Get Flaky with “Fraisage”

The key to getting a flaky pie crust without the addition of shortening or any chemical cheats is a french technique known as fraisage. It is used to blend the dough after all the ingredients have been cut together.  Traditionally, it is performed by using the heel of your hand to smear the dough littleContinue reading “Get Flaky with “Fraisage””

All Butter Pie Crust

Pie crust is made actually made up of tiny particles of fat each encased in a dough of flour and water (or another liquid).   It is this combination of flour and water that actually makes the dough elastic enough to roll.  Problems arise if the butter gets too soft while you are cutting the ingredientsContinue reading “All Butter Pie Crust”