Flaky Pie Crust

Flaky Pie Crust

Get baking this holiday season with our Standard All Purpose Flour. This solid, flaky pie crust is sure to impress for all of your seasonal pies.

Download a printable version of the recipe here. 

Yield: One 10-inch pie crust

Ingredients:

190g BSM All Purpose Standard flour
3g fine sea salt
157g cold butter
98g ice water

Method:

Dice the cold butter into small cubes and store in the fridge while preparing the water. Stir the salt into the ice water until thoroughly dissolved. Reserve in the freezer. In a large mixing bowl, measure the flours. Add the butter to the flour and break apart the pieces, ensuring all are coated. Pour the butter and flour mixture onto a work surface. Using a bench knife, cut the butter into smaller pieces until all the butter pieces are about the size of a nickel. Roll over the mixture with a rolling pin to achieve butter flakes in the flour mixture. Continue to roll the mixture while simultaneously scraping bits stuck to the rolling pin. Once the butter is “rolled” into the flour (you should see large flakes of butter), scoop the mixture back into the bowl with the bench knife. Add the ice water a little at a time until it is completely incorporated. Bring the dough together with your hands until it forms a shaggy mass. Dump the dough back out onto the work surface and continue to press the dough together in an inward motion to form a dough ball. Be sure to not “knead” the dough as you are simply trying to bring the mass together. Once the dough holds its shape into a ball, gently press into the dough with the rolling pin, forming a disk. Wrap in plastic food wrap and chill for at least 1 hour prior to use, or store overnight in the fridge. This dough can also be made ahead of time and kept frozen for up to 2 months in your freezer.

Baking instructions:

For fruit filled/custard pies: Blind baking is always recommended as this will ensure no soggy bottoms! Take a piece of parchment paper that is large enough to overlap your chilled or frozen unbaked pie crust. Fill the crust opening ¾ of the way with pie weights or dried beans, and bake at 425°F for 15 minutes. Remove the parchment and weights, and allow to cool before filling.

To continue baking, following the remaining baking instructions below starting at 400°F for 25-30 minutes depending on the type of pie.

For single crust galette/crostata:  In a home conventional oven, egg wash the crust before baking. Bake at 425°F for 10 minutes, then lower to 400°F for 25-30 minutes. Lower once more to 375°F for an additional 10-15 minutes or until golden-brown and delicious. Routinely check the crust for darkness and shield with foil, depending on your oven.

For double crust pie: In a home conventional oven, egg wash the crust before baking. Bake at 425F for 15minutes, lower to 400F for 25-30 minutes. Lower once more to 375F for the remainder time of 15-20minutes or until golden-brown and delicious. Routinely check the crust for darkness and shield with foil, depending on your oven.

Pro tip: Double the recipe if double crust/lattice work is desired. Be sure to blind bake the bottom crust only, following the above instructions for blind baking. A single crust can be used in a 10-inch pie dish or as an open face rustic galette/crostata.