Stella Parks' No-Stress, Super-Flaky PieCrust
"This is the flaky pie dough recipe that stands to make the biggest difference for a budding pie baker—because have you ever thought about what “till the mixture resembles coarse crumbs” means to a first-timer? Not much. This recipe proves an unexpected path that’s easier for us all to understand without prior knowledge or intuition. Recipe adapted from BraveTart: Iconic American Desserts by Stella Parks (W.W. Norton & Company, 2017)...."
INGREDIENTS
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1 3/4 cups plus 1 tablespoon (8 ounces/225g) all-purpose flour, preferably Gold Medal bleached flour, plus more for dusting
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1 tablespoon sugar
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1 1/4 teaspoons kosher salt, preferably Diamond Crystal
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8 ounces (225g/2 sticks) cold unsalted butter, cut into 1/2-inch (1.3cm) cubes
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1/2 cup (120ml) very cold water
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