I use this recipe for all my flaky crust pies and it always turns out great.
Source: Easy Pie Dough (Crust) by J. Kenji López-Alt for Serious Eats
Pie crusts can be challenging, but I've had excellent results with this one. This crust is flaky and buttery. After letting it warm slightly from fridge temp, it rolls out well. I always dust the leftover scraps of crust with cinnamon and sugar for a quick treat.
Please check out the linked source recipe. López-Alt goes deep into the art and science of pie crusts. Very informative and helpful.
Ingredients
- 350g flour
- 2 Tbsp sugar
- 1 tsp kosher salt
- 10 oz unsalted butter in 1/4 inch pats
- 6-7 Tbsp cold water
Procedure
- In food processor: Combine 2/3 flour and all the sugar and salt. Pulse 2 times.
- Spread butter chunks evenly over the surface. Pulse 25 times, until no dry flour and the dough just forms clumps (it all sticks together). Use rubber spatula to spread dough evenly in processor.
- Sprinkle with the remaining flour. Pulse 5 short times, until dough is barely broken up, like flour-coated dough chunks. Put dough in a mixing bowl.
- Sprinkle dough with water. Use rubber spatula to fold and press dough into a dough ball. Divide dough in half. Form each into 4-inch diameter disc.
- Wrap in plastic, fridge for at least 2 hours.