If you want to make your spectacular pies even better, science is here to help.
Letting your butter sit in the freezer for 10 to 15 minutes can improve your crust.
When the water from butter evaporates from liquid to gas, it leaves little air pockets within the crust, giving it a flakier texture. The more air, the flakier the crust.
The globs of fat also help prevent the proteins in the crust from binding tightly and making it too dense, an unsavory quality for the treat to have.