Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour and salt. This simple step combines the dry ingredients and ensures even seasoning throughout the pastry.
- Add the cold, cubed unsalted butter to the flour mixture. Toss it gently to coat the butter with flour.
- Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You should have some larger pieces of butter remaining, which helps in creating flaky layers.
- Gradually add the ice water, stirring with a fork until the dough begins to come together. Be careful not to add all the water at once; you may not need it all!
- Turn the dough out onto a floured surface and shape it into a rectangle. This process helps to create layers in your pastry.
- Roll out the dough, then fold it into thirds like a letter. This technique, known as lamination, is crucial for flaky pastry.
- Turn the dough 90 degrees and repeat the rolling and folding process five more times. This step builds the layers necessary for a light, airy texture.
- Wrap the dough in plastic wrap and refrigerate for at least one hour. This resting period allows the gluten to relax and the butter to chill.
- On a lightly floured surface, roll out the dough as needed to fit your pie dish. Make sure it's evenly rolled for consistent baking.
- Prick the bottom of the dough with a fork and refrigerate for at least thirty minutes. This prevents the pastry from puffing up excessively during baking.
- Bake in a preheated oven at 400°F for twenty to twenty-five minutes or until the pastry is golden brown. The perfect baking time leads to a beautifully flaky crust!
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.