Flaky Pastry Dough
This is my new favorite pie crust recipe. The dough is so easy to make (no food processor needed!), it’s easy to roll out, and it’s flaky, buttery, and delicious. I actually like it better than my other pie crust recipe. It’s much easier and quicker to make and I like that it is an all-butter crust (no Crisco). The addition of vodka to the other pie crust was an interesting concept, and fun to try, but I don’t think it made a very noticeable difference in the texture of the crust. You can’t go wrong with this recipe! Enjoy!
Flaky Pastry Dough
- 1 ¼ cups unbleached all-purpose flour
- 1 Tbsp. sugar
- ¼ tsp. salt
- 8 Tbsp. (=1 stick= ½ cup) cold unsalted butter, cut into ¼-inch cubes
- 3 Tbsp. very cold water, plus more if needed
- To make the dough in a stand mixer, fit the mixer with the paddle attachment. In the bowl of the mixer, combine the flour, sugar and salt and mix on low speed to stir the ingredients together.
- Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
- Add the 3 Tbsp. water and mix on low speed just until the dough pulls together. (Note: If the dough is still dry, mix in more water 1 Tbsp. at a time)
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Yield: One 9-inch single crust pie
To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a ½-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.
Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, pat the dough into a disk and wrap well with plastic wrap.
Source: The Williams Sonoma Baking Cookbook (Pg. 373)