Am I the only person outraged by this terrible conspiracy of mis information?


As an aside - or maybe more to the point - these things can be so confusing:

When making a flakey pie crust you do need to add water (and salt). The issue is WHEN that water is to be introduced .

After a few minutes of slicing the crisco or lard into the flour you find you pretty much done the lumpy bits seem about the sized of green peas and maybe larger .
This is the time to introduce ICE COLD water. I mean really cold. Water you p poured into crushed ice is about right

You add it in little bits as you use the knives to get it through the dough.
RESIST THE URGE TO TOUCH THE DOUGH WITH YOUR HANDS~!!!!!!!!
Don't do it. Don't even think about it. Don't do it. The mere touch will destroy your crust

Add the water a little at a time and slice it in with the knives. Don't get all smarty pants and turn the blades sideways.

Then when you think you are done set the dough aside for a few minutes to hydrate.
Use that time to break out some more flour and a rolling pin and clear your work area.

When rolling out the dough don't try to get it perfect - - or free of holes - - you only want to roll the dough just enough to get it the size and thickness for the pie crust. Use lots of flour to prevent sticking and don't worry about holed and cracks in the dough. The goal is to minimize any working of the dough. It's critical that you not work the dough because you have water in it and the water is going to react with the gluten and cause the dough to become something that is not-flaky.

You can fix cracks and holes and defects in the crust AFTER you have placed the dough in the pie plate on top of the Chicken pot pie or where ever it's final destination is to be.
Use the scraps to fix holes etc. Just lay them on and press ever so slightly - and I mean slightly.


That is how to manage the dough for a flaky crust
Try it. I will work for you every single time.
I promise.