Scott Cutaneo reveals how to make a flaky pie crust.
First, place 1 cup flour on center of marble (marble keeps ingredients cool). Add ½ teaspoon salt and fold in. Place 4 ounces of butter (pre-diced and frozen) into center of flour and cut in with fork. Keep the butter solid but no larger than a pea; resembling the texture of corn meal. Add 1/4 cup ice water in small amounts to dough. Knead dough together. Set dough aside and lightly coat marble surface with flour; flour rolling pin as well. Hit dough with rolling pin a few times. Then, begin to roll dough out, turning dough a quarter turn until you get 1/8 inch thickness. Try not to roll over the edge, which will fray the ends. Roll onto rolling pin and transfer to pie pan. Trim edges leaving a 2 inch overhang. Crimp edges to create a beautiful home made pie crust.
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