What Makes Pie Crust Making Different Opposed To Making Other Doughs?
What makes a pie crust good and flaky is making sure you only coat the fat with flour, not blend them, as you would with a cookie dough. This is much easier to do if the fat is very cold. When adding liquid (and it could be water, egg, even a little vinegar) you don’t want it to mix in, so much as collect all the flour-coated fat particles together and make them stick to one another. That’s why less is better than more, and cold is better than warm. Colder and quicker are the watchwords with pie crust.
