Parchment paper Folding the dough over on itself until it holds together is easily done using a sheet of parchment. We prefer flat parchment paper. It keeps the warmth of your hands from melting the fats and prevents overworking, plus the folding action creates more layers in the dough. This allows the liquid in the dough to disperse thoroughly, so any dry parts get hydrated.
To blind bake , line the crust with parchment or foil, fill with weights — like dry beans or rice — and partially bake. Weights keep the sides from slumping and the center from puffing.
Remove parchment and weights to finish baking and browning. Grab our recipe for Perfect Flaky Pie Crust and follow these three simple steps for the best pie crust you'll ever make. Cut fats into the flour — as they melt, they leave pockets in the dough, resulting in a flaky crust. Reply Claire November 6, , am Great recipe! I would like to offer one small change though: replace one tablespoon cold water with an acid, like lemon juice.
A great pastry recipe should have a little acid to cut through the fats and sugars! This is to me the ultimate pie dough — tender, flaky, flavorful and virtually foolproof. It is my go-to pie dough from now on made it twice already. Kudos to Adam and Joanne! I needed a crust quickly and found your recipe. My life is changed! I cannot believe the crust is so tender and flakey and was so easy to make!
I also used your cherry pie recipe which is delightful. Thank you so much! Your site is now one of my favorites! This was awesome! So incredibly easy and the video was perfect for me who has had issues with the perfect crust! Thank you! Reply Epiphany October 19, , pm This is the second dough recipe I have ever tried. This one came out perfect! It is easy to make and makes a flaky, buttery crust that is amazing!
I used brown sugar instead of white sugar. I made apple hand pies and they are phenomenal. Reply Chelsey v October 17, , am Great video! Makes it very easy to follow. I have attempted so many times to make a decent pie crust for nearly 43 years of marriage! My mother could bake like a dream and I stil remember the time she made a pie crust that was melt in your mouth delicious.
This pie crust recipe is now my go-to! It even exceeds what my mother was able to achieve. I thought there was no way using the food processor would be able to result in a pie crust this scrumptious but I was wrong. A couple minutes to process was all it took. The resulting long flaky layers and the melt-in-your-mouth feel is wonderful! I took a small bite of the pre-baked crust and knew something different was going on with this recipe because of the silkiness of the raw crust.
Thank you for sharing the recipe with us all! Reply Esther Hart October 10, , pm I love this recipe. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment.
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Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine. All Rights Reserved. Sign Up Log In Follow. Whisk together the flour, salt, and baking powder. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream; the dough won't be cohesive.
Use a spatula or bowl scraper to turn the crumbly mixture out onto a floured work surface or piece of parchment. Bring everything together with a few quick kneads, and p at the dough into a rough log. Roll the log into an 8" x 10" rectangle. Don't worry about any uneven edges; precision isn't your goal here. Dust both sides of the dough with flour. Starting with a shorter end, fold it in three like a business letter.
Fold the dough like a business letter. That's it for the folds and turns; you're done. Wrap the dough in plastic or your favorite reusable wrap , and chill it for at least 30 minutes before using.
Meanwhile, get your filling ready. I'm making the raspberry-enhanced version of our Anytime Peach Pie. What about the dried apricots? They add both flavor and pleasing texture to the filling.
Here's what you need:. Mix everything together; the raspberries will thaw, coloring the filling bright red. If you've used frozen fruit and want to reduce the pie's baking time, take the optional step of heating the cold filling until it's warmed up a bit.
Do this in a saucepan set over a burner, or in the microwave. There's no need to bring the filling to a boil; you simply want to take the chill off. See those swirls of butter? They'll translate to extra layers of flakiness. You want it good and hot when the pie goes in, so the butter in the crust melts and produces steam quickly. Take your pastry out of the refrigerator. Cut it in half. Roll one piece of the crust the larger piece, if you haven't divided in half into a 13" circle, and lay it in a 9" pie pan.
Spoon the filling into the crust. Roll the remaining crust into a 9" circle, and lay it atop the filling. Bring the bottom crust up and over the top, and press the two together.
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