Seven Types of Pie Crust

The following seven doughs give you the opportunity to make pies to accommodate a variety of diets and preferences, because everyone should be able to partake in the pleasures of a homemade pie. To successfully execute these recipes it is crucial to keep the ingredients at the right temperature, which allows you to incorporate the fat into the flour without emulsifying it. Unless otherwise noted, an ingredient should be room temperature (68 to 72°F/20 to 22°C). Depending on the type of pastry dough you are making, an ingredient may be specified as “cold,” which would be in the fridge range of 34 to 40°F (1 to 4°C), or freezer temperature, which is below 30°F (−1°C). My unusual technique of dissolving the sugar and salt in water, rather than adding them to the flour, ensures even seasoning for a flavorful dough.