Pie dough can be a tricky thing. Everyone seems to have their own fool proof recipe for the perfect pie crust. You need a pie crust that is flaky and crisp… nothing is worse than a mealy soggy pie dough … can you say, “ew”?
My pie dough is yummy, crisp and flaky! One of the keys to great pie dough is to keep the dough cold! You need the butter that is in the dough to be cold, because when baked in the oven the butter will POOF! And create flaky and crisp pockets. So remember when making this dough, if it becomes a little too warm at any stage, just stick it in the refrigerator for a bit to let it firm up again.
- 1 cup of cake flour
- 1 cup of all purpose flour
- 3 eggs
- 2 sticks of cold butter (cut in small cubes)
- ¼ cup of heavy cream
- ¼ cup of ice water
- Pinch of salt
Whisk both flours and salt together. Beat the eggs in a separate bowl, cut the butter, and combine the cream and water in a measuring cup. Add the butter and the eggs to the flour and mix with your hands or a spoon.
You may not use all the cream/water, you just want to use enough to make sure the dough is moist. I ended up using all of it and mixed it together with my hands.
Dust plastic wrap with flour, wrap the dough and set in the refrigerator for about 30 minutes.
After 30 minutes, take the dough out to start rolling it in between 2 pieces of plastic wrap. Once it is about ½ an inch thick, fold the dough in thirds. Roll the dough again until it is ½ inch thick and fold again. Repeat this 3 or 4 times. By doing this, you are rolling the butter thin and creating layers of cold thin butter, which will make a flaky layered crust.
For a final time, roll the dough to about ½ inch thick, or thinner if you like. Place in a greased 9 inch pie dish and place in the refrigerator until needed for a pie!
EASY ∙ AS ∙ PIE