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How-To

How to Make Pie Dough

Baking expert Abby Dodge demonstrates the simple French technique called fraisage to smear butter pieces into flour for a flaky pie crust

Sarah Breckenridge
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Roll up your sleeves: This technique looks easy because it is! Try it out by making Abby’s latest Classic Pumpkin Pie recipe or browse our collections for more seasonal and holiday pies.

Classic Pumpkin Pie
Perfect Thanksgiving Pies
Fun Pie Recipes for Pi Day
Summer Pie Recipes

Videography by Gary Junken and Michael Dobsevage; editing by Gary Junken.The key to a flaky pie crust is to create streaks and layers—not lumps—of butter from the pea-sized pieces that are in the dough. The French have a term for this: fraisage. The technique is simple. All you have to do is smear those butter pieces into the flour using the heel of your hand.

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