Need A Pie Crust? Try Out This Old Fashioned Version It’s Light, Flaky & Comes Out Perfect Every Single Time

Our Guests Thought We'd Bought Our Pies From an Expensive Bakery When We Used This Method!

We love a good pie, especially when it's homemade, but while we've got making the filling down to an art, we often struggle with getting the pie crust just right. Namely, we want a flaky, decadent pie crust just like the ones we grew up eating when we visited Grandma's house, but we've never been able to replicate her technique. She clearly had a few tricks up her sleeve, but even after significant experimentation in the kitchen, we still can't figure out just how she got her crusts so perfectly flaky.

This method is guaranteed to produce flaky pie crusts every time, in part because refrigerating the dough after making it preserves the flakiness. Also, it uses a special ratio of flour to butter that creates a strong but flexible crust that won't crack or tear.

This method is incredibly simple but is the one used by many professional pastry chefs!

For The Full List Of Ingredients & The Delicious Step By Step Directions To Follow, Please Head On Over To The Next Page…