Super Flaky All-Butter Pie Crust

I've long been a fan of all-butter homemade pie crusts, but recently I stumbled upon a pretty unique technique for making an all-butter crust that results is the flakiest pie crust I've ever made.  The technique is from Stella Parks, the pastry chef, cookbook author, and blogger behind BraveTart.

Traditional pie crust recipes (like this one I shared a couple years ago) call for very cold butter and varying amounts of ice cold water depending on how dry or humid the atmosphere is.  Then, once the crust ingredients are combined, the dough is chilled well before rolling, which can be difficult for people who tend to be pastry challenged.  Also, you have to be careful to not incorporate too much additional flour during the rolling process, otherwise the crust gets really tough.

However, this technique uses butter pulled straight out of the fridge and a very specific amount of room temperature water (whoohoo for no guessing!).  The easy-to-handle crust is rolled with liberal amounts of extra flour as soon as the dough is formed (it's so easy!).  And the finished crust bakes up so incredibly flaky, I can hardly believe it.  Another bonus is that you don't need a pastry blender or food processor for this technique - all you need are your hands.  Let me show you how it's done.   

Start by gathering all the ingredients.  Ideally, the room you're working in should be around 73F (23C).  If your room is much warmer than that, you will need to occasionally place the butter and flour mixture in the fridge to chill for a couple of minutes to keep the butter from getting too soft.

In a large bowl, whisk the flour, sugar, and salt together.  For the most professional results, be sure to weigh your ingredients - it's the best way to ensure your crust will turn out exactly the way it should (this is my favorite scale - I use it every single day).

Add the cubed butter to the flour mixture and toss so all the cubes are completely coated.  If any cubes stick together, simple pry them apart.

One by one, use your finger tips to flatten each cube of butter into a flat disk and drop the disk back into the flour mixture, tossing with the flour so each disk is completely coated.  If the butter cubes start to get too soft, pop the whole bowl into the fridge for a couple of minutes.

Once all the cubes are flattened and you're sure they're all coated with the flour mixture, pour all the water into the bowl.

Grab a silicone spatula and start smooshing the butter disks, water, and flour together until all (or mostly all) of the flour is incorporated.

Now press all the buttery clumps together to form a ball of dough like this.

Remove the dough from the bowl and press it into a flat-ish disk on a liberally floured pastry cloth.  Yes, I use a pastry cloth - they're a little old fashioned, but wow are they fabulous... and to prove it, I'll share this little tidbit - just about every one of my pastry students has purchase their own after using mine, so there you go. If you don't have a pastry cloth, roll the dough on your kitchen counter (but trust me, a pastry cloth is way better).

Sprinkle more flour liberally over the top of the dough.

Use your favorite rolling pin to roll the dough into a large rectangle.  Use a pastry brush to brush the excess flour off the surface before moving on to the next step.

Starting on one of the long sides of the dough, fold over the edge to the center like you're closing one shutter over a window.  A bench scraper can be a very useful tool here, especially if you're not working on a pastry cloth.

Do the same with the other side and, again, brush away excess flour from the exposed dough.

Now take one folded side and flip it over the other, like closing a book.  Again, brush away excess flour...

Now take the long strip of dough that is 4 layers thick and fold it in half widthwise so the top edges line up with the bottom edges.  You should be left with 8 layers of folded dough.

Now cut the 8 layers of dough in half widthwise again - no need to dirty a knife, use your bench scraper.  Each of these halves will make a single pie crust.  

Roll the crust immediately and line your pie plate.  Chill for 2 full hours before filling and baking.  Leftover crust should be wrapped well and used within a few days or you can freeze it for up to a month.  Happy Baking!

Items used to make recipe:

(affiliate links)

• digital scale https://amzn.to/33ntx12

• pastry cloth https://amzn.to/2JpYySd

• pastry brush https://amzn.to/3JcVOH5

• bench scraper https://amzn.to/3sqN09R

• ball bearing rolling pin https://amzn.to/33cHQoY

• straight rolling pin https://amzn.to/3LhNhEF

• french rolling pin https://amzn.to/2Ng3jjO

• pyrex glass pie plate https://amzn.to/2uvKX7e

• deep dish pie plate https://amzn.to/3LlN57m

• ceramic pie plate https://amzn.to/3LuMbpo

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Super Flaky All-Butter Pie Crust

makes a double crust recipe (enough for two 9-inch pie shells)

Printable Recipe

Ingredients

• 8 ounces (1 2/3 cups; 225g) BLEACHED all purpose flour (it’s important to used bleached here)

• 1 ounce (2 tablespoon; 30g) granulated sugar (half for savory pies)

• 1/2 teaspoon (4g) fine table salt (or the same weight or twice the volume of kosher salt)

• 8 ounces (1/2 pound; 225g) cold unsalted butter, cut into 1/2-inch cubes

• 4 ounces (1/4 cup; 115g) cold tap water water

Directions

1. In a large bowl, whisk the flour, sugar, and salt together.

2. Add butter cubes and toss well so all the cubes are coated with the flour mixture.

3. Use your finger tips to flatten each cube of butter into a flat disk and drop the disk back into the flour mixture, tossing well to ensure each disk is completely coated (if the butter cubes start to get too soft, pop the whole bowl into the fridge for a couple of minutes).

4. Pour water over the butter/flour mixture; using a rubber or silicone spatula, smoosh the butter disks, water, and remaining flour together until all (or mostly all) of the flour is incorporated.

5. Remove the dough from the bowl and press it into a flat-ish disk on a liberally floured pastry cloth or work surface.

6. Roll the dough into a rectangular shape; folding each long end towards the center (like closing a pair of window shutters.

7. Fold the two folded sections of dough together lengthwise (like closing a book).

8. Fold the dough one more time, widthwise (so the top edges meet the bottom); cut in half widthwise to make 2 crusts.

9. Roll each portion of crust and place in pie plate; chill for 2 full hours before filling and baking. Leftover dough can be wrapped well in plastic and refrigerated for up to 3 days (or freeze for up to a month).

Note

• Just in case you're wondering, I usually bake my pies at 400F for 40-50 minutes

Recipe adapted from Stella Parks

Chocolate Raspberry Tarts

One of my favorite ways to feature fresh, juicy raspberries is to use them to top decadent individually-sized chocolate tarts.  Such an impressive presentation, but so very easy to pull off.  Let me show you how easy they are to make.

First, start with a batch of pate sucree (sweet dough) that's been chilling for about 30 minutes.  Press the pate sucree into mini tart pans (these are the ones I have).  I love individually sized desserts, and these are small enough to enjoy all by yourself, but they're not too small to share with someone special.

Now it's time to "bake them blind", which may sound really weird to someone not familiar with the technique, but basically it's partially baking the pie crust.  We do this by lining the tart crust with crumpled parchment paper (crumpling helps it easily fit the contours of the tart), then fill it with a variety of things that will 1) conduct heat, which will allow the crust to bake, and 2) keep the walls of the tart from slumping during the baking process.  

You can purchase metal or ceramic pie weights made specifically for the purpose of blind baking, but there are several substitutions you can use - dried beans, uncooked rice, or even granulated sugar.  Dried beans that have been used for this purpose can no longer be cooked for consumption, but they can be reused again and again so I let them cool completely, then store them in a jar in the pantry for next time.  Rice and sugar will toast slightly, but can be used for other recipes - they'll get slightly toasted in the oven, which imparts a lovely flavor.

See how the crumpled parchment is able to hug the contours of the tart?  Much easier than trying to do the same thing with a piece of flat parchment, believe me!

Fill with beans (or rice, sugar, pie weights, etc).  Chill well while the oven preheats.  Chilling the pate sucree before baking helps to keep it from shrinking during the baking process.

After 10-15 minutes, the sides of the tart will be set and you can remove the parchment and its contents.  You can see how the sides have lost their shine, but the bottom of the tarts need more time in the oven so return them for another 10 minutes or so.

You'll know they're done when they look dry and are firm to the touch.  Set aside to cool while you make the ganache filling.  

To make the ganache, heat cream until just before it begins to boil.

Pour over your chopped chocolate and let it sit, undisturbed, for a few minutes.  Then whisk together until smooth.

Pour the ganache into the baked tart shells.

Chill for at least 15 minutes before adding the raspberries so they don't sink into the chocolate. 

When you're ready to serve, sprinkle the berries with a little confectioner's sugar and remove the sides of the tart pan.

Place the tart on something elevated, yet small enough for the sides of the tart pan to fit over.  Here I'm using an egg cup.  Using gentle pressure, push the sides of the pan down.  

Enjoy!

Items used to make this recipe:

(affiliate links)

• mini tart pans with removable bottoms https://amzn.to/2L5fEWW

• pure vanilla extract (my favorite) https://amzn.to/2J5k9QD

• espresso powder (also my favorite) https://amzn.to/2snW7dh

• dutch-processed cocoa powder https://amzn.to/3ouTCD5

• heat-proof glass measure https://amzn.to/2LJt8Zs

• small whisk https://amzn.to/2xs4NnK

• half sheet pan https://amzn.to/3gDkY5m

• silpat liner https://amzn.to/3owonaQ

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Individual Chocolate Raspberry Tarts

makes 6 mini tarts (or one 9-inch tart)

Printable Recipe

Ingredients

Pate Sucree Crust:

• 8 tablespoons unsalted butter, room temperature

• 1/2 cup confectioners sugar, sifted

• 1 large egg yolk

• 3/4 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour

• 1/4 cup Dutch-process cocoa, sifted

Filling:

• 12 ounces semisweet chocolate, chopped

• 1 cup heavy cream

• 4 tablespoons unsalted butter

• 1 teaspoon espresso powder (optional)

• 1/4 teaspoon pure vanilla extract

• pinch of fine salt

Garnish:

• 3 pints fresh raspberries

• confectioners sugar

• mint sprigs

Directions

To Make Pate Sucree:

1. In the bowl of a stand mixer fitted with a BeaterBlade or flat paddle attachment, combine the ingredients until fully combined and no traces of dry ingredients remain.

2. Wrap will with plastic and chill for 30-60 minutes.

3. Divide dough equally between 6 individual tart pans with removable bottoms and press evenly across bottom and up sides; chill for at least 15 minutes (or up to several days if wrapped well with plastic).

4. Preheat oven to 325F and line chilled tart shells with parchment paper filled with beans, rice, sugar, or pie weights.

5. Place filled tart shells on silpat-lined sheet pan and bake for 10-15 minutes, or until the sides of the tarts are set; remove parchment and return empty shells to oven to continue baking for another 10 minutes or until the bottom crust is set.

6. Allow tart shells to cool until while you make the filling.

To Make the Filling:

1. Place chopped chocolate in a heat-safe bowl; set aside.

2. In a medium heavy-bottom saucepan, heat cream and butter until just before it reaches the boiling point (small bubbles will form around the edges).

3. Remove cream/butter mixture from the heat and pour over chocolate.

4. Let the chocolate and cream steep together for 2-3 minutes.

5. Add the espresso powder and pure vanilla extract; whisk gently until smooth and shiny.

6. Divide filling between tart shells, leaving 1/4-inch space at the top of each shell; chill for at least 15 minutes before adding berries.

To Serve:

1. Top with fresh raspberries and sprinkle with confectioners sugar.

2. Carefully remove sides of tart pan as shown above, and garnish with fresh mint.