There are three basic schools of thought about what makes flaky pie dough: butter, shortening, or both. For classic pie dough, I’m in the last camp. Technique also determines how flaky your crust will be. Here I use a method known as fraisage, in which you smear pea-size pieces of fat into the flour to create alternating layers of dough and fat. During baking, the fat melts, creating steam that lifts up the layers of dough, creating a very tender pastry—it’s a simple step that creates an incredible crust. This dough is made with a combination of all-purpose and spelt flour, which adds creamy color and a mild, nutty flavor. It also provides a bit more texture, which can come in handy when you use this dough for jammy tarts or savory pies.
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