I used this recipe to make my very first from-scratch pie crust yesterday, and it turned out AMAZING. In fact, I can't believe how well it turned out for a first pie crust. The pastry is so buttery and flaky, and it holds its shape incredibly well. I used this recipe in conjunction with the pie section of Joy of Cooking, which gives a plethora of helpful info on mixing, rolling, and forming pie crusts. In a nutshell, it seems to come down to the following: (1) think COLD. Everything should be cold, from the utensils to the ingredients to your hands. Since my apartment tends to be warm, I even threw the bag of flour in the fridge for a few hours before I started.(2) Mess with the dough as little as possible. Cut the butter in just enough to make large crumbs, no kneading or excessive stirring, and use the least amount of strokes rolling it. (3) Use just enough water to allow the crumbs to come together. No more. I liked one user's suggestion of flicking the ice-cold water in with tines of a fork. It distributes the water well while preventing the dough from getting too wet. This is the perfect recipe for a beginner like me!
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I used this recipe to make my very first from-scratch pie crust yesterday, and it turned out...