Flaky Pie Crust from Publican Quality Bread

Michelle and the team at Publican Quality Bread used this recipe in their pie-making class. It's perfect for making a classic pie crust for either sweet or savory creations. 

Yield: One pie crust for a 9-inch pan

Ingredients

• 225g (1.5 cups) All-Purpose or other flour(s) with medium or lower protein content such as Janie's Mill Silky Smooth Pastry Flour, Einkorn, or Spelt.
• 170g (12 Tbsp) cold unsalted Butter, cubed
• 4g salt (3/4 tsp) Salt
• 75g (1/2 cup) Cold Water 
  

   

• large bowl
• rolling pin (if you don't have one, use a glass bottle instead)

Instructions

1. Combine cold butter, flour, and salt in a large bowl & gently stir to combine.
2. Pinch butter and flour mixture together between your fingers to create flat, flour covered pieces the size of a thumbnail.
3.  Add all of the cold water to the bowl with the butter and flour. Mix gently to evenly hydrate the flour.
4. If needed, sprinkle in a little more water and mix gently until a fistful of the loose mixture stays together when squeezed. 
5. Move the dough onto a lightly floured surface & press together into a solid mass.
6. Roll the dough out until it is about 1 inch thick. Cut the dough in half, stack one half on top of the other, and then re-roll to 1 inch thick. Repeat a total of 4 times.  (This stacking and rolling acts as a sort of lamination process.)
7. Shape the dough into a disk & rest 10 minutes before rolling out for your pie crust. Refrigerate for 10 minutes if the butter starts to melt.
8. R
9. Apply egg wash before baking  (optional)
   Combine flour, salt, and sugar (if using) in the large mixing bowl.
10. On a lightly floured surface, roll the pie crust into a circle at least one inch larger in diameter than your pie pan. 
    
11. Fit the crust into the pie pan, or make a freeform galette on a baking sheet. See Baker's Notes below for crust tips.
12. Fill the crust with seasonal ingredients, either sweet or savory. Apply egg wash before baking if you wish.
13. A good rule of thumb is to bake your pie/galette at 400°F for about 30 minutes until it is golden brown. But if you're following a specific recipe, use the baking time and temperature they suggest. 

Baker's Notes

• When rolling out your pie dough, turn it after each roll to prevent it from sticking to the surface of the counter
• It's better to under-hydrate than over-hydrate pie dough. This keeps it from sticking to the counter and also helps prevent a soggy bottom crust after baking.
• It's often best to cook your filling prior to putting it into the crust & baking.
  

Flavor variations:

• Pies and galettes are best when made with seasonal ingredients.
• Galettes are a perfect way to turn leftover vegetables into a beautiful and delicious treat. Get creative with herbs, spices, cheese, and whatever your refrigerator and pantry have to offer.