'Dough mass' presentation slideshows

Why is solid fat needed to produce flakiness in pie crust (pastry)?

Why is solid fat needed to produce flakiness in pie crust (pastry)?. Incorporation of fat. When solid fat is incorporated into raw pastry dough the instruction is to incorporate it until the fat lumps are about the size of a pea The dough with its fat would appear as follows. Dough ball.

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