![]() ![]() If they get warm - even a little warm - they get soft, and if they get soft before they hit the oven, they have less of an ability to make the dough flaky. So how do you keep those butter pieces visible? You keep them cold. When you make pie dough, your entire goal should be to keep some of these eensy bits of butter visible.Ĥ. (The principle behind puffed pastry is the same, but we will get to that another day.) These pockets are your flakes. When these butter-speckled doughs hit the oven, the butter melts created tiny pockets in the flour that surrounded it the steam that escapes from the butter’s water content lifts these pockets. If you cannot see flecks of butter in your final dough, you will miss out on a lot of flakiness. As I mentioned above, the single most important thing to avoid when making pie dough is not to break down the butter too much. In the end, it is so much harder to overwork your dough and overmix your butter by hand than it is when you use the food processor.ģ. This is where this technique fails: you already have the size butter pieces you want and yet still, you crumble the further. ![]() Here is why: The vast majority of food processor dough recipes tell you to pulse the butter with the flour until it forms coarse or pea-like bits, and then add the water and pulse it until “just combined”. Ooh, how very contentious of me! Yet, I am not saying this to be contentious, I am saying this because I have made dozens of crusts in both the food processor and with a hand-held pastry blender and the latter always wins the flaky wars. I no longer use the food processor for pie dough, and don’t think you should either. So butter it is baby! I’ll never doubt it again.Ģ. Do you know why? Well, for all of the original reasons–flavor rules and ickiness is not worth it–but because I have also realized that when you really know how to make pie dough, it won’t matter which fat you use. I did this for about two years, and now I’m back to all butter, baby. All the Cook’s Illustrateds and Ina Gartens claimed that the only! best! way to make the flakiest! pie dough was to use shortening in part, and I do value their opinions so. It had no flavor, it is rather icky and mysterious if you give it too much thought, and who cares about flakiness in a one-crust pie anyway? But then I weakened my resolve. For most of my life, I didn’t believe in shortening in crusts. ![]()
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