Achieving a flaky pie crust requires a focus on preventing gluten development, which can be achieved by using cold ingredients. The three core components of pie dough are flour, fat (typically cold butter), and water (ice cold). Chilling ingredients such as butter and even the bowl of flour helps maintain a temperature that prohibits gluten formation. Methods can vary, but ensuring that tools and hands remain cool during preparation is critical to achieving that flaky texture. Ice water and pre-measured ingredients also assist in streamlining the process and enhancing crust flakiness.
To achieve the perfect flaky pie crust, it's essential to keep all ingredients chilled to prevent gluten from developing too much, which would result in a tough crust.
Before beginning pie crust preparation, measure and chill your ingredients, especially butter and water, which should be ice cold to create that desired light and flaky texture.
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