The Test Kitchen: How to Make Pie Dough - Gourmet Magazine

[tzkelley]

I'm sure this technique makes it easy to roll out but I can't imagine it's as flakey as the normal technique of leaving larger pieces of butter.

[Vivalarachie]

I tried this yesterday and it worked perfectly! The dough was extremely easy to roll out. Thank you :-)

[soozll]

No..it doesn't contribute to gluten developement, the flour is coated with enough fat before the water is added.

I wish this video showed the baked crust. The fraisage technique makes the dough nice and cohesive so rolling it out is so much easier. It also layers the fat and flour, and makes the flakiest crust I have ever experienced. In the US, we've been warned about overhandling dough and have not been advised enough about mixing it right. We over cut the flour and fat too fine

[Vivalarachie]

And scraping it against the counter won't overdevelop the gluten or make it tough?