Pie Dough {Flaky}

This is a recipe that we used in our first semester Baking and Pastry Class. It's pretty funny how much I used to hate making and "shaping" pie dough... but now that I've been taught how to do it, I love it! The book that I got this from mostly does measurements in metric, it's actually very easy. Having a scale also helps.

Pie Dough {Flaky}
Recipe from Advanced Bread and Pastry

109 grams pastry flour
5 grams sugar
2 grams salt
76 grams cold butter, cubed
3-5 tablespoons ice water

  • Combine the flour, sugar, salt and butter. Mix with your fingertips, making sure the butter stays about the size of hazelnuts.
  • Add 3-5 tablespoons of water and mix in with a bowl scraper. The dough should be easy to combine once the right amount of water is added.
  • Shape into a round ball and flatten and refrigerate for at least 4 hours before using.
  • Once ready to use, take out of the refrigerator and start rolling out, making quarter turns with every roll. Use flour to reduce sticking to the rolling surface.
  • Roll out to about 9-10 inches.
  • Bake according to the specific recipe being used.



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