Pie Dough

Like all things pie in my life, my training came from Paula Haney of Hoosier Mama Pie Company in Chicago, Illinois. I am confident that this is her dough recipe, though maybe I’ve changed it. I can’t really remember. The key is to keep the butter very cold while bringing the dough together. The flecks of butter melt during baking, leaving little air pockets that yield the flaky texture.

If you work the butter into the dough, it will be much more like a short crust—t