For 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.
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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!