Classic Pie Crust
Food & Wine’s Justin Chapple makes his Classic Pie Crust recipe with all butter to ensure the flakiest crust. Chapple calls for a food processor to make the process even easier, but you can make the crust by hand using a large bowl and a pastry cutter or fork to work the butter into the flour mixture. Don’t forget to decorate the edges of your pie. See the Note for inspiration. Slideshow: More Pie and Tart Recipes
1. If making a double crust pie, roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1-inch, fold the overlay under itself and crimp decoratively. Cut a few slits in the top crust for steam to escape.
2. You can easily decorate the edge of your pie crust using one of these fun techniques:
Classic Crimp: Use your thumbs and fingers (or knuckles) to crimp a scalloped edge.
Old-School Edge: Use the tines of a fork to imprint lines in the dough.
Crescent Moon: Use an inverted spoon to form crescent shapes around the edge of the crust.
On the Dot: Use the handle of a thin wooden spoon to imprint the edge of the crust with dots.
Caesar’s Crown: Using scissors, snip the crust of the dough in 1-inch intervals and then twist the dough in opposite directions to form what resembles Caesar’s crown.