The secret to a flaky crust is keeping the dough cold and rolling it between two sheets of plastic wrap. Do not roll the dough on a floured surface because that only incorporates more flour, pressing it into the butter and reducing the flakiness of the crust.
Recipe information
Yield
makes 1 9-inch pie shell
Ingredients
Preparation
Step 1
In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
Step 2
To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
Step 3
Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
