Part 3/7:
The crust preparation showcases a technique often found in traditional home economics. The method—known as "rubbing in"—is well regarded in numerous classic European recipes. It involves mixing the flour and butter by hand, ensuring the butter remains cold for that flaky texture. The importance of cold ingredients cannot be overstated here, as they are crucial for achieving the desired flaky layers.
Once the butter and flour mixture resembles coarse crumbs, the next step is to incorporate egg yolks for additional richness, enhancing both flavor and texture. Minimal water is added to avoid a soggy crust; instead, the egg acts as a binding agent.