Have no fear—this buttery, flaky dough is here!
Using all butter, instead of a combination of butter and shortening, gives this pie dough extra flavor.
Easier said that done, right? For many people, making pie dough is a crap shoot. Sometimes it bakes into a perfectly flaky crust, but other times it comes out tough. Sometimes you need just a couple tablespoons of water, sometimes a full 1/2 cup. What gives? So how does the simple action of cutting butter into flour result in layers and layers of flaky pastry? It's all got to do with the balanced interaction of gluten and fat.
You see, it turns out that when it comes to pie dough, our existing model has it wrong. In fact, it's not the fat that's coating pockets of dry flour. It's the reverse. It's the . With this model, things make much more sense. You can easily and intuitively see how fat gets coated with flour , and with this model, when you add water, you are indeed moistening dry flour so that it can form sheets of gluten.
Pure pockets of fat that will flatten out into long, wide, thin sheets as you roll out your dough, separating the layers of gluten-enforced flour from each other so that rather than forming a solid, leathery mass, they separate and gently puff as they bake.
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