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Buttery Flaky Pie Crust Recipe

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A classic recipe for buttery, flaky pie crust that combines the richness of cold butter with a touch of vodka for extra flakiness. This crust is perfect for sweet or savory pies, offering a tender yet sturdy base with layers of delicate texture.

Ingredients

Dry Ingredients

  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon (5 g) sea salt
  • 2 tablespoons (25 g) sugar

Wet Ingredients

  • 1 cup (226 g) unsalted butter, cold
  • ¼ cup (55 g) ice water, more as needed
  • ¼ cup (55 g) vodka, cold

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and salt until well combined to evenly distribute the dry components.
  2. Add butter: Cut the cold unsalted butter into ½-inch cubes. Immediately add the cold butter cubes to the flour mixture and toss to coat. Work quickly by squishing each piece of butter between your fingers to create flat little ‘shingles’ of butter, continuing until the mixture has pea-sized butter pieces throughout.
  3. Slowly add water and vodka: Combine the ice water and cold vodka in a separate bowl. Make a well in the center of the flour and butter mixture, then pour in about half of the water-vodka mixture. Use your hands to gently mix until incorporated. Gradually add the remaining water mixture one tablespoon at a time, mixing after each addition until the dough just comes together, remaining slightly crumbly but holding its shape. If too wet and sticky, add a tablespoon of flour to adjust the texture.
  4. Rest: Divide the dough into two equal halves. Shape each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to allow the butter to firm and the gluten to relax.
  5. For the flaky crust layering: On a lightly floured surface, roll out each chilled disc into a roughly 10-inch circle. Fold the dough in half vertically and then horizontally, creating layers. Repeat this folding process once more for a total of two folds. Reshape the dough into a small disc, wrap tightly in plastic, and chill in the refrigerator for an additional hour. Repeat with the second dough disc.
  6. Roll out the dough: Lightly flour your work surface and coat your rolling pin with flour. Sprinkle flour on top of the dough as well. Roll out the dough gently using medium pressure to about ⅛ inch thickness, turning and lifting frequently to prevent sticking. If the dough becomes sticky or tears, sprinkle more flour and mend cracks with your hands.
  7. Transfer to pie dish: Carefully roll the dough onto your rolling pin and then unroll it over your pie dish. Press the dough gently into the bottom and sides of the dish, trimming any excess dough but leaving about a 1-inch overhang around the edges to allow for crimping or folding.

Notes

  • Keeping the butter and liquids cold is essential for achieving a flaky crust.
  • Vodka helps reduce gluten formation, making the crust tender and flaky without adding any flavor.
  • If you don’t have vodka, you can substitute with additional ice water, but the crust may be slightly less flaky.
  • Resting the dough before rolling helps prevent shrinkage during baking.
  • You can freeze the dough discs for up to one month; thaw in the fridge before rolling out.
  • Handle the dough gently to retain the butter layers, essential for the flaky texture.

Find it online: https://oliviabakes.com/buttery-flaky-pie-crust-recipe/