Double-Crust Pie Dough

This pie pastry recipe has all the taste and texture elements it should. The butter makes it melt-in-your-mouth tasty, the egg gives it structure so that it won’t become soggy, and the little bit of acidity promotes tenderness.

Although some recipes in this chapter call for a single pie crust, I recommend making this double-crust recipe and freezing half for later use. A double-crust recipe is easier to mix (and measuring half an egg for a singlecrust recipe is possible but not alwa