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After deftly adding water and a bit of vinegar to the pie dough's dry mixture, dump the dough out onto a clean surface. Then, as Cheryl describes it, "Smear the butter [in the dough] to create sheets that makes even more layers in the dough.". First, make a mound of the dough and then use the palm of your hand to push the dough forward ...

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Get handsy. Have Knives, Will Cook insists fraisage is key to mastering if you're looking to create crispy, flaky baked goods. According to King Arthur Baking, the trick is to cut cold butter into ...

Fairly standard. But here's the crucial part: You then pile everything into a mound on your work surface and use the heel of your hand to smear the butter …

9 Comments American-style pie dough—cutting fat like butter, shortening, or lard into flour, then adding water—comes with a lot of don'ts: Don't let the fat melt. Don't …

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Smearing the butter into flour creates these supremely flaky layers. Fraisage takes a slightly different approach to flakiness. To make a pie crust using fraisage, you still cut the butter into chunks and add liquid. Fairly standard. But here's the crucial part: You then pile everything into a mound on your work surface and use the heel of ...

Shop the Story. Make the dough in a food processor by pulsing together flour, salt, and butter pieces. Add ice water, splash by splash, until a dough just forms. Dump onto a lightly floured work surface, then smear outward with the heels of your hands. Aim for shallow strokes, pushing forward a small amount of dough—figure a couple tablespoons.

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First, make a mound of the dough and then use the palm of your hand to push the dough forward, flip the dough back onto itself, and press again. Work gently to avoid kneading and continue to fraisage, adding any additional liquid as needed.

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The Fraisage Method Will Forever Change The Way You Make Pie Crust Mizina/Getty Images By Michelle Welsch / Updated: …

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