Reply #10: A tip about flaky homemade pastry [View All]

I don't know your method, but pie crusts and biscuits are something that I'm really, really good at, so I might be able to help. I'm sure you probably know most of this already, but I'm posting it all for the sake of anyone else who might need help making homemade pie crust. :)

First--are you keeping it cold enough while you handle it? My secret is to use ice water, and (more importantly) to work with the dough on a very, very cold surface. I usually stick my cast-iron flat griddle into the freezer for an hour before making pie crust, then take it out RIGHT before I handle the dough and cover it plastic wrap. Working the dough on a very cold surface will give you a much better end result, because ideally, you want all of the fat globules in the dough to stay cold and hard and separate. Also--add your ice water just a tablespoonful at a time, and don't "stir" it in--just kinda toss it around. Ideally, you want a dough that is cold and dry enough to be rolled out *without* adding any extra flour to your cold rolling surface, but not *too* dry (because too much flour = less tenderness).

And although butter has a superior flavor, shortening makes a more tender pie crust, so if you want a tender crust without losing that buttery flavor, try doing equal parts of cold butter, shortening, and cold rendered pork lard. I know it sounds unhealthy, but that combination really, really tastes good--and like you, I don't worry myself over fat and calories for holiday meals. I've even used butter-flavor Crisco in a pinch, and it actually tasted pretty good!

Additionally, I have found that the absolute biggest, most vital component to having your pastry crust turn out perfect is to hardly handle it at all. It shouldn't really be "kneaded"--just gently folded in on itself a few times to form internal layers. Don't worry that the fat isn't "mixed in" enough--if you cut it in well enough beforehand, it's perfectly okay for the fat to NOT be perfectly mixed in. Some larger fat globules here and there will help give you that tender, flaky texture.

A few other small tips:

Use a glass pie pan. I don't know exactly why, but glass pans just work better for pies.

Cover the crust edges loosely with aluminum foil--I just cut out a circular, pie-shaped "shield" and loosely drape it over the edges. I take it off about 10 minutes before the pie is supposed to be done to let the edges get nice and golden.

Here's a pic of the apple pie I made for last year's Thanksgiving. I use Granny Smith, Gala, and Golden Delicious apples all sliced and mixed together with sugar, brown sugar, cinnamon, nutmeg, butter, a splash of lemon juice, and a pinch of flour. :)