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    Home / Pies, Tarts, and Galettes / pie / Flaky Pie Crust

    Flakiest, All-Butter Pie Dough

    Published Nov 20, 2012

    Jump to Recipe Print Recipe
    almond tart
    Rustic Citrus Almond Tart

    When I got to pastry school, I expected to be handed a binder of "the best" recipes in existence. Finally I would be able to bake definitively fudgy brownies, the softest, chewiest chocolate chip cookies, and pie dough that flaked effortlessly.

    eggplant tart
    Roasted Eggplant Tomato Tart

    Unfortunately, my teacher, Claire had other ideas.

    buttermilk pie
    Meyer Lemon Buttermilk Pie

    "I'm not giving you my recipes!" she said, after I found out that the croissant recipe she'd given us wasn't her favorite. Instead, the recipes we received from Claire's pastry schooling several years earlier resulted in genoise that was flat as a pancake, ice cream that was overly eggy, and croissants that were hard.

    huckleberry pie
    Apple Huckleberry Pie

    When I specifically asked Claire for her insanely good pie dough recipe, which, she intimated, contained a secret ingredient that was not vinegar, she said solemnly, "No. Pie dough is sacred." She then added, "Some things, you have to work for."

    pecan pie
    Maple Bourbon Pecan Pie

    But over the years, with inspiration from many different sources, I've learned to make beautifully flaky pie dough. It isn't exactly effortless, but after a few tries you'll be fraisage-ing and rolling out layers of dough like a pro. These few extra steps, detailed below, are well worth the lovely layers.

    cranberry crumble pie
    Cranberry Apple Crumble Pie

    The science behind pie dough is this: sheets of butter layer with sheets of water and flour. When the the dough hits the oven, the butter releases steam, which elevates the layer of dough above it. The more defined layers you have, the more flaky, puffy and layered your dough is.

    galettes
    Persimmon Galettes

    The key to getting these layers involves leaving big chunks of cold butter in the dough that can become sheets, and creating multiple, stacked layers of these butter sheets. Additionally, keeping the dough tender ensures a finished product that will flake delicately at the touch of a fork.

    tomato tart
    Zucchini Tomato Tart
    custard tart
    Apple Custard Tart

    Ways to keep the dough tender are:

    1) Keep the dough on the dry side, since water activates the glutens which toughen the dough.

    2) Don't overwork the dough, as this not only develops the glutens, it also makes the butter chunks disappear into the dough, resulting in fewer and less-well-defined layers.

    3) Add something acidic to the dough to help tenderize the glutens, such as sugar, lemon juice, vinegar, sourdough starter (recipe here) or cultured dairy. Buttermilk seems to give me the best dough, but sour cream or plain yogurt will work, too. (And Heidi Swanson uses beer for her liquid.)

    pumpkin pie
    Creamiest Pumpkin Pie

    I like to use some whole grain flour in my dough for depth of flavor, usually spelt as it is low in gluten and full of healthy fiber and vitamins. I primarily like the flavor, but it also makes me feel a little less guilty about eating all that butter. However, using all white flour will create an even lighter and puffier dough, but it will taste more bland, in my opinion. Feel free to experiment with other flours, such as rye, barley, cornmeal, whole wheat, graham, or kamut. And this looks like a good gluten-free variation.

    tart
    Pear, Blue Cheese and Hazelnut Tart

    Below is a step by step pictorial for making the flakiest and most flavorful all-butter pie dough that I know how to make. (If you're already a pie dough making fool, skip to the recipe and short version of the instructions below.)

    foldover pie
    Apricot Cherry Foldover Pie

    1) Start with good ingredients. Fresh, European-style butter with a higher fat content than the standard stuff will make the richest and most flavorful crust. Use sea salt or kosher salt, which tastes milder than harsh table salt. And be sure your flours are fresh, too.

    butter blocks

    2) Make ice water. Fill a 1 cup measuring pitcher with ice, then top with water. Let it do its thing while you...

    butter in a bowl

    3) Incorporate the butter. Cut the butter into 1/4" slices, re-chill for 10 minutes if they have softened, then add the butter to the other ingredients. I like to use a stand mixer fitted with the paddle, as it quickly breaks up the butter pieces, and I have more control than with a food processor. Alternately, use your fingertips, a pastry cutter, or two butter knives. Break up the butter until the texture looks like gravel, with many large chunks of butter that are the size of peas or almonds (about 1/4").

    dough in a mixer

    4) Add the liquid. In another measuring pitcher, combine the buttermilk and ice water, 1/4 cup of each. It is best to incorporate the liquid by hand until you get a feel for it; then you can dribble it right into the mixer running on the slowest speed. For now, use a sturdy silicone spatula to toss the dough around as you slowly dribble in the liquid. Add the liquid directly to the dry bits, which like to hang out at the bottom of the bowl. When the dough has enough moisture, you can squeeze a bit in your hand and it will stay clumped together. You want enough moisture so that the dough holds together and rolls easily, but if you add too much, you will get a tough dough, and your dough will spring back when you roll it out.

    wet ingredients added to mixer

    Now you have a choice: you can stop here, and have a tender dough that is mostly crumbly with some flake. In this case, gather the dough into a ball, flatten it into a disc, slip it into a plastic bag, and chill it for an hour.

    dough mix in a bowl

    For a flakier dough, proceed to the next step.

    dough mix being stirred

    5) Voulez-vous fraisage avec moi? Fraisage is the fancy French term for scraping the dough across the counter with the heel of your hand. This step starts to create a network of layers and bring the dough together; I now always fraisage. Divide the dough roughly into 12 portions, and scrape each across the counter with the heel of your hand. This flattens the butter chunks into sheets. As you fraisage, work quickly so that the butter stays cold. (If at any point the butter starts to feel sticky, no worries - just stick it back in the fridge for 10 minutes or so.) Use a plastic or metal bench scraper to scrape up the dough into a ball. Flatten the ball into a disc and slip in into a plastic bag to chill in the fridge. You can stop here for a pretty flaky, tender crust, or continue to the next step for the flakiest dough of all.

    dough being pressed

    ball of all butter pie dough

    6) Roll, fold roll. This is the technique used to make croissant dough, danish dough, and puff pastry, and it creates more and thinner layers for dough that is super flaky and tender. On a lightly floured surface, roll the dough out into a large rectangle that is about 18x 12", and 1/4" thick. Use just enough flour on the counter, rolling pin, and your hands to prevent the dough from sticking. Roll in long strokes, starting in the center and pushing away from you to the outer edge. Flip and turn the dough as you work, trying to keep it as even as possible. Use a dry pastry brush to brush off excess flour from the dough as you work.

    pie down being rolled

    Fold the dough into thirds lengthwise, like folding a letter, then start with a skinny end and roll the dough up into a loose spiral. Work quickly, and if the dough starts to get sticky or springy at any point, place it back in the fridge for 15 minutes or so. For the ultimately flaky dough, similar to puff pastry, repeat the roll, fold, roll process a second time. Flatten the dough slightly, slip into a plastic bag, and chill.

    pie dough on a board

    7) Now that you have beautiful, layered dough, you can use it now, or save it for later. The dough will keep for up to 2 days in the fridge, but it will oxidize and turn an unappealing grey if left for much longer. Alternately, double wrap the dough in freezer-safe bags and freeze for up to several months. (In this case, defrost in the fridge for 12 hours before using.) If using the dough now, chill it for an hour to relax the glutens and chill the butter.

    rolled dough

    8) Put it in a pie pan. Roll the dough out into a rough rectangle, then cut it in half. Put one half on a lightly floured counter and roll the dough out into a 12" round. This dough will want to be rectangular, but that's ok - we have enough to cut off the corners and still have enough in the pan. See directions in step 6 for tips on rolling out dough.

    When the dough has been rolled out, pick it up and put it in your 9" pie pan. (Note: the material of your pan will conduct heat differently, making for different baking times. I use a glass pie pan, and the baking times here are for glass. Metal pans will probably have shorter baking times.) If your dough has been properly moistened, fraisaged and folded, it should be easy to move. If the dough tears, don't worry - just press it back together, or use dough scraps to patch the holes. Ease the dough into the pie pan. Try not to stretch the dough, rather cram it in the pan so that there's enough excess as possible to allow for shrinkage, which will occur in the oven. If you're making a double crust pie, our work here is done; see instructions in your recipe. If making a single crust pie, proceed to step 9.

    all butter pie crust in a pan

    9) Make it pretty. Once the dough is in the pan, trim the overhang to 1 inch. Tuck the overhang under the lip of the dough.

    crust being cut to size

    Flute the edge by using the thumb and forefinger of your left hand and the thumb of your right hand to press the dough into a pretty shape. Save the scraps in case you need to patch the dough after it parbakes. (Or press them together, roll them into a rectangle, sprinkle them with cinnamon sugar, and slice them into mini cinnamon swirls. Bake these alongside the crust for a pre-pie treat.)

    overhead shot of pie crust

    10) Chill. Once the dough is in the pan, it is very important to let it chill. Chilling relaxes the glutens and allows the starches in the dough to absorb moisture; both help prevent the dough from shrinking. Nothing sucks more than shrunken dough after all this hard work! Chill the dough in the fridge for 20 minutes, then freeze it for 20 minutes. The first chilling allows the dough absorb moisture and relax the glutens, and the freezing makes the crust sturdier and helps it better hold its shape.

    11) What's up, dock? Docking the dough means pricking it all over with the tines of a fork. This will prevent it from puffing and bubbling up in the oven. Don't worry about the tiny holes, they'll seal themselves up as the dough bakes. Continue on to the next step if you need to blind bake (bake the crust by itself) your crust. Parbaking is usually a good idea as it gives the dough a head start in creating a crisp barrier for moist pie fillings, which will otherwise make it soggy.

    top down shot of all butter pie crust

    11) It ain't heavy, it's my pie weights. You need something in your crust to help hold the sides up so they don't slip down when the butter in the dough melts in the oven. Line the dough with a sheet of parchment paper (my preference) or aluminum foil, and fill to the top with pie weights (my preference), dried beans, or clean pennies, pressing them into the corners and sides. Pie weights are little ceramic balls that are heavy and expensive, but they last indefinitely and work the best for keeping your dough aloft. I use a combination of pie weights and garbanzo beans that have been around for longer than I want to think about.

    pie crust pre baking

    12) Get baked. Position a rack in the lower third of your oven and preheat to 400ºF. If you have a baking stone, put it on the rack; it will help get your dough bottom hot ASAP. Place the pie pan on a rimmed baking sheet to catch any butter drips. Bake the crust until the edges are golden and the bottom is dry; you'll have to peek under the parchment to find out. Err on the side of overbaking here, as underbaked edges will slump down once you remove the weights. When the bottom is dry, remove the weights, and bake the crust until lightly golden, another 5-10 minutes (for a parbaked crust that will get baked more once filled) or until deeply golden, another 10-15 minutes (for a fully baked crust).

    close up of all butter pie crust

    13) Protect the edges. If your parbaked dough needs a long bake once filled, say more than 45 minutes, you can easily protect the edges from burning. Cut two 15" long rectangles of foil and place them on the counter in a criss-cross. Place the pie pan in the center of the cross, and fold up the edges of foil, crimping and folding them so that they cover just the edges. (Note: this is easier to do when the crust is cool.)

    crumble pie crust
    Cranberry Apple Crumble Pie

    Congratulations, you did it!

    apple crumble pie
    Cranberry Apple Crumble Pie

    Here are some uses for your beautiful pie dough (a.k.a. Ins-pie-ration):

    Meyer Lemon Buttermilk Pie
    Cranberry Apple Crumble Pie
    Creamiest Pumpkin Pie
    Pecan-Topped Sweet Potato Pie
    Maple Bourbon Pecan Pie
    Berry Crumble Pie
    Nectarine Crème Fraîche Pie
    Apricot Cherry Foldover Pie
    Apple Huckleberry Pie
    Huckleberry Fig Crumble Tart
    Roasted Eggplant Tomato Tart
    Zucchini Tomato Tart
    Bacon, Leek and Fennel Quiche
    Roasted Winter Squash and Sage Tart
    Pear, Blue Cheese and Hazelnut Tart
    Apple Custard Tart
    Persimmon Galettes
    Rhubarb Chèvre Galettes
    Apple Rhubarb Pandowdy

    creme fraiche pie
    Nectarine Crème Fraîche Pie
    berry crumble
    Berry Crumble Pie

     

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this all butter pie dough recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.29 from 7 votes

    Flakiest All-Butter Pie Dough

    Print Recipe Pin Recipe
    The only pie crust recipe you will need!
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    1 hour 10 minutes
    Total: 2 hours
    Servings: 12 servings (2 single crust pies, or 1 double crust pie).

    Ingredients

    • 1 1/2 cups all-purpose flour (7 1/2 ounces)
    • 1 cup whole spelt (or whole wheat pastry) flour (4 1/2 ounces)
    • 2 teaspoons sugar
    • 1 teaspoon fine sea or kosher salt
    • 8 ounces cold, unsalted butter, sliced 1/4" thick and chilled (16 tablespoons/2 sticks)
    • 1/4 cup well-shaken buttermilk (2 ounces)
    • 1/4 cup ice water, more as needed (2 ounces)

    Instructions

    Make the crust:

    • In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), stir together the flours, sugar and salt to combine. Scatter the butter slices over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea- and almond-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.
    • You can call it here, or you can do either or both of the steps below for extra flake:

    Option 1 - fraisage:

    • Dump the dough out onto a counter, divide it roughly into 12 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.

    Option 2 - roll, fold, roll:

    • On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.
    • Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang.
    • If making a double-crust pie, stop here and consult your recipe. For a single crust pie, proceed as directed.
    • Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand.
    • Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
    • Position a rack in the lower third of the oven and preheat to 400º. Remove all other racks from the oven. If you have a baking stone, put it on the rack.
    • Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper, and fill to the top with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.
    • Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer (for a parbaked crusor until deeply golden, 10-15 minutes (for a fully baked crust).

    Notes

    With inspiration drawn from Smitten Kitchen, Martha Stewart, Baking Illustrated, and Heidi Swanson.
    If you lack buttermilk, substitute sour cream, plain yogurt, or just more ice water.
    You can make the pie dough in a stand mixer, with a paddle attachment, on low speed if you prefer. If only making a single crust pie, keep the extra portion of dough double-wrapped in the freezer for up to a couple of months. (Defrost in the fridge overnight, then roll it out and proceed with any single-crust pie recipe.)
    I use a glass pie pan, and the baking times here are for glass. Metal pans will likely have shorter baking times, as metal conducts heat better than glass, so keep an eye on your pie if using a metal pan.
    I haven't braved gluten-free pie dough yet, but these are two recipes that look like good ones to try.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 238kcalCarbohydrates: 20gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 41mgSodium: 202mgPotassium: 28mgFiber: 2gSugar: 1gVitamin A: 480IUCalcium: 13mgIron: 1.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
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    Reader Interactions

    Comments

    1. Shu Han says

      November 22, 2012 at 4:55 pm

      this is very similar to mine, but instead of buttermilk I use ice cold apple cider vinegar instead. will give this a go, the results look amazing!

      Reply
      • Alanna says

        November 23, 2012 at 6:04 am

        Oo, I have yet to try vinegar; cold apple cider sounds like the way to go. Thanks!

        Reply
    2. Anonymous says

      November 23, 2012 at 1:55 am

      One of the most gorgeous and informative posts I've ever read anywhere.

      Fie on all those Claire's who fail to recognize that even the most neurotically weighed ingredients act differently, in different hands.Never mind the million ways we each give something our signature flair.

      I'm a veteran crust maker, always willing to try to do better.

      Thanks for a rafter of great new ideas and techniques.

      On this day of giving thanks, your post is a gift.

      Reply
      • Alanna says

        November 23, 2012 at 6:08 am

        Indeed, having a good recipe is (sometimes) only half the battle. Thank you for the kind and thorough response - it made my Thanksgiving.

        Reply
      • Jack says

        December 19, 2020 at 4:14 pm

        Agreed on "Fie." So called secrets are rubbish. Great cooks share their recipes, knowing there is truly nothing new under the sun. I'm an amateur baker and share my Mother's recipes and tips. Why not make life better, eh? Cheers and Great Baking. Jack M.

        Reply
    3. theroadtoserendipity says

      November 25, 2012 at 2:05 am

      Not so sure that Claire was a very good lecturer to be honest! How mean spirited of her not to share! It's not like you were going to take over her patch or anything... At least you overcame your mean lecturer and decided to share with the world. I PROMISE not to take over your patch ;)

      Reply
      • Alanna says

        November 25, 2012 at 2:15 am

        Sorry if I made Claire sound mean-spirited - she was actually a great teacher, and I appreciated her tough love. I even went on to do my school internship at her bakery. And I completely respect her not giving away all of her secrets - I may not give away all of mine, either ;).

        Reply
    4. rcakewalk says

      November 28, 2012 at 8:16 pm

      Alanna, whenever I make pie, I consult your crusts! None better! And, I agree that these things should be shared and not kept to one's self... Thanks for such a great tutorial all in one place.

      Reply
      • Alanna says

        November 29, 2012 at 12:00 am

        Thanks, Rebecca - that means a lot to me. : )

        Reply
    5. Aaron Parson says

      August 07, 2014 at 11:12 am

      I have always used sour cream.

      Reply
    6. Aaron Parson says

      August 07, 2014 at 11:15 am

      Here is an interesting take on a French Tart. Kinda scoffs in the face of technique.
      But ohh how sweet the outcome.

      French Pastry Tart

      Butter, cut into pieces. 90g
      Canola Oil 14g
      Water 45g
      Sugar 13g
      Salt 1/8t
      Flour 150g

      Preheat the oven to 410º F (210º C).

      combine the butter, oil, water, sugar, and salt in heat resistant bowl
      Place the bowl in the oven for 15 minutes.
      Add flour to bowl and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl. Transfer the dough to a 9-inch tart mold with a removable bottom and spread it a bit with a spatula. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
      Dock dough bake 15 minutes, or until the dough is golden brown.

      Reply
      • Alanna says

        August 11, 2014 at 8:59 am

        Sounds interesting - thanks!

        Reply
    7. Ana says

      September 09, 2014 at 11:58 pm

      Look, you're FAMOUS! :)

      http://www.pbs.org/food/kitchen-vignettes/zucchini-cheddar-hand-pies/

      Reply
      • Alanna says

        September 10, 2014 at 8:35 am

        Well that makes my day! Thank you!

        Reply
    8. Anonymous says

      November 24, 2014 at 7:01 am

      Alanna, I am going to use your recipe for my Thanksgiving pies.... but I have one question: Can I use all spelt flour and no all-purpose? I am trying to cut white flours out of our diet. I hope you can respond quickly, as I need to begin my pie crust prep in a couple of days. Thank you so much for such a detailed and helpful post!

      Reply
      • Alanna says

        November 24, 2014 at 7:41 am

        Hi! You can certainly give it a try, but the texture will likely be more dense and heavy. It will probably still be buttery and delicious, though, and should hold a pie filling well. Please let me know what you end up trying!

        Reply
      • Anonymous says

        November 26, 2014 at 8:07 pm

        Thank you for your quick response! I am getting ready to make my pie crusts - I think I will use your recipe as written - it sounds wonderful. Thanks for such an informative post. If I ever decide to try it with all spelt flour, I will let you know the results. Thank you again!

        Reply
        • Brooke says

          October 16, 2016 at 11:47 pm

          I used this recipe, and all spelt flour (no all-purpose), because my family has also cut out white flour. I just wanted to say that while the crust was likely more dense than the original recipe, as you suggested, it was also very very good. My husband doesn't normally like pies, because he's not a fan of the crust, and he couldn't get enough of this. I had to stop him from eating all of the crust from the edge of the pie. Thank you for an amazing recipe filled with so much information. I can only imagine how amazing this tastes when made exactly as written. Thank you!

          Reply
    9. Megan says

      November 05, 2015 at 12:41 pm

      Made this today and it rolled out beautifully and turned out super flaky! you can see the layers. I was very pleased till I taste it.
      The texture!?!? bizarrely turned out super crunchy and makes it seem like it's stale (Bleh!) I won't be making this crust again.

      Reply
    10. Marie Irène says

      February 18, 2016 at 9:58 am

      Wonderful, detailed instructions :-) Next time, maybe my crust will turn eatable. The last one had too much salt and crumbled after parbaking.

      But please, be nice to this French-native here: "fraisage" is similar to "frais-ing" in English, and it's I "fraise", you "fraises", and "voulez-vous fraiser".

      Reply
    11. Joy says

      April 12, 2016 at 6:38 am

      I can't wait to try this recipe!

      According to the full, detailed instructions above, you say that for the flakiest pie crust, similar to a puff pastry kind, I would fraisage, then roll, fold, roll? Is that correct? In the written recipe below without pictures, it says Option 1 and Option 2 so I am not sure if I am supposed to do both, or only one or the other. Can you please clarify?

      Sorry, newbie at pie crusts here. :)

      Reply
      • Alanna says

        April 12, 2016 at 9:03 am

        Great question and sorry for the confusion! Yes, both is optimal, but you can just do one or the other if pressed for time. Let me know how it turns out! :)

        Reply
    12. Ann Elwood says

      July 03, 2016 at 3:42 pm

      Thought this would make better crust. It didn't. It insisted on rising up, and the sides slumped down. I usually make crust in the kitchenaid and it turns out a lot better.

      Reply
      • Alanna says

        July 04, 2016 at 9:25 am

        Hi Ann, I'm surprised to hear that - I always have good success with this recipe and so have other readers. I'd love to hear more about your process to figure out what went wrong. I did give instructions on how to make this in a stand mixer, so I'm a bit confused by your comment about the kitchenaid. And if you use pie weights that are pressed in snugly and go all the way up the pan as instructed, the crust shouldn't slump on the sides or buckle up on the bottom.

        Reply
      • Alexis says

        November 23, 2017 at 8:25 am

        I had the same problem--crust slumped into a blob with a pool of oil on top. I noticed afterwards that this recipe calls for 16 tablespoons of butter, whereas my normal go-to recipe only has 12. Is this an error?

        Reply
        • Alexis says

          November 23, 2017 at 8:43 am

          I take that back--Cook's Illustrated has 12 tbsp butter + 8 tbsp shortening. So with the buttermilk this one has about the same amount. Maybe the dough just wasn't cold enough? I really appreciate your time in writing all of the details, by the way...will definitely try again.

          Reply
          • Alanna says

            November 26, 2017 at 10:39 pm

            Oh no, I'm sorry that happened! It could definitely have been too-warm dough, or a not hot enough oven (do you have an oven thermometer?) Did you use pie weights? Those really help a lot too, especially if they go all the way up the sides. Let me know if you give it another go!

            Reply
    13. manda says

      December 04, 2016 at 4:47 pm

      so grateful to find this recipe!!! I've been searching for years for the perfect pie crust, and this is it! thank you thank you!

      Reply
    14. Shauna Solomon says

      January 18, 2017 at 1:28 pm

      This is a timeless blog post. I've slowly been coming to a similar conclusion that pastry school didn't provide me with the recipes that I will use for the rest of my life. Each baker has to develop then perfect recipes that can showcase his or her skills and talents. Thank you for describing your experience and for the wonderful recipe and photos!

      Reply
    15. Megan says

      July 26, 2018 at 6:45 am

      Funny after all of these years, the technique I have been using out of necessity on my favorite classic French dough recipe, which ironically I learned in my very first class in culinary school, actually is a thing and has a fancy French name! Thank you, great post!

      Reply
      • Alanna says

        July 29, 2018 at 10:25 pm

        Aw, that's amazing! Fraisage is the best, n'est pas?

        Reply
    16. Rachel says

      December 01, 2018 at 11:08 pm

      Hi,
      Thank you for this detailed and informative post (which is also beautifully written). The one thing about fraisage that always given me pause is that the smearing happens AFTER the liquid is added, as opposed to before. I totally agree that creating thin sheets of fat are key to the flakiest crust (and just like you, I also like incorporating a few puff pastry folds*), but wouldn’t it be better to “smear”** BEFORE you add the water, so that you get the desired butter flakes without the unwanted result of developing the gluten? I know there must be something I am missing because fraisage is such a widely revered technique. I would love to understand it better, specifically what I am missing in terms of the benefits of incorporating the fat in this way, i.e., into a wet as opposed to a dry dough.

      Many thanks,
      Rachel

      * For what it’s worth, what I do is cut up the butter into cubes, toss in very cold flour, then flatten the butter pieces using the palms of my hands, toss back into flour, then add my liquid all at once, bring the mixture together into a ball, and finish with one or two letter or book folds.
      ** I use the term “smear” here more broadly to mean the creation of flat butter flakes, not the specific smearing motion that is unique to fraisage. I understand the exact fraisage motion wouldn’t work without water (as the flour/butter mixture wouldn’t have the correct consistency to allow for the one-handed, across the counter fraisage smearing.)

      Reply
      • Alanna says

        December 05, 2018 at 10:33 pm

        I totally get what you're asking. I have seen the technique that you use, but I haven't tried a side-by-side so I don't know how they compare. You do want a bit of gluten development in pie dough so that the gluteny layers trap the steam that has risen below them to make flaky layers. But I can't say which technique is better. I'd love to see a side-by-side test! Now that I pretty much only make gluten-free pie dough, I don't have to worry about gluten anymore! ;)

        Reply
    17. Rachel says

      December 01, 2018 at 11:14 pm

      Alanna,
      Sorry for my second repetitive comment- you can delete - it was from an accidental hand click. My cat jumped had just in my lap so you can blame her! :)

      ~ Rachel

      Reply
      • Alanna says

        December 05, 2018 at 10:30 pm

        Haha, I know how that is!

        Reply
    18. Https://Nicolitalia.com says

      February 11, 2019 at 2:02 pm

      It's a shame you don't have a donate button! I'd most certainly donate
      to this fantastic blog! I suppose for now i'll settle for bookmarking and adding your RSS feed to my Google account.
      I look forward to fresh updates and will talk about this website with my Facebook
      group. Chat soon!

      Reply
    19. Darma says

      April 01, 2019 at 2:39 pm

      I did a search for this kind of pie crust after watching Food Networks show Buddy vs. Duff Last Sunday night. Duff made a pastry crust a lot like yours and looked like it wasn’t going to work. When he explained to Buddy it would be flakier and a lot like making croissants I was sold that he would win. So I went on a search to see if he had a recipe on line for this type of pastry crust and wasn’t able to find one. So I resorted to search Google,hoping to find info and found your page! I am grateful you have shared this recipe! All these years and not knowing a crust made this way existed is my loss. I cannot stand grocery store and most restaurant pie crusts. Nothing like a good homemade buttery pie crust,but to discover a better more flakier crust is priceless!
      I will soon be giving this a try.
      Thanks you!

      Reply
      • Alanna says

        April 01, 2019 at 8:43 pm

        That's so cool - I'm glad you found your way here! Please let me know how you like the recipe!

        Reply
    20. Mari says

      June 01, 2020 at 1:53 pm

      The blog is outstanding, overall.
      The suggestions, sidenotes & photos & informative.
      Sadly, I found this pie crust to be lacking in flavor, easy to overbake &, therefore, dry rather than delicately flakey. Considering the prep time and the outcome, I would choose a different flakey pie crust recipe.

      Reply

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    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake (dairy-free & grain-free options)

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

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    Fresh on TBG: GF Rhubarb Cake with Almond Flour & Fresh on TBG: GF Rhubarb Cake with Almond Flour & Olive Oil
✨
I don't remember tasting rhubarb until I moved from the LA area up to Northern California for college. There I fell in love with the tart stalks. Luckily for me, I also fell in love with a guy who's mom grows loads of rhubarb in her yard! We went to visit last weekend and came home with bags full of rhubarb and plump Meyer lemons from Mary's abundant garden. Just the ingredients needed to make this cake! 
✨
This GF rhubarb cake tastes like spring on a plate: redolent with the flavors of almond, olive oil, bright citrus, and tangy rhubarb. It looks deceptively fancy, with slices of pink-hued stalks arranged in concentric circles. But don't be fooled: the batter comes together with just a bowl and a whisk in a matter of minutes.
✨
If you don't have any rhubarb on hand, don't fret: swap in other fruit such as fresh or frozen berries, cherries, peaches, or anything else you like. 
✨
This recipe uses the GF flours almond, oat, sweet rice, and millet. I’ve also tested a grain-free version with almond, cassava, and tapioca flours that works beautifully. Make it DF by using plant yogurt. 
✨
Get the recipe via the link in my profile, by searching “rhubarb cake” on #bojongourmet , or copy/paste the following url into your browser window:
✨
https://bojongourmet.com/gluten-free-rhubarb-cake/
✨
#feedfeedglutenfree #f52community #f52grams #f52picnic #f52farmstand #rhubarb #rhubarbseason #rhubarbcake #glutenfreecakes #gfcake #glutenfreecake
    Weekend brunch plans? I just got a huge bag of Mey Weekend brunch plans? I just got a huge bag of Meyer lemons from my MIL’s tree and I’m craving these fluffy GF lemon ricotta pancakes 🥞. 

These are easy to whip up even when you’re still half asleep, no whipping or folding required. They taste like little pillows of sweet, cheesy goodness. 

Made with:
✨ricotta
✨eggs
✨butter
✨sugar
✨lemon zest & juice
✨vanilla
✨sweet rice, millet, & oat flour
✨baking soda & powder
✨salt

Top these lacy little cakes with maple syrup, spring berries, and yogurt or butter. 

Get the recipe via the link in my profile or by searching “pancakes” on #bojongourmet. 

Bojon appétit! 

https://bojongourmet.com/plows-ricotta-pancakes/
#glutenfreepancakes #pancakes🥞 #feedfeedglutenfree #f52community #f52farmstand #glutenfreebreakfast #gfbreakfast #ricottapancakes
    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert

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