To make a flaky piecrust more pains must be taken than in making the crumbly crust. Very soft fats and oils do not make as nice a flaky crust as the firmer shortenings. Bread flour may be used very satisfactorily.

In Mixing the Ingredients be sure that they are cold, particularly the shortening and water. Do not use the fingertips for mixing. The heat of the fingers softens the fat. Cut the shortening into the flour with two knives, rather quickly, and do not mix it very thoroughly; leave it in lumps or thin slices which will roll out to make layers or flakes.

There are Three Methods of Making Flaky Crust. The third one is particularly good when you want to cut down the amount of shortening used. It is harder to mix and of course the crust will not be as rich as one in which a larger amount of shortening is used, but it is not tough.

A Hot Oven is Especially Important in baking a flaky crust. Layers of cold air have been incorporated into the crust and the heat of the oven expands this air quickly, making the crust light.

It is Important to Prick Flaky Crust before baking it. Otherwise it may puff too much in one place.