What’s the trick to flaky pie dough?
Cold temperatures! But, sometimes, when you use your hands, the warmth will increase the temperature of the fat…which is exactly what we DON’T want.
So how do you solve this problem?
Freeze your fat (I usually use lard for pie crust and butter for biscuits). Scoop your flour and salt into a big bowl and toss around for a second. Now, take your butter/lard/margarine out of the freezer and grate it right into your bowl.
Just toss it gently and this is what you get:
Perfect pea-sized bits of fat incorporated into the flour and ready for the liquid (according to the recipe).
See, isn’t that easy?
Now, go on…make a pie or something!