Foolproof Pie Dough for Double-Crust Pie
Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV
We wanted a recipe that is tender, flavorful, and—most important—consistent.
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, ...