The Flakiest Pie Dough

Ron NebreBasics, recipes, Tarts, Pies & PastriesLeave a Comment


If you need a versatile flaky pie dough, look no further. This recipe works well for both sweet and savoury options. Use it to make a tourtiere, or top a pot pie. Then use the same dough to make a sweet apple pie.

Ingredients

    450g / 1.5 cups Mirage Margarine, cold, cut into cubes
    250ml / 1 cup Ice Water
    440g / 3.5 cup All-Purpose flour
    pinch Salt

Directions

  1. In a large mixing bowl combine the flour and salt together.
  2. Into the bowl of flour and salt, add the Mirage Margarine cubes. Toss them to coat evenly in flour.
  3. With your finger tips or a pastry cutter, begin breaking the Mirage Margarine down into pea sized cubes.
  4. Once the Mirage Margarine is in small pieces pour in 3/4 of the water. Begin kneading the dough together with your hands, adding more water as needed. The dough should not be wet and you should still be able to see a small amount of dry flour.
  5. Turn the dough out onto a floured surface, divide it in two and press it into 2 disks about 3cm thick.
  6. Wrap each in plastic wrap and refrigerate for at least 1 hour, preferably overnight, before rolling.
    Roll this dough straight from the fridge to maintain its flaky quality.

Note

  • If you’re not going to use this dough within a day after mixing, transfer it to the freezer where it can store for 3 months.
  • If it becomes too hard to work with, place it back into the fridge and let it firm up.

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