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Butter Flaky Pie Crust
November 25, 2008

Ok I love this recipe and as I was reading the reviews I noticed alot of people were having problems with the water and salt and coldness. Well as a professional Pastry chef I can tell you that when dealing with flour you can never put an exact amount of water because the moisture content of your flour is different than mine I live in the desert so it's going to take more water for my flour than someone who lives in Seattle. As for the salt all baking recipes are intended to use unsalted butter if all you have is salted then remove the salt from the recipe. And the coldness Freeze everything for 5 minutes before starting the process. Work quickly and also before I add the water I throw the flour butter mix back in the freezer for a few more minutes. Another tip before you get ready to roll out your dough, fill a few ziploc bags with ice and put on your counter where you will be rolling leave for about 10 minutes. Then roll your way to buttery flakiness. :)

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