Foolproof All-Butter Dough for Single-Crust Pie
Appears in Cook's Illustrated September/October 2005
WHY THIS RECIPE WORKS
Our goal was to create a supple, moist all-butter pie dough that rolled out easily and baked up tender and flaky. We first used the food processor to coat two-thirds of the flour with butter, creating a pliable mixture that was water-resist...