Perfectly Flaky Crust
For flaky crust, keep the butter cold.
To achieve maximum flakiness, you need intact layers of butter throughout the dough. As the crust bakes, steam pushes apart the dough in between the butter layers to separate them and create flakiness. If your butter is not cold and solid, it will be worked into the flour and you will lose your flakiness.
- Place the flour and bowl in the freezer for 10 minutes before mixing the dough
- Place the butter in the freezer for 5-10 minutes before using
- Use ice water
- Work quickly