No Roll Flaky Dough – Pie Crust

No Roll Flaky Dough
Origin: The Modern Baker by Nick Malgieri
Yield: makes dough for the crust of a 10 or 11-inch tart
Preparation Time: 10 minutes

● 1 1/2 cups all-purpose flour
● 1 tsp salt
● 1 tsp baking powder
● 10 tbsp cold unsalted butter, cut into 8 to 10 pieces
● 2 tbsp cold water

Combine the flour, salt, and baking powder in the bowl of food processor fitted with the metal blade. Add the butter and pulse until the ingredients are coming together but some small pieces of butter remain visible, 8 to 10 pulses. (If you don’t have a food processor, or happen to live in Malawi… you can mix the dry ingredients together and then cut the butter in…this will take some effort, but will produce the same result.)

Add the water and pulse a couple of times. At this point the dough will look like separate clumps of dough, somewhat like a crumb topping. Invert the processor bowl over a tart pan to turn out the dough. Carefully remove the blade and transfer any dough to the pan.
Use a fork (I used my hands – it seemed easier) to distribute the dough in the pan. Make an even layer of the crumbly mixture, then go back and push some away from the center outward 1/2 inch around the inside of the pan about twice as tall to cover the side of the pan.
Using the floured fingertips, being to press gently on the crumbly mixture so it adheres together as a coherent dough. Carefully press the dough against the side of the pan. Make sure the dough on the side of the pan is even in thickness- if it is thinner at the top where the heat is strongest, the edges will burn while it’s baking.

Use a pairing knife to trim the top so that it is even…this will help it look nice, too.


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