How do you make a flaky apple pie?

Answer 1

Flaky Pie Crust recipe This recipe makes enough dough for one 9 inch covered pie. If your pie only requires a bottom crust, use half this recipe. Note: for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later. In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust. Ingredients 2 1/2 cups (310 grams) white flour 1 teaspoon (6 grams) salt 1 teaspoon (4 grams) sugar (optional) 1 cup cold (225 grams) butter 1/3 cup plus 1 Tablespoon (80 mL plus 15 mL) cold water (If Using whole wheat flour use Half the recipe for same two pie results) Procedure Whisk flour, salt and sugar together in a deep bowl. Cold butter into small pieces and add to the flour mixture. Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces. Cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed. Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough. Chill the dough for 10-20 minutes. Cut the dough evenly in half. On a lightly floured board, roll each half out until it will cover a 9 inch pie dish, with about 3/4" inch overhang.

Answer 2

The main apple pie shouldn't be flaky but if you insist it to be flaky try using puff pastry. This will help by inflating the layers and becoming crispy and flaky.