Magpie Flaky Piecrust This is the ultra-flaky crust from Holly Ricciardi’s book Magpie. This recipe can be used for: 2 (9-inch / 23-cm) single-crust pies, 1 (9-inch / 23-cm) double-crust or lattice-top pie, 8 (4 x 2-inch / 10 x 5-cm) potpies, 12 (2 x 1-inch / 5 x 3-cm) mini pies, 1 (9 […]
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Large Pie Crust for Mile-High Double Crust Pies
Buttery Pie Crust for Gigantic Pies This recipe is based on our favorite all-butter Pie Crust but is extra-large for those towering double-crusted pies, like our Mile-High Apple Pie. Use this version when you need enough pastry to encase lots and lots of filling within a double crust. Print Large Pie Crust for Mile-High Double […]
Pie Crust
This pie crust recipe is the test kitchen’s favorite for its balance of favor, texture and eye appeal. The butter gives an incomparable rich flavor and golden color and the texture will be flaky if the dough is handled well. The key is cold ingredients, not working the fat into the flour too thoroughly and […]
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