Opt for all-purpose flour, which has the perfect protein content for a flaky crust.
Cold butter and ice water are essential. They prevent the butter from melting into the flour, maintaining pockets that create flakiness.
Mix the butter and flour with a pastry cutter or your hands to keep the butter chunks large and cold.
A small amount of vinegar helps tenderize the dough without affecting the flavor, ensuring a flakier crust.
Mix until the dough just comes together. Overworking can develop gluten, leading to a tough crust.
After forming the dough, let it chill in the fridge for at least an hour. This rest period relaxes the gluten and keeps the butter cold.
Roll the dough out gently on a floured surface, rotating it frequently to prevent sticking and maintain an even thickness.
Pre-bake the bottom crust slightly to avoid a soggy bottom, ensuring a crisp bite.
An egg wash on the top crust gives a beautiful golden color and added crispiness.
Start with a high temperature for the first 15 minutes, then lower it to finish baking. This method sets the crust quickly, locking in flakiness.