As you all know, I bake and cook a lot but there are two main items that I am known for and people request. Most popular is my french bread, which is why I make a ton of it for the holidays and deliver it hot to the door of local friends and neighbors. Running a close second are my pies. I have many amazing fillings, both savory and sweet, but it is the crust that just floors me each time I bake one. I wish I could take credit for my outstanding crust, but I give credit to the recipe. I started using this recipe about five years ago and my pies went from good to outstanding.
- Touch and process the dough as little as possible! What creates the flaky layers is the butter melting in the oven, releasing steam and creating those spaces in the crust.
- Be sure everything is very cold: your butter, shortening and ice water.
- You want to see nice clumps of butter and shortening in the dough when you roll it out. If you don’t, you’ve processed the dough too much.
- When rolling out your disks, use your pie pan as a measurement and make your disk about 2″ wider than your pan.