Foolproof Pie Dough for Double-Crust Pie
By J. Kenji Lopez-Alt
Appears in Cook's Illustrated September/October 2010
WHY THIS RECIPE WORKS
We wanted to make pie dough that was tender, flavorful, and consistent. Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that rolled out easily, ...