To achieve the flakiest pie dough isn’t difficult, it simply requires some self control. One of the most common mistakes in baking is overworking things with flour. Some recipes using flour need to be overworked, such as when developing gluten for making crunchy loaves of bread. But most quick doughs and simple loaves, muffins, etc will require some sense of moderation.
So what does that really mean?
The flakiest pie doughs are simple in the sense that they shouldn’t take too long to develop. AP flour (all purpose) is named just that for a reason. In professional baking environments there are many types of flour and additives used to perform for different situations. However, AP flour stands up to the test for pie dough for this reason. It’s not too light as is cake flour or too dense as is high gluten bread flour. The french cooks probably invented it in its perfect form. Known as pate brise (literally breeze) the crust should be light and flaky. If you have bought the cheap frozen varieties in the supermarket filled with margarine you will know they are anything but light. You can probably immediately recognize the home made version at Thanksgiving dinner. This recipe will explain how to achieve that “barely held together” texture.
What are my options for using the Flakiest Pie Dough?
If you’re following this recipes chances are you already have something in mind. But just for chef’s quests to make the savory and sweet worlds collide we have to mention the versatility of pate brise. In the pasty chef world, and especially in modern times desserts are often toned down on the sugar levels, or at least balanced in the textures of savory to match rich sweetness. For that reason chefs often use an unsweetened dough for sweet tarts and pies. Also of course this dough works great for savory dishes such as this spinach and goat cheese quiche. It also freezes well so its not a bad idea to make enough for several batches and portion into pieces for making one, two, or three pie molds.
Chef’s Tip:
Don’t overdo it! It’s as simple as that! Resist the urge to keep mixing. Lumps of butter are A.O.K!
The Flakiest Pie Dough
Equipment
Ingredients
- 2.5 cups AP flour
- .25 tsp sea salt
- 1 cup unsalted butter
- .5 cups ice water
Instructions
- Start by portioning the ingredients. Work with a somewhat oversized bowl to prevent spilling and to keep everything in front of you which will keep from overmixing. Also the size of the butter cubes are important- cut to about half an inch, not too small or too big. Place butter in freezer for a few minutes before working.
- The second step is the most important. Add the salt to the flour and stir well. Many recipes will tell you to work the butter and flour in a food processor. While this works, its near impossible to get the butter incorporated but still leave large enough pieces to make the flake happen. For this reason use your hands. This is why you freeze the butter beforehand- so the warmth of your hands doesn't separate the oils. DO NOT BE AFRAID TO LEAVE LARGE PIECES OF BUTTER!
- When you have the flour and butter mixed to the point where the butter is the size of hazelnuts, add most but not all of the water and start to work quickly. At first the dough will appear to be extremely dry and lacking water. It will come together quickly however. As you can see in the photo the butter is still large but will break down as you work the dough. Take into consideration that it will get rolled out later as well.
- The final dough should still have visible pieces of butter but keeping together as a consistent piece. Keep in mind again that the dough will still be rolled again and the butter will continue to break down. At this point if freezing wrap in parchment paper or plastic wrap and form into a disk for easy thawing and rolling, or work and roll into as needed for the pie pan.
