Really Flaky Pie Crust
With blueberries comes the inspiration to bake pies! Here are some great pie crust techniques. The process is much easier than you think and comes together in minutes. Just commit to the fact that you will get flour everywhere, it’s worth it.
2.5 sticks of cold butter -cubed * If your house is very warm, throw the cubed butter in the freezer for a few minutes
3 cups of All Purpose Flour
2/3 cup water
Dedicate a work area that can get covered in flour.
Cube Butter. Add Flour to cubed butter. Using a rolling pin, begin rolling the butter and flour mixture creating thin sheets of butter.
Add water in shifts until just combined. I had to add an extra tablespoon or two to bring the dough together. The dough should be a shaggy and dry. The flour will continue to hydrate in the fridge. Press into a flattened circle shape and wrap in plastic or parchment paper. Refrigerate at least 3 hours and preferably overnight.
Pre-made dough can be frozen.
Always par-bake your crust!
Once the dough has chilled and you are ready to make a pie, roll out the dough. Use a fork to poke a bunch of holes in the bottom of the crust. Line the pie shell with parchment or tin foil. Fill with dried beans to weigh down the crust and prevent it from shrinking.
Bake at 350 degrees for 20 minutes or so until edges begin to brown. Remove pie weight and bake 5-10 minutes more. Allow to cool before adding your pie filling.
Par-baked crusts can also be frozen.