Perfecting Your Piecrust
The key to flakiness in the All-Butter Piecrust is minimal mixing once the butter has been cut in to keep tiny, whole pieces of butter that are evenly dispersed throughout the dough. As the butter in the dough melts in the oven, it gives off water, which turns to steam. The super-heated steam puffs up and separates the layers of dough. Cold ingredients and limited handling create the best crust, so it’s important to be methodical when getting your dough ready to bake.
Using a food processor to make piecrust is the most efficient method. It’s faster than making it by hand, and it keeps your ingredients colder, which results in a flakier crust. Once mixed, the dough will look crumbly, but it should be moist and hold together—but not be sticky—when squeezed.
Follow these steps to get your crust from dough disk to pie plate quickly and easily
Using a long rolling pin, roll the chilled dough from the center outward using firm (but not hard) and steady pressure. Avoid pressing down on the edges so they don’t become too thin. Give the dough a quarter turn, and roll again. Lightly flour underneath the dough as necessary to prevent sticking. If the dough becomes too soft or warm, refrigerate it for 5
