Use A Cheese Grater For A Super-Flaky Pie Crust

Use A Cheese Grater For A Super-Flaky Pie Crust

There are lots of things people try to get a super-flaky pie crust — using vodka instead of water , for example. Another idea? Just reach for a cheese grater, as this video explains — you’ll get an even better, flakier crust.

If you don’t own a rolling pin, that’s not a problem if you want to make a pie crust, but getting it shaped and into the pie dish might be tricky. Jonathan Waxman shows us how you can take a frozen (or mostly frozen) pie crust, push it through a cheese grater, and get shredded dough you can then massage with your hands easily. The end result is a malleable crust that bakes up flakier than if you’d just rolled it and laid it into the dish.

Of course, you could always skip both methods and grab a prebaked pie crust from the supermarket, but that’s just nonsense, right? Hit the link below for more, and to see the crust used for Panna’s tarte aux pommes recipe.

How to Make the Flakiest Tart Crust with Jonathan Waxman [Panna (YouTube)]


  • You will notice he’s talking about gluten free pastry.

    Anyone who has made gluten free dough knows that it is the stickiest thing in the world and is almost impossible to roll out. And even harder to move once you do manage to roll it out because it doesn’t have the rubbery gluten in it.
    This is just a trick to get around that.

    edit: never mind, i failed at comprehension. He’s just talking about avoiding overworking the dough and developing too much gluten. That’s not a problem if you use gluten free flours, you can overwork them to your hearts content.

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