Instructions: For flaky crust, ingredients must be cold to start with and stay cold.

Use the correct flour. It is practically impossible to make a flaky crust or even one that holds together using cake flour and equally difficult to make a tender crust using unbleached all-purpose or bread flour.

If using baking powder, be sure not to use SAS baking powders, which contain sodium aluminum sulfate, or the crust will have a bitter aftertaste. Use an all-phosphate product containing calcium acid phosphate, such as Rumford, available in some supermarkets and most health food stores.

If not weighing the flour, use the dip and sweep method: Lightly stir the flour, then dip the cup into the flour and sweep off the excess with a metal spatula or knife.

Brush off any excess flour on top of the dough after shaping it, as it will taste bitter after baking.

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