The How-To Kitchen: Pie Crust

Casey Barber

by Casey Barber on October 19, 2009

Pie crust is one of those things that causes irrational fear. Even certain seasoned cooks I know quail at the thought of making one by hand, when it can be pulled together almost instantly with a food processor and only a little longer without. All you need is super-cold butter and water and you will not fail.

cherry pie
Now, some swear by a mixture of shortening and butter, and there are some Southern purists who will seek out lard. I use shortening so rarely that it goes bad in my pantry before I finish the tub, so I rely on the following all-butter recipe, taken from Ms. Martha Stewart. It makes two crusts, perfect for anything sweet or savory. Dare I suggest a chicken pot pie?

Now go off and impress all your loved ones with your newfound skills—and don’t let me catch you skulking around the Pillsbury pie crust aisle ever again.

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