Michelle Palazzo’s Flakiest Pie Crust

2 @ 9” pie bottoms
Recipe by
Michelle Palazzo

4.5 cups (630g) AP flour
2.5 tbsp (30g) Sugar
2.5 tsp (10g) Fine Sea Salt
2 cups (450g) 82% Unsalted Plugrà® European Style Butter, cold cut 1”x 1” squares
½ cup (4.5oz, 126g) Cold Water
Mix your sugar, fine sea salt, and AP flour together
Cut your butter into even cubes 1x1”. Keep as cold as possible
Using either a food processor or bowl scraper, chop the butter into your flour mixture so the butter breaks down to a small pebble size shape. Store in fridge for 10-15 minutes.
Place your butter and flour mixture into a large bowl. Slowly start mixing the water into the flour mixture. Using either your hands or a bowl scraper, gently fluff and chop the hydrated flour into the drier areas. Once the dough holds together in your palm the dough is fully hydrated.
Stacking Method: Once the dough is hydrated, push and compact your dough together so it resembles a square. Cut the dough down the middle and place one side of the pie dough on top of the other. Push down the dough and repeat this process two more times so in total you have stacked the dough three times. Divide the dough into two roughly 12oz portions. Form into a 1” tall round puck shape and store in the fridge to rest for 45 minutes-hour.
Once chilled, roll the dough out using flour into a 12” circle. Move the dough around between each roll so the dough does not stick. Chill the dough again, then shape it into the desired pie shape.
If crimping dough for a classic pie shape, place rolled dough into a pie dish, pushing the sides into the bottom of the pan. Take the excess dough on the edges and roll the dough into itself. Using your pointer finger in one hand and your thumb and pointer finger in the other push the dough together to produce a crimp. Once the pie is crimped, place it into the fridge to relax.
Set the oven to 350 degrees Fahrenheit. If you have a convection oven, set it on high.
Blind bake your pie using either baking weight, baking beans etc.
Bake for 30-40 minutes, just until the edges start to golden, and the pie dough doesn't rise up once weight is released.