When making a pie crust baker bettie prefers to use what type of fat

Flaky crusts are made by leaving larger pieces of fat in the crust – the size of walnut halves or smaller. These large pieces of fat begin to evaporate moisture when the pie goes into the oven. This evaporation creates steam, and this steam forms air pockets in the crust, creating a flaky final texture.

Explanation:

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