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Reply to "Old-fashioned, lard-filled flaky pie crust recipe?"
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[quote=Anonymous]I think the awesome flakey yuminesss of a great pie crust is much more about your cooking technique than the fat. I'm not expert at it myself yet. But, the key is getting the get down to just the right size. You want little tiny fat globules that will melt during cooking. Make sure your butter or lard stays cold. Don't skimp on any steps in the refrigerator. Use cold water or milk to bind. Any melting before you cook will just create a paste, rather than the proper flour matrix. Also, you can't reroll or do too much handworking with the final crust. Melting is an issue, as well as developing the gluten in the flour. This leads to chewiness rather than flakiness.[/quote]
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