Tip of the WeekTip of the WeekFriday, July 6, 2012 | 2 CommentsFor a flaky, all-butter pie crust, refrain from overworking the butter into the flour. Butter should be edamame-sized or pea-sized at smallest before rolling out dough. For more pie crust tips, check out Pie Crust 101.Tagged with → 101 • butter • crust • edamame • pea sized • pie • tip of the week This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE > Sweet Everythings Simple Vanilla Cake Bittersweet Black Cookies Healthyish Lemon Poppy Seed Muffins Sturdy Cream Cheese Frosting Baked Glazed Chocolate Donuts Bakery-Style Peanut Butter Cookies Not Your Mom’s Chocolate Chip Cookies 2.0 Big Fat Sugar Cookies Banana Curd Tart Cherry Pie Scout Cookies and Magic Lessons Chocolate Chip Cookie Cake
Great Tip – Have a Wonderful Weekend!
Hmmm, I just made a whole bunch(9) of pies this morning and crumbled the butter into the crust very fine-ly. I hope they don’t sit around long enough to stop being flaky! Next time I will try your method -thanks!