Pie Crust

Flakey Pie Crust

This pie dough is super easy to make and tastes so much better than the stuff you buy from the grocery store.  This recipe can be used for a bottom or a top crust, the flakiness of it depends on the size of your butter once it is cut into your flour.  For a flakey top crust- known as a long flake crust, you'll want to cut your butter into quarter-sized pieces.  For a mealy- bottom crust aim for pea-sized pieces of butter.  There's a third option as well, an all-purpose crust- this is known as a short flake crust, it can be used for both top and bottom crusts, it calls for a dime-sized piece of butter.  Typically you will use a mealy pie crust for custard or cream pies, like pumpkin, chocolate cream, key lime, etc.  While you will use your short flake crust for a fruit-filled pie, quiche, or some specialty pies.  Long flakes are not sturdy enough to hold in any type of filling, so it's best to use it specifically for top crusts.

The flakes are made when the butter melts and in the place of the melted butter, there was no flour, and it leaves an empty air pocket.  This air pocket is what you will see as a flake, so the bigger the piece of butter the bigger the air pocket will be and vice versa.  

Ingredients:

• 254 grams All-Purpose Flour
• 170 grams Cold Butter
• 85 grams H2O
• 1 TBSP Sugar
• 1/2 TBSP Salt

1. Start by cutting your butter into about tablespoon-size pieces and make sure it is VERY cold if you butter softens while your while the dough is forming, it will not be flakey.  If you have a marble pastry board- now would be the time to use it- it keeps the workspace cold.
2. Add the butter, to the flour, sugar, and salt. Using a pastry cutter, or a bench scraper, cut the butter into the flour.  This method is also known as the "rubbing" or "biscuit method".
3. Once the butter has been cut into your desired size (according to the information above) add in your ice-cold water and mix until a dough forms. (I would suggest measuring out your water and placing it in the freezer while you prepare your dough.  Then when I take it out of the freezer I like to throw in a few ice cubes.  If the water is room temperature the dough will not form properly, and it will soften the butter- again not creating the flakey layers you'll want for a pie crust.)
4. Form the dough into a ball and cut it into two separate pieces (I use a scale for precision but you can totally just eyeball it.)  Wrap them individually in plastic wrap and allow the dough to rest in the refrigerator for 30 minutes minimum or up to 24 hours.  
5. Remove the dough from the refrigerator after it has rested and used your hands, to flatten it out a bit onto a floured table.  
6. Roll your pie crust out using a rolling pin, until it's about a 1/4 in thick or about 9 inches across.  

You're all set to fill your crust! Using the chart below to decide whether you should blind bake your pie crust. 

Fruit Pies	Uncooked
Quiche, Custard, Soft Pies	Par-Cooked
Cream Pies	Par-Cooked
Chiffon/ Meringue Pie	Fully Cooked
Specialty Pies Ice cream, Mousse, Peanut Butter, etc.	Crumb Crust

Oh! You just realized you need to blind bake your crust? No problem, keep reading.

Blind Baking a Pie Crust:

1. Preheat your oven to 400*F
2. After you've rolled your pie crust into your pie pan, plate a piece of parchment paper in the crust and fill it with pie weights (who am I kidding, you probably don't actually pwn pie weights.  Not to worry you can use rice or beans instead.)
3. Bake for 15-20 minutes, then remove the parchment with the pie weights.  Use a fork to poke holes in the bottom of the shell to prevent air bubbles from forming.
4. Bake for an additional 8-12 minutes. 

I hope this helps you guys out! I had a great time with one of my favorite chefs, learning how to make these flakey pie crusts!  Be sure to check out my apple pie filling recipe as well! Have a great week everyone and I'll see you back next week;

From my kitchen to yours, 

MallaryMade