Perfect Pie Crust

I have baked many pies before settling on one pie crust, but when I found this method over a year ago, I never looked back. The combination of using a food processor, frozen butter, and a technique called "fraisage," has left me with the flakiest, yummiest pie crust to date. With eager helpers in my kitchen I have had to let go my desire for perfect aestheticly pleasing pie's and make room for happy hearts and dirty floors. BUT, my standard for taste and flakiness has never been compromised. The more I keep practicing this method, the better result I get. This summer may you enjoy fresh picked fruit and homemade pies as much as we do! 

Perfect Pie Crust

2 1/4 c. flour

3/4 tsp. salt

2 tsp. natural cane sugar

15 tbsp. very cold butter*

10-12 tbsp. ice water

*I stick my butter in the freezer about 45-60 minutes before I want to make the pie crust. 

Method: In a food processor combine flour, salt and sugar. Pulse a few times to combine. Chop your cold butter into cubes and sprinkle on top of the dry ingredients. Pulse 5-7 times, until the dough turns into a pebble like consistency. 1 tablespoon at a time pour in the ice water, pulsing one quick time in between each spoonful. After 10 tablespoons, try pinching the dough in between your fingers to see if it comes together. It is seems too dry add another a little more water, otherwise pour out dough, (that will look like pebbles or sand at this point, on to your large work surface. Divide into two equal parts as best as you can, it doesn't need to be perfect. Next, you are going to use a technique called, "fraisage," watch youtube video here. Note that in this video the dough does not start out the same consistency as this recipe, but the technique is still the same. Use the palm of your hand to glide or smear all the dough crumbles into the surface, until they come together. Once you have repeated this process with all of your dough, form into two disks and place in the refrigerator for 1-2 hours.  

From there you roll out your dough on a lightly floured surface, as you would any other pie crust. I bake my pie at 400 for 55-60 minutes. I usually brush with whole milk and sprinkle with turbinado sugar. Let cool completely before slicing.