distinct layers of flakiness in the final bake. The simple ingredients&# 226;ÂÂflour, salt, baking powder, and butterâÂÂcreate a neutral canvas that lets your filling shine, whether it's a sweet fruit filling or a savory pot pie. This dough is versatile enough for single or double-crust pies and holds its shape beautifully during baking. It requires a bit of chilling time to relax the gluten, resulting in a crust that is easy to roll out and resistant to shrinking. Master this basic technique, and you'll never buy store-bought crust again.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 488.2
Dietary: Vegetarian
Description
This classic pie dough recipe yields a tender, flaky crust that is essential for any homemade pie. By keeping the butter cold and handling the dough minimally, you ensure distinct layers of flakiness in the final bake. The simple ingredients&# 226;ÂÂflour, salt, baking powder, and butterâÂÂcreate a neutral canvas that lets your filling shine, whether it's a sweet fruit filling or a savory pot pie. This dough is versatile enough for single or double-crust pies and holds its shape beautifully during baking. It requires a bit of chilling time to relax the gluten, resulting in a crust that is easy to roll out and resistant to shrinking. Master this basic technique, and you'll never buy store-bought crust again.
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking powder
  • 2 sticks Cold unsalted butter, cut into 1-tablespoon pieces
  • 4 to 6 tablespoons Ice water
Directions
  1. 1
    In a large mixing bowl, whisk together the flour, salt, and baking powder.
  2. 2
    Add the cold butter pieces to the flour mixture. Toss gently to coat the butter with flour.
  3. 3
    Using a pastry blender, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining.
  4. 4
    Sprinkle 4 tablespoons of ice water over the mixture. Gently stir with a fork until the dough begins to clump together.
  5. 5
    If the dough looks dry and crumbly, add the remaining water, 1 tablespoon at a time, until the dough holds together when pressed.
  6. 6
    Turn the dough out onto a lightly floured surface. Divide into two equal disks.
  7. 7
    Wrap each disk tightly in plastic wrap. Flatten slightly with your hand to form a 6-inch circle.
  8. 8
    Refrigerate the dough for at least 1 hour, or until firm and easy to handle.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 488.2kcal
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 15.4g77%
Cholesterol 64.5mg22%
Sodium 1242.7mg52%
Total Carbohydrate 57.1g20%
Dietary Fiber 2.0g8%
Sugars 0.3g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie, dough, crust, flaky, butter, flour, pastry, homemade, baking, dessert, pie-crust, shortcrust
Read it online: https://www.chefs-mate.com/recipe/flaky-pie-dough-2/