Single pie crust

Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky. Our goal was to create a supple, moist all-butter pie dough that rolled out easily and baked up tender and flaky. We first used the food processor to coat two-thirds of the flour with butter, creating a pliable mixture that was water-resistant. Then we broke that dough into pieces, coated the pieces with the remaining flour, and tossed in some grated butter. When we…

All-Butter Pie Crust is a versatile, flavorful crust that is perfect for any pie. Flavorful, tender, and flaky, this fool-proof pie crust can be used for single or double-crust pies.

Whenever I make Christmas pies at my in law’s house my mother-in-law thinks I’m some sort of genius. “You make your own crust?!” Yes (sometimes). And thank you. I love having a clever reputation! But in reality…the cat’s out of the bag. Pie crust is super easy to make. I’m no different than your 18th […]

A delicious, chocolate confection

We wanted a recipe that is tender, flavorful, and—most important—consistent. We wanted to make pie dough that was tender, flavorful, and consistent. Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that rolled out easily, we use a unique mixing method that "waterproofs" much of the flour so that it can't be hydrated and form gluten. We also use some vodka, which is just 60 percent water, and…

This single-crust pie dough is from Ken Haedrich can be used for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.

Mom always knows best, and using lard in pie crust is just one of the many ways she proves it. This lard pie crust makes a single crust and is easy to double, if need be.

We built a gluten-free pie dough from the bottom up that bakes up tender, but also light and flaky. Perfect pie dough has just the right balance of tenderness and structure. The former comes from fat, the latter from the long protein chains, called gluten, that form when flour mixes with water. Too little gluten and the dough won’t stick together; too much and the crust turns tough. So presumably we would face mostly a structural issue with a gluten-free dough, since gluten-free flours are…

This is my first run at testing Milk Street's Foolproof Single-Crust Pie Dough. In the recipe they published in their Milk Street magazine, they claim that it makes a crust that doesn't shrink when it bakes. I wanted to test this no-shrink pie crust right away and compare it to other methods.

This flaky and tender pie crust is made with both butter and shortening and comes together quickly in your food processor.