Buttery Flaky Pie Dough

Course: Appetizer, Dessert, Main Course

Cuisine: Compliments many cuisines

Prep Time: 10

Cook Time: 30

Servings: 9-inch pie dish

Calories: 2125kcal

Author: Ten Pound Cake Company

Flaky dough recipe. Has many uses such as pies, tarts, quiche, crostatas.

Cube the cold butter into ½-inch pieces. Combine the flour and the salt in a food processor, about 4 pulses. Add the butter to the flour in the bowl of the food processor. Pulse about 10 times until the butter is in pea-sized pieces. While hitting the pulse button with one hand, add the cold water through the feed tube, reserving 2 tablespoons. Stop the motor to check the dough. The butter should still be visible in small pieces. If a handful of the flour will hold together when squeezed, then it is ready. If the handful of flour is still loose and will not hold together, put the top back on the processor and add the last 2 tablespoons of water while pulsing 3 more times. The amount of water needed will vary from day to day because of humidity.

The flour should be hydrated but not sticky and wet. You should see pieces of butter, the size of peas. The flour will have a yellow color cast to it because of the addition of butter.

Have two pieces of plastic wrap on the counter in an intersecting pattern. Pour the contents of the food processor onto the middle section of the plastic. Using the ends of the plastic start to press on the flour to make a cohesive dough. Do this for all 4 ends of the plastic. Fold the dough onto itself and wrap it up with the plastic.

Take a rolling pin and press on the plastic-wrapped dough. This helps to make the dough one flat cohesive piece. You will be happy you took this step when it is time to roll out the dough. Refrigerate for at least 30 minutes to allow the dough to rest.

When the dough has chilled for at least 30 minutes, place on a lightly floured surface. Because it is cold, the dough maybe a little resistant. You can use the rolling pin to tap the dough thinner. Roll from the center of the dough and turn, making sure there is still flour underneath. If the dough sticks to the counter or the rolling pin, dust with more flour. Roll out to the desired size for the pie pan. Make sure the dough is the same thickness across all edges. Before putting the dough in the dish, brush off any excess flour.
Gently fold the dough in half so that it is easier to pick up and place on top of the pie pan. Ease the dough into the pan, making sure that it is flat on the bottom and up the sides. Trim the excess overhanging dough from the sides of the pan, leaving about an inch of dough. Fold the excess dough so that there is a double layer to create the fluted edge. The fold should be higher than the edge of the pan.

On the outside of the doubled fold of dough, hold the dough between your thumb and forefinger. On the inside of the dough, press into the pinch with the knuckle of your other forefinger. Continue all the way around the pie pan until the edge is completely fluted.