The best pie crusts are buttery, tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust?
Transfer to a deep 9-inch pie pan. Gently press the dough down into the pan. Flute the edges and refrigerate for 1 hour. The crust will need to be partially baked. Preheat the oven to 350 degrees.
I have never made pie crust from scratch. My "pie" was, without a doubt, a disastrophe. A train wreck. A horrible mess. A disaster and a catastrophe. Although it tastes pretty good.
As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a ...
PITTSBURGH — Pie crust looks like it should be the easy part of making a homemade pie. All you need to create a flaky foundation for your favorite filling is a handful of basic ingredients most ...