Basic Flaky, Buttery Pie Crust Recipe

Jan 23, 2012 12:16 pm

A mini-crust that's perfect for handheld pies to-go

Jump on the savory handheld pie bandwagon, starting with a DIY crust.
Jump on the savory handheld pie bandwagon, starting with a DIY crust.
 

More formally known as pâte brisée, this workhorse basic pie crust is relatively easy to manage and bakes up wonderfully flaky. It is the ideal choice for homemade pop tarts, but pairs perfectly with almost any filling in Handheld Pies.

Servings: 12 to 16 pies

Ingredients

1 cup unsalted butter, cold
2 cups all- purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon kosher salt
1 cup Melted unsalted butter for serving, cold, cut into cubes
3 to 5 tablespoons, ice water
Directions: 

1. Cut the butter into 1/2-in/12-mm cubes, and freeze them while you measure and mix the dry ingredients.

2. To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse three or four times to mix. Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps. Add the ice water, 1 tbsp at a time, and pulse to mix, adding just enough water for the dough to come together.

To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt. Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture. Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter. Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand. Drizzle in 3 tbsp of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.

Alternatively, if using a pastry blender, whisk together the dry ingredients in a large bowl. Scatter the butter evenly over the flour mixture, and stir to coat with the flour mixture. Using a swift, downward motion, cut the butter into the dry ingredients, turning the bowl and then plunging the cutter into the mixture repeatedly. You may need to stop occasionally to slip chunks of butter from the blades back into the flour. Continue cutting until the mixture resembles wet sand. Drizzle in 3 tbsp of the water and use a fork or your fingers to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.

3. Turn the dough out onto a clean, floured work surface or sheet of parchment paper. Gather the dough together in a mound, then knead it a few times to smooth it out. Divide it in half, and gently pat and press each half into a rough rectangle, circle, or square about 1 in/2.5 cm thick. The shape you choose depends on what shape you will be rolling out the dough. If you don’t know how you will be using the dough at this point, opt for a circle. Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.

Level of Difficulty: 
Easy
Prep Time: 
20 minutes
Cooking Time: 
15 to 20 minutes
More about:
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.