Buttery Flaky Pie Crust Full Length

Описание: 🥧 How I Make the Buttery, Flaky Pie Crust That Changed My Baking

This buttery, flaky pie crust recipe by Stella Parks (Bravetart) on Serious Eats completely changed how I think about pie-making. It’s the recipe that built my confidence years ago — every time, it delivers perfectly crisp layers and rich, buttery flavor.

In this video, I’m just sharing how I make and execute her recipe — my own rhythm, workflow, and a few small tricks that helped it finally “click.”

✨ Please go read Stella’s full recipe and detailed instructions on Serious Eats — she’s the true genius behind it! I’m simply walking through it here for anyone who might learn better by seeing it done, or who wants another home cook’s perspective.
https://www.seriouseats.com/old-fashioned-...

Ingredients

2 sticks (225 g) unsalted butter, cut into tablespoons and kept cold

1 ⅔ cups (225 g) all-purpose flour

1 tbsp (15 g) granulated sugar

Pinch of salt

½ cup (115 g) ice-cold water

Instructions

Prep the butter.
Cut the butter into ½-inch thick pieces and return to the refrigerator to chill while you prepare everything else.

Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter pieces and toss until each piece is well coated.

Flatten the butter.
Use your fingers to lightly pinch each butter piece — you want to flatten them a bit but still keep them chunky. Those visible butter bits are what create flaky layers later.

Add the water.
Evenly drizzle in the ice-cold water and mix gently with a fork, dough whisk, or your fingers until a loose, shaggy dough starts to form. There should still be some dry flour visible.

Bring it together.
Switch to a flexible bench scraper to fold and press the dough together — this helps you combine everything without overmixing or melting the butter. Stop as soon as it holds together.

Rest the dough.
Wrap the dough tightly in plastic wrap and press into a large disc. Refrigerate for about 20 minutes (or until the dough is around 65–70°F / 18–21°C).
Tip: You can also rest it overnight at this stage if you’re prepping ahead.

Laminate.
On a well-floured surface, roll the dough into roughly a 10x15-inch rectangle (no need to be exact). Fold the dough in thirds or fourths lengthwise, then fold in the ends to form a compact square or rectangle.
(And really — go read Stella Parks’ original for her beautifully detailed lamination steps!)

Chill again.
Wrap the dough and refrigerate until the butter is cold and firm again.
*I like to make extra and freeze my dough at this stage — it thaws beautifully when I’m ready to use it.

Roll & shape.
When ready, roll the dough out on a lightly floured surface into a 14-inch circle or square, about ⅛ inch thick.
Transfer to your pie plate, letting the dough hang over the rim by about 1¼ to 1½ inches. Trim, crimp as desired, and refrigerate for at least 2 hours before assembling your pie.