The Secret to Making the Perfect Pie Crust

The secret to a good flaky pie crust is getting little pieces of butter wrapped in flour so when the dough is rolled and baked, it melts out and it is what makes little air pockets which then creates the flaky bits in the crust. There are also other steps that you have to consider and tips that you need to know to make the most delicious and flaky pie crust every single time.

RELATED: Easy Flaky Butter Pie Crust Recipe

This video tutorial by Chicago Tribune on YouTube will show you what are the proper techniques to achieve the perfect pie crust as well as the steps that you have to avoid. Now, you can impress everyone every time you make a pie because of how good the crust tastes and how beautiful it looks fresh out of the oven.

Ingredients for the Perfect Pie Crust:

• 2¼ cups of all-purpose flour
• 2¼ tsp of kosher salt
• ½ tbsp of sugar
• 1⅛ (9 tbsp) sticks of unsalted butter
• 1 tbsp of vinegar
• ½ cup of cold water

How to Make the Perfect Pie Crust:

Step 1

First, make sure to cut the butter into little half-inch cubes, then put half in the fridge, and the other half in the freezer. Put the flour, salt, and sugar in a food processor, then add the refrigerated butter, and pulse them until the mixture is nicely combined and there are no larger chunks of butter left.

Step 2

Add the remaining half the butter straight out of the freezer, then continue to pulse until combined, and set the mixture aside. Prepare cold water with vinegar, then start with 5 tablespoons of the mixture, and add it to the flour (the acid of the vinegar will help keep gluten from developing).

Step 3

Pulse the mixture a couple of times, then check if the dough sticks together when squeezed, and transfer it to a floured surface. Start kneading the dough until smooth ball, then divide it into two, and place them in the fridge to rest for at least 20 minutes or overnight.

Step 4

Once ready, flatten the dough with your hand a little bit, then place it on a floured work surface, and pound it with a floured rolling pin. Start rolling the dough until about ⅛ inch thick, then trim off the excess, and place it in a greased and floured pie tin making sure it’s centered.

Step 5

Press the dough down the bottom and edges of the pie tin making sure to cover the entire tin nicely, then roll the edges under and crimp it as demonstrated in the video. Place the dough in the fridge or freezer to rest for at least 20 minutes before you start baking.

*All these images are credited to Chicago Tribune via YouTube. Give their channel a visit and subscribe for more! 

The Secret to Making the Perfect Pie Crust