RE: Pie crusts---HELP!
Source of Recipe
BBR
Recipe Introduction
Posted by: Sew4Fun I found this in The King Arthur Flour Cookbook:
"A secret to flaky pastry is to cut half the shortening in at a time and to make sure it's chilled. When you roll out this dough, you produce layers of flour and shortening which bake into tender flakes. Chilling the finished dough makes it much easier to roll out and much less likely to stick. It also resoldifies the shortening to ensure flakiness."
"When you blend shortening into flour to make pie dough, you want to break it into lots of medium-sized pieces which become coated with flour in the process. By doing this in two steps, incorporating half the shortening at a time, you will create a dough with multiple pieces or pockets of shortening. When you roll this mixture out with a rolling pin, you flatten out all those little pieces of shortening which will bake into layers, or "flakes," hence the name of the crust."
"Lard produces the flakiest pie crust; butter has the best flavor; and vegetable shortening makes a tender crust with no cholesterol."
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