autumn essentials: super flaky pie/tart crust

How To Make autumn essentials: super flaky pie/tart crust

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 3
  Measure out the flour and place in the freezer, for at least 1 hour.
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  Step 4
  Cut the butter into 1/2-inch (1.3cm) cubes, and place in the refrigerator, for at least 1 hour.
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  Step 5
  Chef’s Tip: You need the finest milled pastry flour that you can get your hands on… the finer the better.
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  Step 6
  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.
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  Step 7
  After the hour is up, place some water in a bowl along with some ice cubes.
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  Step 8
  Add the flour and the salt to a food processor, fitted with an S-blade and give it a few 1-second pulses to combine the salt, and aerate the flour.
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  Step 9
  Distribute the butter into the flour
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  Step 10
  Pulse the mixture until the butter is about the size of small peas.
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  Step 11
  Place the contents of the food processor into a small bowl.
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  Step 12
  Add about 4 tablespoons of ice water and gently mix (using a fork) until the liquid begins to be absorbed into the flour.
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  Step 13
  Dump the flour out onto a clean surface, and separate the wet flour from the bits that are still a bit dry.
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  Step 14
  Add just a bit of water (not too much) to the dry bits until they begin to come together.
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  Step 15
  Bring all the flour back together, and knead the dough by using the heel of your hand to push the flour, and repeat several times.
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  Step 16
  Chef's Note: What you're doing by placing the heal of your hand into the dough and pushing the mixture is you are smearing the butter into the flour, and creating layers of flour and butter... that's what makes the crust so flakey.
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  Step 17
  Flatten the dough into a thick disk, tightly wrap in cling foil and place into the refrigerator overnight.
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  Step 18
  Chef’s Note: The dough may still look a bit dry, but don’t worry because after staying overnight in the fridge, the moisture will distribute through the flour quite nicely.
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  Step 19
  The next day, unwrap and place the dough on a lightly floured piece of parchment paper.
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  Step 20
  Place another piece of parchment paper on top.
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  Step 21
  Roll out to the desired size.
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  Step 22
  Place the dough over your rolling pin, and transfer to the pie plate.
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  Step 23
  Carefully shape it to the pie plate.
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  Step 24
  Cover and return to the refrigerator for 1 hour.
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  Step 25
  Place a rack in the bottom position, place a baking stone or baking sheet on the rack, and preheat the oven to 425f (220c).
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  Step 26
  Remove from the fridge, and use a fork to dock the bottom of the dough.
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  Step 27
  Chef’s Note: Docking is done to minimize the rising of the crust as it bakes.
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  Step 28
  Place a piece of parchment paper, or foil into the pie or tart pan, and fill with dried beans, or pie weights.
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  Step 29
  Place in the preheated oven for 22 to 25 minutes, or until the crust begins to lightly brown.
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  Step 30
  Chef's Note: The process of cooking a pie shell before adding the filling is called: Blind Baking.
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  Step 31
  Remove from the oven and remove the pie weights.
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  Step 32
  Reduce the oven temperature to 350f (175c).
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  Step 33
  Return the crust to the oven and allow it to cook until the dough dries, and becomes golden brown, about 3 minutes.
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  Step 34
  PLATE/PRESENT
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  Step 35
  The next step is up to you, make a sweet tart, or savory; even a quiche. It’s up to you. Enjoy.
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  Step 36
  Keep the faith, and keep cooking.
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  Step 37
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