Cut-In Method - for pie crusts, scones and biscuits

If you've ever made pie dough, scones or biscuits chances are you're already familiar with the cut-in or rubbing method. The concept is simple, but proper execution requires paying attention to a few important details. For tender and flaky results, make sure to follow these tips.

Introduction

In baking and pastry there is a method for just about everything; a set of guidelines that you can apply to almost any recipe that uses the same technique. The method for making pie dough, scones and biscuits is referred to as the cut-in or rubbing method, because you're quite literally cutting or rubbing cold fat into flour. The ideas is to minimize gluten formation by coating fat with flour which shortens the gluten strands (hence the name shortcake and short dough).

Gluten is formed when liquid is added to flour and the proteins in the flour (gluten and gliadin) link together. Kneading the dough strengthens the bond between these two proteins creating intricate webs and providing strength to a dough. Gluten formation is essential in bread baking (which requires strength to rise), but not ideal for something like a pie. Because of this, it's also very important to gently handle the dough after the liquid is added to minimize the amount of gluten formation.

What you can make using the cut-in method

• Pie Crust
• Scones
• Biscuits
• Streusel

Basic steps

1. Mix together dry ingredients
2. Cut cold butter into roughly ½ inch cubes
3. Coat butter with dry and cut into or rub into flour until mealy
4. Add (cold) wet ingredients to flour + butter mixture and bring dough together

Pie Crust

Key points to remember:

• Flours low in protein will produce the most tender results. Use pastry flour, cake flour, all purpose or a combination.
• Butter, lard or shortening works best
• Butter, lard or shortening should be cold
• Liquid ingredients should be very cold (pop into freezer 30 minutes prior)
• Honestly, everything should be cold (flour, bowl, butter, liquids)
• The cut-in/rub-in method can be accomplished in several ways: KitchenAid w/ paddle attachment, food processor, pastry blender, fork, rolling pin, fingers/hands
• When blending the flour and fat, you're aiming for mealy (almost like cornmeal). It's also good to see few pea-sized chunks of fat studded throughout the dough
• Keep things cold throughout the entire process - the butter should never get warm, or melt, and you should be able to see bits of fat at all times.
• Once you've added the liquid ingredients (cream, buttermilk, water, eggs, etc.), using a light hand is key. Bring the dough together - if it requires more structure, flatten and fold a few times. Do NOT knead the dough.
• How wet or dry your dough will be is dependent on the recipe. Pie dough recipes tend to be dry while biscuits and scones are wetter.
• Pie crusts should be refrigerated until the flour is adequately hydrated and the dough has relaxed (minimum two hours).
• Dough should be chilled prior to baking
• Unbaked pie crusts, scones and biscuit dough (cut-out) can be frozen. Thaw in fridge before baking
• Usually baked at a slightly higher temperature - Approximately 375-400 degrees Fahrenheit for scones, 400-425 for pie crusts, and 425-450 for southern-style biscuits.