By Flo Braker
Besides being flaky and tasting delicious, this dough handles beautifully for both the novice and experienced pie maker. Another name for it is pâte brisée.
This is the crust for Flag-Raising Apple Pie and for Macadamia Cream Pie.
Pour the flour and salt into a 3-quart stainless steel mixing bowl and stir with a pastry blender to disperse the salt. Divide the cold butter into 6 to 8 pieces for a single crust