This Genius Trick Will Give You the Flakiest Pie Crust Ever
Achieving the perfect, flaky pie crust can be challenging, but there’s a simple trick that can make all the difference: use ice-cold butter and water.
Here’s how it works: When making pie dough, cold butter creates pockets of fat that help form those desirable flaky layers
If the butter is too soft or melted, it will blend too easily into the flour, and you’ll miss out on that flakiness
By keeping the butter cold, it stays in small, solid pieces that release steam as the pie bakes, creating those light and crisp layers.
The genius trick is to chill your butter and even your flour before mixing them. Cut the butter into small cubes and place them in the fridge or freezer for 15-30 minutes before adding them to your flour.
When it’s time to mix, use a pastry cutter, two forks, or your hands to incorporate the butter until the mixture resembles coarse crumbs. Then, add ice-cold water, a little at a time, just enough to bring the dough together.
Chill the dough for at least an hour before rolling it out for an even flakier result. With this method, you’ll achieve a golden, flaky pie crust every time!