Pie dough is one of those foundational recipes, that once mastered, opens the door to all sorts of bakes - pies, tarts, galettes, and even scones and biscuits. The process of making this all butter pie dough is actually called the biscuit method, but no matter what it's called, the process to make them both is relatively the same. SCIENCE OF PIE: The science of pie dough making is simple. Cold butter (or fat) is cut into flour (including any flavor mix ins - sugar, salt, herbs, etc.) in order to disperse little pieces of the butter throughout the dough. The flour coats the butter, and when baking, the water in the butter evaporates, creating steam. The steam causes the dough to puff up and create pockets which results in flaky ...
All Butter Pie Dough
