Originally Posted by Raspberrymocha55
I can't make a decent pie crust. A crust must be extremely thin and flakey, even on the bottoml
I live with a pie crust lover, so I have to make it a bit heavier. I think that I am finally perfecting my pie crust skills, and it seems like I'm finding success with the basic, no frills recipe like this one.
I have a theory. Cutting half of the fat that has been chilled first until the size of peas, then cutting in the second half at room temperature seems to work best for me add far as finding the right balance of flakiness and tenderness. My theory is that the room temperature fat coats the flour a bit helping to inhibit gluten development a bit keeping it tender.