Select high-quality flour, cold unsalted butter, ice-cold water, and a pinch of salt for the flakiest crust.
Chill your ingredients and equipment, including bowls and utensils, to maintain a cold environment crucial for flakiness.
Mix the dough just until it comes together. Overworking can develop gluten, resulting in a tough crust.
Achieve the ideal texture by incorporating the correct ratio of butter to flour, ensuring both tenderness and flakiness.
Incorporate a small amount of vinegar or vodka into the dough to inhibit gluten formation, keeping the crust tender.
Allow the dough to rest in the refrigerator for at least 30 minutes before rolling. This relaxes gluten and firms up the butter.
Roll the dough from the center outwards, rotating it frequently to maintain an even thickness and prevent sticking.
Ensure the rolled dough extends about 1 inch beyond the pie plate’s rim to accommodate shrinkage during baking.
Create vents or cutouts in the top crust to release steam during baking, preventing the filling from becoming soggy.
Brushing the crust with an egg wash (egg yolk mixed with water or milk) before baking promotes a golden-brown color and crisp texture.