Sweets

Flaky Pie Crust

Pamela Thibodeaux

by Pamela Thibodeaux

Barton Springs Mill, Deaux Baker

Barton Springs Mill
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This flaky pie crust using stone-milled flour is a reliable go-to that is perfect for making pies in every season.

DietaryGluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
YieldOne crust for a 10” pie crust (or a galette/crostata)
Serves8 (slices, once baked)
TimeActive 30m · Inactive 45m · Total 1h 15m

Ingredients

157 g Butter, UnsaltedCold, Diced
3 g Sea SaltFine
190 g Flour (All-Purpose)Stone-Milled

Sourcing Tips

I highly recommend sourcing Stone-Milled All-Purpose Flour from Barton Springs Mill. Stone-milled flours like Barton Springs Mill’s Standard All-Purpose are alive — freshly ground, nutrient-rich, and full of natural oils and bran that absorb more moisture than the shelf-stable “dead” flours found in most grocery stores. That means this recipe is intentionally formulated with a slightly higher water ratio than conventional pie crusts. The additional hydration helps the dough come together without overworking it and allows the flour to fully absorb the liquid for optimal flakiness. If you’re using flour that’s older or highly refined, you may need to reduce the water slightly (start with 85–90 g) to achieve the same supple, cohesive dough. The goal is a dough that holds together when pressed but doesn’t feel sticky — it should look marbled with visible butter flakes.

Instructions

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PREPARE INGREDIENTS: Dice the cold butter into small cubes and return to the refrigerator while preparing the water. Stir the salt into the ice water until dissolved, then place in the freezer to keep cold.
MIX DOUGH: In a large mixing bowl, measure the flour. Add the butter to the flour and break apart the pieces, ensuring all are coated. Pour the mixture onto a work surface. Using a bench knife, cut the butter into smaller pieces until all the butter pieces are about the size of a nickel. Roll over the mixture with a rolling pin to flatten the butter pieces into visible flakes within the flour. Scrape any bits that stick to the pin back into the mixture and continue until the butter is evenly “rolled in.” You should see large flakes of butter.
BRING DOUGH TOGETHER: Using the bench knife, return the mixture to the bowl. Add the ice water gradually, stirring until it is completely incorporated. Bring the dough together with your hands until it forms a shaggy mass. Turn out onto the work surface and press the dough together with an inward motion until it forms a cohesive ball. Be sure to not “knead” the dough as you are simply trying to bring the mass together. Once the dough holds its shape, gently flatten into a disk with the rolling pin, forming a disk.
CHILL: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour before using, or overnight. The dough can also be frozen for up to 2 months; thaw overnight in the refrigerator before rolling.
ROLL & FORM: Remove the chilled dough from the fridge and let it rest for 5–10 minutes to soften slightly. Lightly flour your work surface and rolling pin. Roll the dough outward from the center, rotating a quarter-turn every few passes, until it’s about ⅛” thick and 2” larger than your pie dish. Use the rolling pin to gently lift and transfer the dough into the pan. Ease it into the corners without stretching, then trim the overhang to about 1” beyond the rim. Fold the edges under and crimp as desired. Chill the shaped crust for 15–30 minutes before baking or filling to prevent shrinkage.
FILL AND BAKE: If you’re making a single-crust, non-fruit pie (such as pecan or pumpkin), your crust is now ready to fill and bake according to your recipe’s instructions.
FOR FRUIT-FILLED OR CUSTARD PIES: Blind baking is recommended to prevent a soggy bottom. Line the chilled or frozen crust with parchment paper and fill ¾ full with pie weights or dried beans. Bake at 425 °F for 15 minutes. Remove the weights and parchment, then let cool before filling. After filling, bake at 400 °F for 25–30 minutes, or as directed for your pie recipe.
FOR DOUBLE-CRUST PIES: Double the recipe if double crust/lattice work is desired. After blind-baking the bottom crust (if your filling requires it) and adding your filling, lay the top crust (or lattice strips) over the pie. Seal the edges by pressing or crimping to join the top and bottom crusts. Brush the top crust with egg wash. Bake at 425 °F for 15 minutes, then reduce to 400 °F for 25–30 minutes, and finally to 375 °F for 15–20 minutes, or until golden brown. Routinely check the crust for darkness and shield with foil, depending on your oven.
FOR A LATTICE TOP: Cut the second dough disk into long, even strips (about ½–¾” wide). Lay half the strips parallel across the filled pie, then weave the remaining strips in a simple over-under pattern. Trim and crimp the edges before baking.
FOR GALETTES & CROSTATAS: You don’t need a pie pan at all! During the 'Roll & Form' step, don't transfer the crust to a pan. Instead, use the rolling pin to gently lift and transfer the dough into the sheet tray. Add your filling in the center, fold the edges over, and egg wash the crust. Bake at 425 °F for 10 minutes, then lower to 400 °F for 25-30 minutes. Lower once more to 375 °F for an additional 10-15 minutes or until golden-brown and delicious. Routinely check the crust for darkness and shield with foil, depending on your oven.
Finished cooking?

Serving & Keeping

Make ahead: Dough can be made up to 2 days in advance and kept refrigerated.
Keeps: Refrigerate for up to 2 days or freeze for up to 2 months (thaw overnight before rolling).