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Ever taken a bite of pie only to discover that the crust is tough and chewy? A bad pie crust can ruin all your hard work, so The Daily Meal is stepping in to make sure that your pie crusts are buttery, flaky, and tender every time you make a pie.
Then, add ½ cup cold butter cut in a ¼-inch dice. On a low speed blend the butter with the dry ingredients. Blend for 1 to 2 minutes or until the butter is about pea-sized; It is OK if a few larger pieces of butter remain. If the butter is too finely blended, the crust won’t turn out as flaky.
Finally, slowly add a ¼ cup ice-cold water a tablespoon at a time. The water will activate the gluten protein in the flour. Be careful not to over mix the dough at this point or you’ll be left with a tough pie crust. Add just enough water for the dough to have a shaggy texture that is damp but not soaking wet. Remove the flaky dough from the mixer and form a ball with your hands being sure not to over-work the dough.
Wrap the dough in plastic wrap and refrigerate the dough for 20 minutes to overnight to relax the gluten. When you are ready to make your pie with your flaky dough, roll the dough into a circle about a 1/4 – inch thick on a lightly floured surface.
The accompanying slideshow is provided by special contributor, Emily Jacobs.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.