I have made many, many pie crusts from scratch including making and rolling as many as 75 in a row when working at a restaurant bakery. This is indeed a classic pastry recipe and it works beautifully! I made two crusts using a food processor and blind baked them. They are about to be filled with Lemon Meringue III. I can tell from handling to pastry and seeing them come from the oven that these will be wonderful crusts. Be sure not to overwork the dough and use water either from the fridge or use water with ice cubes strained out. Stop processing before it totally comes together. Turn it onto a lightly floured surface and fold together just a few times until it forms a ball. Wrap in plastic and put it into the freezer for 20-30 minutes. Then roll it out. If it shrinks at all as you roll it, put it back into the freezer immediately or before filling. This will prevent gluten from forming and will yield a tender, flaky crust. You can also freeze the crust tightly wrapped either before or after rolling it and forming the crust in the pan. Sorry, I already filled the crusts; I'll take a picture next time.
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I have made many, many pie crusts from scratch including making and rolling as many as 75 in a...