My Secret to the Flakiest Pie Crust #bakingtips

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. In a large bowl, add the flour, powdered sugar and salt and mix together.
2. Rub in the cold cubed butter with your fingers or a pastry blender until it looks like coarse breadcrumbs. A food processor can also be used.
3. In a small bowl, mix the egg yolk with the smaller amount of water (2 tablespoons), then add to the dry ingredients.
4. Mix gently until the dough comes together, then press it with your hands to bring in any dry bits. Add a little of the remaining water only if the dough seems too dry.
5. Wrap the dough in cling film and refrigerate at least 30 minutes to let the gluten relax before rolling.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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