Flaky and Buttery Pie Crust | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Preheat the oven to 400°F/205°C.
2. Put the flour, salt, sugar (only for a sweet dough) and baking powder in a food processor and pulse briefly to mix.
3. Scatter the very cold butter over the flour and process for 7 to 10 seconds until coarsely mixed.
4. Beat the egg, add it and blend for a few more seconds until the mixture looks like wet sand. Do not overwork it.
5. Shape into a disk with minimal handling, wrap in plastic and chill for at least 30 to 45 minutes.
6. Take the dough out and let it rest for another 15 to 30 minutes so it warms slightly.
7. Flour the work surface generously and roll the dough into a circle about 12 inches wide, or about 1 ½ inches wider than the base of your removable-bottom pan.
8. Fill the pan with the dough, pressing gently on the sides. Leave the excess dough hanging over the edge for now, then cover and chill for about 30 more minutes.
9. Trim the excess dough from the edge. Cover the dough with parchment paper, weigh it down with dried beans or rice, and bake for about 25 minutes, or until the dough starts to turn light golden brown.
10. Remove the beans and paper, brush the dough with egg white, and bake 5 to 10 more minutes until the whole surface is dry and light golden brown.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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