How to Make Pie Crust

Cut the butter and shortening into chunks and add the chunks to the flour mixture.

Using your fingers, a pastry blender, or two knives, work the fat into the flour mixture until the ingredients resemble crumbs.

Alternatively, you may use a food processor; if you use one, add the ingredients to the work bowl and mix with 24–36 quick, short pulses—enough for the mixture to resemble coarse meal.

Add the milk, using only enough to gather pastry into a soft ball of dough.

(Start by using 4 TB.

of the milk.) If you use a food processor, add 4 TB.

milk and process the ingredients for several seconds until the mixture forms a ball of dough.

Add the remaining milk, if necessary, to help shape the dough.

Cut the dough in half and flatten each half to make a disk shape.

Wrap the dough in plastic wrap and let it stand at least 30 minutes.

Here are some interesting facts about pie dough: • You can refrigerate pie dough for several days, or you can freeze it for up to 2 months.

Put the wrapped dough in a plastic bag for freezing.

• The less liquid you use to make the dough, the more tender and flaky the crust will be.

• The addition of lemon peel gives the dough a pleasant fragrance that is particularly nice for fruit pies.

You can use 1/2 tsp.

cinnamon in addition to or instead of the lemon peel.

• You can use another liquid instead of milk.

Most recipes call for ice water.

Milk is more enriching and provides a better color.

You may also use fruit juice (which is especially good for fruit pie), melted vanilla ice cream, plain yogurt, or—if you like a really rich dough—sour cream.

• The dough should rest after you prepare it in order to let the flour gluten relax.

If you skip this step, the dough may be tough.

This step is particularly important for food processor dough.

• Although you may halve the dough (for a streusel-top pie, for example), why not prepare a full recipe and use the other half for a second pie?