Autumn Essentials: Super Flaky Pie/Tart Crust
Andy Anderson !
I will go as far to say that if your crust is soggy, or hard… who cares what’s in the filling… not me.
This is a flaky crust that will melt in your mouth, and enhance any pie or tart you choose to grace it with. And with the Autumn season upon us, this will make an excellent crust for that homemade pumpkin pie, you've been planning to bake.
So, you ready… Let’s get into the kitchen.
1 1/3 cfinely-milled pastry flour, about 6 ounces
1 tspsalt, kosher variety, finely ground
8 Tbspsweet butter, unsalted
5-6 Tbspfiltered water, ice cold
How to Make Autumn Essentials: Super Flaky Pie/Tart Crust
- Chef’s Tip: For this recipe to work, you will need European butter, not European “style” butter. My butter of choice is: Kerrygold, pure Irish butter. The reason we’re using European butter is because of the higher fat content. European “style” butter is not the same, so if you see “European style” on the label, don’t buy it.