HUMAN NUTRITION

Detailed explanation-1: -Why? Fat keeps the layers of flour/water “matrix” separated as the pie bakes; the longer fat is present in its solid form (score one for shortening, with its high melting point), the more flakes will form, the more tender/flakier the crust will be.

Detailed explanation-2: -The fat is where the beautiful flakiness of pies comes from. The flour coats the fat pockets and then, during the baking process, the fat pockets create the space between the flour layers, leaving flaky, airy perfection.

Detailed explanation-3: -Flakiness is achieved when there are discernable lumps of cold fat remaining in the final dough. In a hot oven, the dough sets quickly around these cold bits of fat. The bits of fat then melt, leaving holes and creating flaky layers.