Master the art of the perfect, no-fail flaky pie crust
In short: Forget the intimidation of scratch-made pastry. This video demonstrates a simple, food-processor method to create a classic, buttery shortcrust—also known as Pâte Brisée—that is remarkably easy to master.
The process relies on using chilled, cubed butter—ideally frozen—to create a texture resembling peas coated in flour. By pulsing the butter with 345g of all-purpose flour and adding ice water only until the dough begins to bind, you can achieve a reliable, flaky result.
Once the crumbly dough is brought together by hand and shaped into two disks, a minimum of one hour of refrigeration is required. This method yields two 9.5-inch deep-dish pie shells.
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Sources
- Summary by Intellect · source: How To Make Flaky All Butter Pie Pastry — The Tried and Tested Method
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