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Butter Flaky Pie Crust
October 27, 2009

Buttery rich and delicious, light and, yes...flaky! Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. I mixed it up, exactly as written, and used it for "Apple Crumb Pie," also from this site. I did use cold butter, but didn't even bother to chill the dough and it still rolled out like a dream. I scaled the recipe down to four servings, which turned out to be the perfect amount of pastry for two, individual pies. Not only was this surprisingly good, it was probably one of the easiest pie crusts I've ever worked with. A real pleasant surprise all the way around.

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