Rough Puff Pastry Pie Crust

Yield
6
Cooking Time
1 hour and 15 minutes

Ingredients

  • 2 1/2 C all purpose flour plus extra for rolling
  • 1 C unsalted butter very cold cut into half inch cubes
  • 1 tsp salt
  • 1 tsp sugar
  • 8 Tbsp ice water

Instructions

  1. If you don't have a food processor, freeze your stick of butter ahead of time and use a cheese grater to grate the butter into your dry ingredients. Otherwise, combine dry ingredients except butter into a food processor and pulse a couple times. Add half the butter and pulse, then add the rest and pulse til your largest clumps are the size of big peas.
  2. Add in the water (not ice) a little at a time til the dough just starts to come together. Check if it's ready by pinching some of the crumbles. If it holds together it's ready.
  3. Dump the mixture into two mounds on a clean, dry surface for rolling. Use your hands to form them into disks, doing as little kneading as possible. Over-kneading can turn a flaky crust into a doughy blob. If you've done everything right, you should see small chunks of butter speckling your crust.
  4. For the best dough, refrigerate these dough balls for 1 - 48 hours wrapped in plastic wrap. Remove from fridge and let soften on the counter for 5 minutes. Roll out on a sheet of wax paper with flour sprinkled on top. When it reaches about 1/8 inch, its the right thickness for crust.
  5. Repeat for second crust.
  6. Use the wax paper to transfer the crust onto your pie plate and slide it off the wax, onto the plate.