How to Make the Perfect Pie Crust From Four & Twenty Blackbirds

Bakers Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds pie shop in Brooklyn, share the secret to making a perfectly flaky pie crust.

Released on 7/2/2014

Credits

Starring: Melissa Elsen and Emily Elsen

Transcript

00:00
(cheerful music)
00:09
The higher the fat content of the butter,
00:11
the less water there is in it,
00:12
so you'll end up with a flakier, more tender crust.
00:16
For a single pie, a handheld pastry blender is excellent.
00:19
You've got the flour, the salt, the sugar, and the butter.
00:22
I'm just gonna get in and use this to break down the butter.
00:26
So we're going for a bit of a cornmeal consistency.
00:29
You get a little bit of a silkiness to the feel of it there.
00:32
You see there are some chunks still.
00:34
If it feels greasy at all, you've overdone it.
00:36
And now, this is really the part where feel comes in.
00:39
We're going to add the water a small amount at a time,
00:41
and bring it together by hand.
00:43
We do use a little bit of cider vinegar
00:45
in the ice water mixture.
00:47
We feel that it adds a little bit of tang
00:49
to the crust flavor, and also a little bit of tenderizing.
00:52
She's just using her fingertips here,
00:54
it's the safest part of your hand to use,
00:56
because your palms can be hot,
00:58
and you definitely don't wanna melt that butter.
01:00
This feels a bit light and silky in a way,
01:03
there is a softness to it.
01:04
You're pinching it together to make sure the moisture
01:06
incorporates in with the dryness of the flour.
01:09
And I will shape it into a disk, so that when it chills,
01:13
it's easier to roll out.
01:14
At this point in time you'll want to wrap it,
01:16
and chill it in the refrigerator for at least two hours,
01:18
or it can be frozen for up to a week or more.