This technique I learned in pastry school that I’ve adapted over the years. It combines the classic method of making pie dough with an abbreviated lamination (rolling out the dough and performing a series of folds) to make it extra flaky. I’ve also found this method to be great for home bakers who have trouble working with dough.
The dough is worked significantly more, but this method produces a light, flaky result rather than making the dough tough. It also makes the dough smoother, which can make it easier to roll out, handle, and crimp.
Make the pie dough
Make your favorite all-butter pie dough, making sure the pieces of butter are no smaller than walnut halves—if necessary, err on the side of larger pieces rather than smaller, and chill the dough for at least 30 minutes.
Roll and fold the dough
On a lightly floured surface, roll out the chilled dough to about 1/4 inch / 6 mm thick. (The exact size and shape don’t matter here, just the thickness.) Fold the dough in half, then in half again, into quarters. Refrigerate the dough for 30 minutes, then repeat this folding process once more.
Chill the dough
Tuck the edges of the dough under to help form the dough into a rounded shape, then wrap it again and chill for at least 30 minutes before using.
If you made a larger batch of dough for multiple crusts, you can perform this technique with the full batch (then divide it as necessary) or with each individual portion.
Originally published November 18, 2021
