Making Perfect Pie Dough

Appears in

Published 1994

About

Cool fingertips make good pastry,” an old adage goes. The general rule for all pie doughs is: Handle them as little as possible and keep them cool as you work. Otherwise, the fat can break down and become greasy, resulting in a leaden crust.

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In this section

Making Pie dough by Hand

Adding the Liquid

Mixing Dough in a Food Processor

Gathering the dough Together

Make-Ahead Strategy for Pie Crusts

Rolling Out the Dough

Part of

Pie Basics

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