This flaky pie crust, adapted from Tartine Bakery, makes a little extra dough which makes doing a fancy lattice crust a snap.
Prep Time: 30m
Cook Time: NA
Servings: makes two crusts
1 teaspoon salt
2/3 cup very cold water
1 lb flour (3 cups plus 2 tablespoons unbleached all-purpose flour)
1 cup plus 5 tablespoons, very cold unsalted butter, cut into ½ inch pieces
- In a small bowl, combine cold water (and a few ice cubes to make 2/3 cup water) and salt, then stir to dissolve salt.
- To make the dough in a food processor, place the flour in the work bowl, then scatter the butter pieces over the top. Pulse until the mixture resembles large crumbs, but there are still large pea-sized chunks of butter scattered throughout.
- Add the salt water mixture and pulse several times until the dough comes together in a ball, but is not completely smooth. There should still be visible butter chunks.
- To make the dough by hand, put the flour in a large mixing bowl, then scatter the butter pieces over the top. Using a pastry blender or two knives, cut the butter into the flour until it resembles coarse crumbs with several large butter pieces scattered throughout. Drizzle in the salt water mixture, toss with a fork until the dough starts to come together in a shaggy mass. Gently mix the dough until it comes together in a ball, but is not completely smooth. There should still be visible butter chunks.
- urn the dough out onto a lightly floured work surface. Divide the dough into 2 equal balls, then shape each ball into a disk about one-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight. If not using the dough immediately, it can keep in the refrigerator, well-wrapped, for up to 4 days, or in the freezer for up to one month.
- Before rolling out, remove from fridge, and let warm up for 30 minutes. Flour your work surface and roll the dough out, moving from center to the edge, and turning the dough occasionally. If it begins to crack, it is too cold, so wait a few minutes and let it warm up. Trim edges to form a 13' inch disc.
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