So... why is a flaky pie crust so desirable?
Ever since I was a kid, I always heard the term "flaky pie crust" and how we should aspire to create one. I remember commercials for Crisco extolling it's virtues as being the perfect ingredient for a flaky pie crust. I remember flipping through magazines and seeing ad layouts for Wesson Oil as being the best for a flaky pie crust. But, for the life of me, I've never known WHY a flaky pie crust is so desirable.
Personally, I don't like all those "crumbs" falling off the crust when I'm eating a piece of pie. They're not only messy, they're more work when I'm trying my darnedest to consume my pie! LOL
So, I ask again. Why is it so great to have a flaky pie crust? Is it just to see if people really CAN achieve one? Is a flaky pie crust the Holy Grail for pie bakers? Please.... enlighten me! LOL