Foolproof Flaky Pie Dough + How to Parbake Pie Dough

This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy.
Find the full recipe here: alexandracooks.com/2021/11/07...

[@kathykathrynm9375]

This is the easiest, most delicious crust I’ve ever made. Thank you, Alexandra

[@abstutheit]

Great way to make pie crust! I've never used a food processor for it before. Also, over the years I've noticed your kids progressing nicely on the piano!

[@butterflymcq]

Thank you! Thank you! For the beggar’s purse method! Just what I needed. ❤️

[@msocean7895]

LOVED beggar purse method! Can't wait to try it-just in time for Thanksgiving!! Thank you!

[@hillaryroberts3623]

♥️ These tips!

[@stacyrobinson8856]

This is BRILLIANT!

[@Lurvz]

You are good at baking and this is good for a mango tart.

[@barehandscrossfit]

Omg amazing

[@WolfenLove]

Best video ever!

[@kayokochung5197]

Thank you for sharing the recipe! Which food processor do you use?

[@cherrypj]

Magic!

[@barbra429]

Do you have a video or picture that shows the flakiness?

[@bsseraphine]

Can i replace the water for sourdough starter?

[@kmbaile2]

I just attempted this recipe. Mine got very sticky/clumpy when pulsing. I did not have the fine crumbly texture that yours had. I used my cuisinart food processer with the dough blade. Is that right? Do you think it will affect the texture if I had to pulse it a few more times to get it all mixed?

[@WolfenLove]

Why not just use a pastry cutter? It only takes about a minute or two.

[@weloverescuedogs2820]

It kinda sounds like your butter was room temp, or cool but not cold? Also, I just saw a food processor review on America’s Test Kitchen- and they mentioned that some food processors don’t stop immediately when pulsing. I have a Cuisineart but not the model she has and noticed that mine too doesn’t stop immediately- I’ve definitely struggled finding my sweet spot on knowing when to stop pulsing. I’m trying to remember to only use a few pulses - maybe 5 or 6 (it varies) not the 10 she recommends (I think it’s 10 - double check that) btw maybe you already know this, but the Cuisineart food processor she’s using is the one recommended by America’s test kitchen, it has the best stopping mechanism- some really do keep spinning for a few seconds after taking your finger off the Pulse button. I didn’t realize that made such a difference but it really does for pie crust. I’ve found I get better results using a pastry cutter but sometimes I’m really in a rush and food processor it is.

[@stephaniemiller8229]

I’ve never seen the beggar’s purse thing! Are those just dish towels?

[@WolfenLove]

Yes. I read her article on this.