6 Steps to Making the Perfect Piecrust
- 1/7
Easy as Pie
- 2/7
Freeze About Three-Quarters of the Butter
- 3/7
The Processor Should Be Off When You Pour In the Water
- 4/7
The Dough Should Look Like This When You Squeeze It
- 5/7
The Processed Dough Should Resemble Uneven Crumbs
- 6/7
Press the Dough This Way to Form It into a Rough Round
- 7/7
Roll the Dough into Rounds About This Thick
Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.