March 11, 2010: Karen's Flaky Pie Crust

A flaky pie crust can be tricky to accomplish. The proportion and temperature of your ingredients are crucial to a flaky texture. Is is also important not to handle the dough more than is necessary. Yet, it is the sense of touch that informs you whether you need to perform any recalibration. In the end, when you achieve mastery in the art of pastry dough, you will receive accolades from all who have sampled your pie or, perhaps, your quiche.

By the way, there is a fascinating chapter about searching for the penultimate pie crust recipe in "The Man Who Ate Everything" by Jeffery Steingarten, the award-winning food editor for Vogue magazine. If I remember correctly, the one that came out on top didn't adhere the precautions I mentioned above. It just goes to show...

KAREN'S FLAKY PIE CRUST
For a double-crust pie


2 cups flour
1 cup butter, chilled and cut up into small chunks*
1/2 to 1 t sea salt
3 T ice water, or more if needed*

Place the flour, the butter and salt in the bowl of your food processor. Pulse until the ingredients from a coarse mixture. Add 2 tablespoons of the ice water, adding more water if necessary, and pulse just until the dough holds together. DO NOT over-process and DO NOT add too much water! You don't want a sticky dough. Turn the dough out onto a floured surface and gently press it together to form a ball. Cut the ball in half with a pastry cutter. Gently form each half into a disc, wrap in plastic paper and place in the refrigerator for at least one hour.

*I usually cut the butter like this: with a long, sharp knife, cut the stick of butter lengthwise into quarters. Then, cut that crosswise into quarters.

*I place a measuring cup with about a half cup of water and an ice cube or two into the freezer shortly before I start my pastry.

*You can make a pie crust the old-fashioned way if you don't have a food processor. Put in the flour, butter and salt in a large mixing bowl. Cut the butter into the flour with a pastry blender, or with 2 dinner knives, until it resembles coarse meal. Then, gradually sprinkle the ice water over the flour/butter mixture and gently toss and stir with a dinner fork just until the pieces start to hold together. Proceed as above.

*Replace a few tablespoons of butter with chilled lard or Crisco for a lighter crust.