In a small bowl, whisk together the flour, sugar, and salt. This ensures everything is evenly distributed.
Using a fork, gently cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs or wet sand. The flakes of butter are what create those delightful flaky layers in the crust.
Add water and mix with a fork or your hands until the dough just comes together. Avoid overworking the dough, which can make it tough.
Turn the dough out onto a piece of plastic wrap, flatten it into a disc, and wrap it completely. Resting the dough in the refrigerator for 20 minutes allows the gluten to relax and the butter to firm up, leading to a flakier crust.
While the dough chills, preheat your oven to 400°F (200°C). This ensures the oven is nice and hot when the crust goes in to bake.
Unwrap the chilled dough and place it between two sheets of parchment paper. This prevents sticking and makes rolling out easier. Use a rolling pin to roll the dough into a 6-inch circle, aiming for an even thickness of about ⅛-inch.
Galette or Pie? Take Your Pick!
If making a galette: For a rustic galette, simply remove the top sheet of parchment paper and transfer the dough (still on the bottom parchment) directly onto a baking sheet. This creates a ready-made base for your free-form galette.
If making a mini pie: If you're going for a classic mini pie, carefully lift the dough (still between the parchment paper) and transfer it to a mini pie pan or a small baking dish. This will help the crust hold its shape during baking.
Now that your mini pie crust is ready, follow the baking instructions for your chosen pie or galette recipe. Get ready to enjoy a delicious homemade treat!
Notes
Expert Tips
Prepare in Advance: You can save time by making the dough ahead of your baking session. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Convenience at its finest!
Chill with Cold Butter: To achieve that coveted flaky texture, always use cold butter when making your pie crust. It's a game-changer.
Prioritize Chilling: Don't rush the chilling process. Let the dough chill before rolling it out. Cold dough is not only easier to work with but also results in a tender, delicate crust.