November 18th, 2009
This rich, buttery pastry crust is light and tender, perfect for fruit pies and tarts. I find the food processor technique the quickest and least messy method for making pie dough. It’s almost foolproof — just be sure not to overwork the dough in the machine or the pastry will be tough. — Myra Goodman
See directions below recipe on making pastry by hand. Makes enough for 2 single-crust pies or 1 double-crust pie, 9 to 10 inches in diameter.
Make your own pie dough for a rich, flaky crust. Photo by Mike Neale Dreamstime
Barbara Kessler
Andrew Winston
Danielle Nierenberg
Anthony Swift
