Pie Crust--double crust pie

A good pie lives or dies by its crust, and this double batch gives you enough for both the bottom and a top, with extra to crimp the edges.

Cold is the whole game. Keep the fat and water chilled so the fat stays in firm flecks through the flour. In the oven those flecks melt and release steam, which is exactly what pries the dough into flaky layers.

Add the water a little at a time, just until the dough holds together when you squeeze it. Too much makes the crust tough; too little leaves it crumbly and hard to roll.

Handle it gently. Overworking develops gluten and trades flaky for chewy, so stop the moment it comes together.

Chill the dough before rolling. A rested, cold disc rolls out smoothly without springing back and holds its shape in the heat instead of slumping.

Roll from the center outward, turning often, until you have a round a couple of inches wider than your pie plate.

Chef Tips

• Keep a bowl of ice water nearby and add it by the tablespoon so you never overshoot.
• If the butter softens while you work, slide the dough back into the fridge for ten minutes.
• Flour the surface lightly; too much works into the dough and dries it out.
• For a glossy finish, brush the top crust with egg wash before baking.

Variations

• Use all butter for flavor, all shortening for tenderness, or a mix of both for the best of each.
• Add a teaspoon of sugar to the dough for sweet fruit pies.
• Swap in a little whole wheat flour for a nuttier, sturdier crust.