Flaky Pie Dough

Of all the pie doughs I have ever worked with, this is the best and easiest to prepare and roll out. It is the dough I use for many of the one-and two-crust pies in this chapter. Though it is not much effort to mix the dough by hand, I find that using a food processor makes it almost instant. The baking powder encourages the dough to puff slightly during baking so that it presses into the hot pan bottom and bakes through evenly. (Though the dough would normally rise away from the pan due to