Different pie crust technique

The usual direction for making pie crust is to cut the shortening into the flour. That results in small flakes or mealiness (still acceptable) depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done it and it works wonderfully. Rather than cutting the fat into the flour (and salt, sugar or whatever else you put into it), I've been cutting the (very cold) fat into small cubes, tossing it with the (very cold) flour to coat and keep separated, adding a little ice water, and then dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered throughout the flour matrix for the distinctive texture of pie crust. Traditional approaches have included using a pastry blender, two knives, or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump the whole thing out onto a counter where you can roll it out. Roll over the pile of stuff heavily. It'll still be powdery. Roll a few times, then slide a pastry scraper under the edges and fold it into a small pile. Roll again and scrape up again. The cubes of fat are being flattened and spread through the flour. Scraping and folding keeps the fat in sheets. Each rolling will make it all become more cohesive. After several rollings, scrapings and foldings, you'll have a crust with the fat dispersed in larger sheets than usual. The finished crust will be flaky in a different way than usual. The flakes are larger. And the crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans with it. Gather it into a flat disk, wrap with plastic and chill for 1-2 hour. Then finish as usual. I usually roll it thicker than traditional crusts - like 1-4 inch or so. It eats very nicely, absorbs juices without getting soggy.

Pastorio