How to make a light and flaky pie crust from scratch. It's easy! Please subscribe! http://youtube.com/hilahcooking Ingredients: 1 cup all purpose flour 1/3 cup butter (about 5 1/2 tablespoons) 1 teaspoon baking powder about 1/4 cup ice water (maybe less) More info at: http://hilahcooking.com Pie crust has a bad reputation, but it needn't. There's really only three main components to any pie crust: fat, flour, and liquid and once you understand the science behind it you'll be making kick-ass pie crusts every time, all the time. The first step of pie crust making is very much like the first step of biscuit making. The instructions will tell you to "cut the butter into the flour" or something like that. What that means is to work the fat component into the flour component to produce little blobs of fat coated in flour of varying sizes ranging from crumb-sized to pea-sized. This one essential step begets two delightful properties: Tender and Flaky. By coating the flour granules in some fat you are preventing them from touching other flour granules and therefore preventing the formation of gluten and making a tender-not-chewy crust, and 2) by coating the fat blobs in flour you are setting the stage for flakiness galore. When the flour-covered fat blobs are rolled out flat, they create microscopic layers of fat and flour. Imagine a sedimentary rock. Once it goes into the oven, those fat blobs melt, leaving behind air pockets and that's what makes a flaky crust. Viola! It's that easy! Less