It took me 2 years to finally get this right.
In 2021, I started getting fascinated by all things pie—thanks to the many YouTube tutorials by pie kween, Erin McDowell.
Her recipes allowed me to bake up the most delicious Double Chocolate Pudding Pie, but while the filling was absolutely perfect, the crust always (quite literally) fell flat. I didn’t know what I was doing wrong… Maybe it was my butter? Our hot and humid climate? Or just me? (Spoiler alert: It was me.)
I tried the fancy butter, attempted the same recipe in cooler climate, and I still ended up with the same results: flat pie crust that falls apart, more like a short tart shell than the buttery flaky crust it should be.
It turns out, the secret to extra flaky pie crust lies all in the method. Ready?
Switching to the faux lamination method has given me fool-proof, flaky pie crusts each and every time. I now make and store pie dough before I even think of the filling. I promise you can do it, too!
Try this out and let me know how it goes in the comments below. Also check out our Flaky Pie Crust playlist on TikTok for in-depth tutorials!
INGREDIENTS
- 300g all-purpose flour
- 15g granulated sugar
- 4g salt
- Dash cinnamon powder, optional
- 225g cold unsalted butter, cut into half-inch cubes*
- 80-140g ice cold water**
- Extra flour for dusting
*For a typical 225g block of butter, divide into 16 pieces. European brands work best.
**The exact amount will depend on the texture of your dough. I usually keep one cup (240g) of ice water on hand, and end up using just half.
METHOD
- MIX. In a large bowl, whisk flour, sugar, salt, and cinnamon. Add very cold (but not frozen) cubes of unsalted butter. Lightly toss by hand to coat them in flour.
- SQUISH. One by one, squish the cold butter cubes in between your fingers. Repeat until you have flat, flour-coated butter pieces about the size of your thumb, breaking the extra large pieces if necessary.
- HYDRATE. Create a well in the flour mixture. Add 8-10 tablespoons of ice cold water then lightly toss with a large spatula until well-distributed. The goal is to hydrate the flour without kneading or adding much friction. Continue adding water, 2-4 tbsps. at a time, just until you can form large clumps of dough without it falling apart.
- CLUMP. Once it comes together as a rough clump, place onto your work surface. For dry crumbs left in the bowl, use ever-so-slightly dampened hands to clump together.
- DIVIDE. Gather the rough dough together on your work surface. Divide into 2, and cover individually in cling wrap. Shape into disks.
- CHILL 1 HOUR. Refrigerate (do not freeze) dough for at least 1 hour to hydrate and firm up.
- 1ST QUARTER FOLD. Unwrap and place 1 disk of dough on a lightly floured work surface. Roll to a large circle about 1⁄8-inch thick and extra flour to prevent sticking. Fold dough in half, then in half again to form 4 layers. Wrap in cling wrap, and repeat for the 2nd disk.
- CHILL 30 MINUTES. Refrigerate (do not freeze) dough for at least 30 mins.
- 2ND QUARTER FOLD. Roll again and repeat folds for both disks.
- CHILL OR STORE. Refrigerate both disks for at least 1 hour before use. The dough can be kept in the fridge for 2 days, or in the freezer for up to 2 months.
Ready to bake your pie crust? Refer to your chosen pie recipe, or head to PART 2!
TIPS
Butter matters.
The reason many pie crusts end up flat and not flaky is because much of the butter melts into the dough before it even gets to the oven. Use the best butter available to you, ideally a European butter with at least 82% butterfat. They have a higher melting point, making it ideal for flaky pastries.
Pies, like humans, need rest!
You may be tempted to shorten or (God forbid) skip the resting times, but please don’t. Resting helps with further hydration of the flour (which is why dry clumps in the initial mix is okay), and the firming up of the butter. For easier lamination and a truly flaky crust, always work with cold, firm dough. Whenever the dough gets too soft during rolling or lamination, cover and chill for 15-30 minutes before continuing.
Keep it moving.
Lightly dust flour on your work surface and on any large patches of exposed butter on the dough. Frequently move the dough around or flip it over to prevent sticking. Note: too much flour can also make the crust tough, so brush off any excess!
Adapt this recipe to your pie of choice!
Some pies are baked with the filling straight away, while others require a par- or blind-bake. Refer to your chosen pie recipe for the next steps! If you need tips on par-baking or blind-baking, head to PART 2.
Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!
