Flaky Butter Pie Crust
There’s nothing quite like sinking your fork into a slice of pie with a flaky butter pie crust, that melts in your mouth. But let’s face it, achieving that level of pastry perfection isn’t always a piece of cake (pun intended). Fear not, because today, we’re diving into the world of flaky butter pie crusts, made effortlessly using butter, flour, salt, and ice water in your trusty food processor. Follow these tips and you will have a flaky pie crust everytime! Follow these step-by-step instructions!
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Why Butter, Flour, Salt, and Water?
These four ingredients are the superheroes of pie crust creation. Butter lends that buttery taste and helps create those flaky layers. Flour provides structure, while salt enhances the overall flavor. As for ice water, it’s the secret to keep the ingredients, especially the butter, as cold as possible. Cold fat in the dough creates pockets during baking as it melts, which results in the formation of layers and contributes to the crust’s flakiness. If the fat gets too warm, it can become fully incorporated into the dough, leading to a tougher crust. And no one wants a tough crust.
The Marvelous Magic of the Food Processor
Gone are the days of manually cutting butter into flour with a pastry cutter. Enter the food processor – your new baking BFF. Dropping cold butter, flour, and a pinch of salt into the processor, you let it work its passive magic. In a few pulses the butter is “cut” into the dough. Overworking the dough can lead to the development of too much gluten, resulting in a tougher crust. So, a few pulses should be plenty. The larger your butter chunks the flakier your pie crust will be.
Adding Water When Mixing The Flaky Butter Pie Crust
Adding ice water to the mix can feel like the “aha!” moment in pie crust creation. A few pulses of the processor and voilà – the dough comes together. But here’s the trick: don’t overdo it. Don’t add too much water, keep it minimal and pulse just until the dough is moistened. It will look crumbly as shown in picture below. Dump out on to plastic wrap and press it together.
Chilling The Flaky Butter Pie Crust
Wrap up that dough securely and pop it into the fridge for a good chill. This step might seem unnecessary on your part, but it’s vital. Cold dough equals flaky crust. Give it at least 30 minutes to an hour to work its chill charm.
Rolling Out The Pie Crust
Rolling out the chilled dough might feel intimidating but trust the process. A light dusting of flour prevents sticking, and gentle, even pressure is your ticket to success. Keep the dough cold throughout the process. If the dough becomes too soft while working with it, you can place it in the refrigerator for a short period to firm it up. Note the pieces of butter in the dough.
So, there you have it – a flaky pie crust born from butter, flour, salt, and water, effortlessly mixed in a food processor. This approach to pie crust making allows you to enjoy the outcome without breaking a sweat. Remember, the key lies in letting each ingredient do its part. With a well-deserved chill and a confident roll, you’ll be serving up pies that’ll leave everyone craving seconds.
Par Baking Flaky Butter Pie Crust
Par baking, also known as partial baking, is a technique used to partially bake a pie crust before adding the filling. This helps to ensure that the crust remains crisp, especially when the filling is moist or requires less baking time. I highly recommend par baking your pie crust no matter what filling your adding. No one likes a soggy bottom!
Directions:
- Preheat your oven to 450 degrees Fahrenheit.
- Roll out your pie dough and gently press it into your pie dish, trimming any excess dough hanging over the edges.
- Prick the bottom of the pie crust with a fork. This will help prevent the crust from puffing up during par baking.
- Line the pie crust with parchment paper or aluminum foil, making sure it covers the entire surface and hangs over the edges.
- Fill the lined crust with pie weights, dry beans, or rice. These weights will help prevent the crust from bubbling up or shrinking during par baking.
- Place the pie dish on a baking sheet (this makes it easier to handle) and place it in the preheated oven.
- Bake the crust for about 10-12 minutes, or until the edges start to turn golden. The crust should be set but not fully baked.
- Carefully remove the pie weights and parchment paper/aluminum foil and return the crust to the oven for an additional 10 minutes to allow the bottom to dry out slightly.
- Remove the partially baked crust from the oven and let it cool before adding your pie filling. Follow the instructions in your pie recipe for filling and final baking.
Blind Baking Pie Crust
Blind baking is a method used to fully pre-bake a pie crust without any filling. This is done when the pie filling requires no baking time.
Directions:
- Preheat your oven to 450 degrees farenheit.
- Roll out your pie dough and gently press it into your pie dish, trimming any excess dough hanging over the edges.
- Prick the bottom of the pie crust with a fork to prevent it from puffing up during blind baking.
- Line the pie crust with parchment paper or aluminum foil, making sure it covers the entire surface and hangs over the edges.
- Fill the lined crust with pie weights, dry beans, or rice, distributing them evenly to prevent bubbling and shrinking.
- Place the pie dish on a baking sheet and place it in the preheated oven.
- Bake the crust for about 15-20 minutes, or until the edges start to turn golden.
- Carefully remove the pie weights and parchment paper/aluminum foil. Return the crust to the oven for an additional 5-7 minutes, or until the bottom is lightly golden as well.
- Remove the fully baked crust from the oven and allow it to cool completely before adding your desired cold or no-bake filling.
Easy Homemade Amish White Bread
Apparel for the foodies & grillers
Flaky Butter Pie Crust
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tsp salt
- 6-8 Tbsp ice water
- 8 Tbsp butter cut into cubes
This recipe makes a single pie crust, it easily doubles.
Instructions
- In your food processor add flour, butter and salt. Pulse 5-6 times to incorporate butter into flour. Do not over process, you still want to see small chunks of butter. Add ice water 1 Tbsp at a time and add only enough to moisten flour. Please refer to post for detailed instructions. Dump the mixture onto a sheet of plastic wrap and lightly form into a disk. Do not handle the dough to much. Wrap tightly and refrigerate for 30 minutes. Remove from refrigerator and roll out.