We’re doing this old-school, with a hands-only, machine-free, blow-your-mind technique for the best damn all-butter pie crust. It’s got flakiness to rival a croissant’s, a texture so tender it shatters under the weight of a fork, and that ideal balance of sugar and salt to keep you coming back for one more crumb. Here’s how it comes together. Ready?
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from Bon Appétit http://www.bonappetit.com/test-kitchen/how-to/slideshow/step-step-guide-flakiest-butteriest-pie-crust-youll-ever-make