Are you ready to transform your baking game with a pie crust so delicate and flaky, it'll make professional pastry chefs jealous? This French-inspired Puff Pastry Style Pie Crust is your golden ticket to creating desserts and savory pies that will have everyone begging for your recipe. With just a few simple ingredients and some expert techniques, you'll craft a crust so light and buttery, it practically melts in your mouth – no culinary degree required!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled
- 1/4 cup ice water
Instructions
- Prepare your ingredients by measuring out the flour and salt into a large mixing bowl. Cube the chilled butter into small, approximately 1/2-inch pieces.
- Using a pastry cutter or your fingertips, work the cold butter into the flour and salt mixture. Continue until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Be careful not to overwork the dough.
- Turn the dough onto a lightly floured surface and gently press it together into a cohesive ball. Flatten the ball into a disk shape, ensuring no crumbles remain.
- Wrap the dough disk in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This chilling process allows the butter to firm up and helps create flaky layers.
- Remove the chilled dough from the refrigerator and let it rest at room temperature for 5-10 minutes to soften slightly.
- On a floured surface, roll out the dough into a large circle about 1/8 inch thick, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to a pie dish, gently pressing it into the corners and trimming excess dough around the edges.
- Crimp or decorate the edges as desired and refrigerate the prepared crust for 15 minutes before filling or blind baking.
Tips
- • Keep everything cold! Chilled butter and ice water are crucial for creating those signature flaky layers. • Don't overwork the dough – mix just until it comes together to prevent tough crust. • Use a pastry cutter or your fingertips for the most consistent butter integration. • Refrigerating the dough allows the butter to firm up and creates beautiful, layered texture. • If the dough becomes too warm while rolling, pop it back in the refrigerator for 10-15 minutes. • For extra shine and golden color, brush the crust with an egg wash before baking. • Practice makes perfect – don't get discouraged if your first attempt isn't magazine-cover ready!
Nutrition Facts
Calories: 1280kcal
Carbohydrates: 96g
Protein: 16g
Fat: 92g
Saturated Fat: 58g
Cholesterol: 240mg
