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I finally cracked the secret to flaky pie crust after 3 failed attempts
I always thought shortening was the way to go for pie crust, but my last one came out like a cracker. My grandma told me to try half butter and half lard, and I was skeptical but gave it a shot. It took me about 4 hours total with chilling time, but the crust actually flaked apart like it should. Has anyone else had better luck with a specific fat blend for pies?
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barbaraw163d agoMost Upvoted
Four hours of chilling for a pie crust? That's basically a part-time job with a tasty retirement plan.
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the_jordan3d ago
Do you actually notice a difference in the crusts when you give them that long of a chill, or is it more about fitting it into a schedule? I always wondered if the extra time is just for convenience or if it really changes the texture that much. Because at that point, you could prep the dough the night before and just bake it the next day.
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