What makes a pie crust so tender and flaky? Why does mine shrink when I bake it? How can I keep it from tearing?!?

It's simple; a flaky texture comes from the many layers of cold butter, air, flour and dough. The secret? Stay cold, handle less! Scroll down to keep reading...

1) Be sure to use very cold ingredients; I measure mine out and freeze the butter and water for 10 minutes before getting started.
2) Use a food processor! Using your hands will melt the butter, which will make your dough both less flaky and cause shrinkage in the oven. You'll want to pulse it just so the dough barely resembles a uniform mass. You'll WANT to see little pebbles of butter in there.
3) Once your dough comes together, wrap it in the shape of a flat disc and refrigerate for at least one hour (or freeze if you're in a hurry)!
4) Use a low-gluten flour, such as pastry flour.
5) Work the dough as little as possible! Remember, the minute the butter begins to soften, you'll lose flakiness.
6) Bake according to your recipe. If you like a shiny look on your crust, make an egg wash using one yolk and 2 tablespoons of heavy cream. Whisk those together with a pinch of salt and brush (with your fingers or a pastry brush) onto your crust. Sprinkle with sugar for an even yummier look!

Want more recipes and tips? Call the hotline or come to class!