Flaky pie dough
Pies
I love making (and eating!) pie. There’s nothing better than a good flaky pastry and a lousy crust just makes me sad. For this recipe I’ve found that pinching the butter into thin flakes between my fingers is quicker and easier than flattening it with a rolling pin or rubbing it into the flour between my fingers; it’s also less of a hassle than having to drag out the food processor and deal with cleaning it later. It’s worth it to seek out pastry flour for this recipe. I’ve made it using all AP flour and it isn’t as light and flaky. Cake flour can be used instead of pastry flour in a pinch. Shortening can be used instead of the lard, but the taste won't be the same. If using the dough for a savory pie, omit the sugar. <br /> <br />Recipe adapted from The Los Angeles Times.
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