When one describes a pie crust, the word “flaky” may come to mind. However, while a flaky pie crust is thought to be the most desirable crust for many types of pie, the reality is that there are two types of crust, and that “perfect flaky crust” may not be as perfect as you’d like for your kind of pie. Knowing which pie a flaky crust works best for and how to use it will help your next pie look and taste great without crumbling off the serving knife.
What Makes a Pie Crust?
While there are scores of pie crust recipes all over the internet, all pie crusts are made with the same four basic ingredients: flour, butter, salt, and ice water. Some recipes call for additional ingredients like shortening, oil, sugar, and vinegar. And most will tell you not to overwork your dough; otherwise your crust will be tough instead of tender and flaky. But no matter the recipe, whether it is all-butter or you add a little shortening, the secret to the perfect flaky pie crust isn’t how you make it; it’s how you use it.
Pie Crust Uses
Flaky pie dough is made to melt in your mouth. It is moist and tender. This is due to the large butter pieces that are cut into the flour, which give the dough its flaky texture when baked. However, these large pieces of butter also make the dough more water-absorbent, which is why liquids from juicy pie fillings seep easily into it. This often causes undercooked, soggy bottom crusts that fall apart when removed from the pan.
