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A Tip for Flaky Pie Crust

Tuesday, August 02, 2016

I just learned the coolest trick for making a flaky pie crust. You mix all of the fat with 2/3 of the flour, and then cut in the final third of the flour with a goal of pea sized balls of "paste" coated in flour. Then you mix in the water using a spatula to repeatedly flatten in a big broad bowl. I found this new technique and got a pie crust that resembled puff pastry!

There is a recipe at the end of the article

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    Roll it out between sheets of waxed paper or plastic wrap. No more flour needs to be added.
    You may want to chill the dough as well. I'm too impatient. I add flax seed and use about one third of the flour amount as whole wheat flour. If you are using the shell for a savory dish, add herbs like oregano or rosemary.
    962 days ago
    That's awesome. Always looking for a better pie crust!
    962 days ago
    I'm low carb so I can't have pie crust any more. I could have used this years ago.
    962 days ago
    Also replace part of the ice water with vodka. Alcohol evaporates more quickly than water so it gets the dough wet enough to manage but cooks out faster. America's Test Kitchen has a great Foolproof Pie Crust recipe!
    962 days ago
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