Flaky Pie Crust - The one with multiple very thin layers???

Question

I need the crust recipe for phylo dough they call it. When it's baked, it makes thin layers of flaky crust, you get it for pies bought at a franchise pie shops, it's not the crust for big round apple, or pumpkin, or chicken pie. Thanks.

I live in Taiwan and Puff pastry is not available in supermarkets like in the west. Question. After making the dough, do you lay several layers or just one?

Answer 1

Basic Recipe for Phyllo Dough
Recipe #41305

9 sheets (12x12inch)
time to make 30 min 30 min prep

1/4 cup water
2 cups flour (250 gr)
4 teaspoons olive oil (4 eetlepels)
1/4 teaspoon salt (mespunt)

1. Sift the flour with the salt.

2. Make a well in the middle of the flour.

3. In the well put the water and the olive oil.

4. Work the dough until it hangs well together.

5. Dust flour on a table or board.

6. Knead the dough for about 5-7 minutes.

7. The dough should be smooth and not stick to the board.

8. Roll the dough out to a big rectangle.

9. Lay a damp towel over it and let it rest for about 15 minutes.

10. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.

11. Continue with the recipe that requires the phyllo dough.

Answer 2

1/4 cup water
2 cups flour
4 teaspoons olive oil
1/4 teaspoon salt

1. Sift the flour with the salt.
2. Make a well in the middle of the flour.
3. In the well put the water and the olive oil.
4. Work the dough until it hangs well together.
5. Dust flour on a table or board.
6. Knead the dough for about 5-7 minutes.
7. The dough should be smooth and not stick to the board.
8. Roll the dough out to a big rectangle.
9. Lay a damp towel over it and let it rest for about 15 minutes.

10. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.

11. Continue with the recipe that requires the phyllo dough.

Answer 3

You can buy the dough in the freezer section at your grocer.

Phyllo dough is not too difficult to use, here are my tips:

When you unroll the package, take a fairly damp (though not 'wet') towel and lay over the tops of the sheets you are not using, because when they dry out they get brittle and you can't form them anymore.

For the pie crust, brush each sheet with egg white (if you want a 'crispy/flaky' crust) or else, just lay them in the pie pan the way they are, form to the pan and then trim the edges.

Bake about 15 minutes and check, you will know when its done.

Answer 4

by phylo dough at the grocer