Baker’s secret
This is about the flakiest pie crust we have tested. Its tensile strength makes it especially good for intricate designs.
For her extremely detailed designs, Karin Pfeiff-Boschek makes an extra half of this recipe, or doubles it. She prefers using a food processor, but offers a handblending method as well; see the Variation.
Amounts of flour and water may need adjusting, because every flour brand has a different protein content and degree of hydration. A very small amount of water — carbonated in this recipe! — can make a big difference in consistency.
FLAKY PÂTE BRISÉE PIE CRUST
The wrapped dough needs to be refrigerated for at least 1 hour and up to 18 hours in advance, and frozen for up to 2 weeks.
Makes: 2 servings pie crusts or 1 double crust for a 9-inch pie
2 1/4 cups (560 mL) flour, or more as needed
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
7 tbsp (105 mL) (1 stick minus 1 tbsp/15 mL) cold unsalted butter, cut into 1/2-inch (1.2-cm) cubes
1 medium egg, lightly beaten 5 tbsp (75 mL) ice-cold carbonated mineral water, or more as needed (may substitute non-carbonated mineral water mixed with 1/4 tsp (1 mL) cream of tartar)
Few drops distilled white vinegar
1. Combine flour, salt and sugar in food processor; process until well blended.
2. Add cubed butter; pulse a few times, until butter is in pea-size pieces; better too little pulsing than too much.
3. Use fork to lightly beat egg in a liquid measuring cup, add cold carbonated water and vinegar and mix. (If you are using noncarbonated water, now’s the time to stir in cream of tartar.) With motor running, add the eggwater mixture to food processor just until incorporated, then turn off motor.
4. Carefully pinch some dough between fingers. If too dry, add more water and pulse; if too sticky, add a little flour. (After practice, you will know how long to mix.) The process goes quickly; don’t over-mix. Divide dough in half; wrap each portion in plastic wrap and refrigerate for at least 1 hour, and up to 18 hours.
5. To blind-bake a single crust, preheat the oven to 430 F (221 C). Unwrap one portion of dough and roll it out between sheets of parchment paper to desired thickness and size. Fit dough into pie plate, trimming as needed (scraps can be rerolled). Use tines of fork to dock floor of the dough in several places.
6. Cover that surface with aluminum foil or parchment and fill with pie weights or dry rice. Bake on baking sheet (middle rack), for 15 to 20 minutes, then remove paper and rice/weights. Return to oven and bake for 5 to 7 minutes until golden brown, or longer to desired degree of doneness. Let cool on a wire rack before filling. Variation:
1. To form this pie crust dough using a pastry cutter, knives or fingertips, whisk together flour, salt and sugar in mixing bowl. Add cubed butter, cutting/blending it in until it forms pea-size pieces.
2. Use a fork to lightly beat the egg in a liquid measuring cup, then add cold water and vinegar. (If you’re using non-carbonated water, now stir in the cream of tartar.) Use a fork to stir eggwater mixture into the bowl, until just incorporated. Do not overwork or knead.
3. Feel dough between your fingers. If too dry, add more water and mix; if too sticky add flour. (With practice, you’ll know how long to mix and the exact proportions for flour.) Do not over-mix. Divide, wrap and store dough.