Recipe for a Stable and Flaky Meat Pie Crust
After countless trials, I can finally present to you the best, fail-proof secrets to a stable yet flaky meat pie crust that will elevate any meat pie recipe
- Prep time
- 4 hr
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 175 g All-purpose flour
- 175 g bread flour
- 12 tbsp unsalted cold butter ((1 ½ sticks or ¾ cups or 170g))
- 1 tsp baking powder
- 1 tbsp sugar
- 15-20 tbsp ice cold water
Instructions
- 1
In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork or knife
- 2
Add ice cold water a tablespoon at a time, while mixing with a wooden spoon to bring the dough together. Be sure not to add too much water at once.
- 3
Bring the dough together on a floured surface.
- 4
Wrap or cover the dough and rest in the refrigerator for about 30 minutes.
- 5
On a floured surface, roll the dough in a rough rectangle in one direction
- 6
Set aside and allow to cool completely before filling into the pastry.
- 7
Fold the short end of the rectangular dough top third down to the center then the bottom third up and over that (think about folding it in thirds, like you would a letter)
- 8
Wrap the dough again and chill in the refrigerator for about 30 minutes
- 9
After 30 minutes, repeat step the prior folding step after rolling out the dough (short side facing you) into a rectangle and folding like a letter to create flaky pastry layers.
- 10
After the dough has rested for 30 minutes, cut the dough into 12 even pieces without disturbing the layers as much as possible.
- 11
Roll out each piece into rough circles and stuff with the filling.