25 Secrets Every Southern Cook Should Know

18. The Flakiest Piecrust

Always start with cold ingredients. Combine the dry ingredients and then cut in cold butter or shortening quickly with two forks or a pastry cutter so that your hands don’t warm the fat. Then gradually add ice water or very cold buttermilk until just combined. Just like when making biscuits, add the liquid gradually, just until the dough comes together. (The dough may seem dry, but it will absorb liquid as it rests.) Refrigerate for 30 minutes before rolling.

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