Types of flour and fat determine flakiness of pie crust

Marice Phelipe
All-purpose flour and butter made the prettiest and flakiest pie crust.

Finally getting my dream kitchen followed by a year of lockdown and almost another year of anxiety about going out has made me a competent home cook. I rarely cooked while I was teaching, as my job demanded about 60 hours a week. After I retired, I cooked a bit more, but I was very frustrated by the poor design of my kitchen. 

In February 2020, we began a kitchen remodel. Everyone knows what happened the next month.

So, for the last 20 months I have spent plenty of time in the kitchen. And this is the time of year I bake pies. Lots of pies. My grandmother, Mam-ma, always made pie crusts from scratch. My go-to was refrigerated pre-made pie crust. However, I wanted to eschew the preservatives and plastic packaging, but mainly I wanted to make a pie crust as good as Mam-ma’s.

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