To me, what dough can be better than flaky pie dough? I am so delighted every time I bake with this recipe. This dough keeps really well in the freezer (up to three months) and the layers of crispiness really make a difference.

With pie as a North American/European staple—pastry and galettes are something I love learning to perfect and create new traditions for myself. A dough very different from rice cake, dumpling and hand-pulled noodles but just as rewarding to share. I use this for my galettes and am always showered with high praise.

Flaky Pie Dough

Makes two large or four small galettes. I use half and freeze the remaining for future pies.

Flaky Pie DoughFlaky Pie Dough

Ingredients

• 2 1/2 cup (350g)all-purpose flour (I use Anita’s organic flour when I want to feel fancy)

• 1/2 teaspoon kosher salt

• 1 cup (225g) cold unsalted butter, cut into 1/2 inch cubes

• 6–7 tablespoons (110g) ice-cold water

Instructions

• Sift the flour into a large mixing bowl. Add the diced butter. With clean hands (or a food processor if you own one), work the butter into the flour until the butter is the size of peas. Add 6 tablespoons of ice-cold water and continue mixing until the dough starts coming together. You may need more ice water depending on humidity. 

• Transfer the dough to a surface and shape it together without handling it too much. The mixture should be crumbly with pieces of butter still intact. We want to keep the butter cold and chunky without melting it with the heat of your hands. This will aid in a flaky crust.

• Using a bench scraper or large knife, cut the dough into two equal pieces. Wrap them in saran wrap and flatten them into round discs. Chill the dough for at least 30 minutes before using. I freeze half the dough at this point and use it for future baking sessions. Just thaw it out in the fridge before rolling.

• To roll the dough, lightly dust a work surface* with flour. Start rolling the dough from the center, rotating the dough with your other hand every time. Aiming for a circular, even shape. Make sure the surface and rolling pin are floured to avoid sticking. If the dough cracks or shapes unevenly, bring the dough back together, knead it a couple of times and start again. 

*A trick I use for galettes is to roll the dough on a piece of parchment paper and transfer it directly to a baking pan.