The secret to a flaky crust is keeping your ingredients—especially the fat—very cold.
: A mixture of flour, sugar, and butter for a crunchy alternative. The secret to a flaky crust is keeping
: Essential for pies with "wet" or no-bake fillings (like quiche or chocolate mousse). Use pie weights or dried beans to keep the crust from shrinking or bubbling. The secret to a flaky crust is keeping
: Work the fat into the flour until you see pea-sized bits. Overworking the dough develops too much gluten, making the crust tough instead of flaky. The secret to a flaky crust is keeping
: Roll the dough into a circle about 1 inch larger than your pie dish. Use a rolling pin to gently transfer it to the plate. Decorative Tops :