Firm Crust American Pie Dough
Appears in Cook's Illustrated September/October 1996
Suggestions from our readers sent us back into the kitchen to try varied additions to traditional American pie pastry.
WHY THIS RECIPE WORKS
After extensive testing, the path to a great pie dough recipe was clear: Use a high proportion of fat for good texture, including both butter and vegetable shortening for the optimal mix of flavor (from the butter) and flakiness (from the s...