Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour and salt until thoroughly combined. This ensures even distribution of the salt.2.5 cups All-Purpose Flour, 1 teaspoon Salt
- Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. These larger pieces are crucial for creating those coveted flaky layers. Work quickly to prevent the butter from warming up too much.1 cup Unsalted Butter, very cold and cut into ½-inch cubes
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just starts to come together. You’re looking for a shaggy dough, not a wet or sticky one. You may not need all of the ½ cup of water, or you might need a tiny bit more.0.5 cup Ice Water
- Turn the dough out onto a lightly floured surface. Gently bring the dough together, pressing it into a cohesive ball. Do not knead the dough, as this will develop the gluten and result in a tough crust.
- Divide the dough in half. Shape each half into a flat disk, about 1 inch thick. This will make it easier to roll out later.
- Wrap each disk tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days. This chilling period is essential; it allows the gluten to relax and the fat to firm up, which are key for both tenderness and flakiness.
Notes
The chilled, unbaked dough disks can be stored in the refrigerator, tightly wrapped in plastic wrap, for up to 2 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before using. Baked crust can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days if filled with perishable ingredients. Reheating an empty baked crust can be done briefly in a 300°F (150°C) oven for a few minutes to restore crispness.
