Recipe: Pie Crust
"Through much trial and error (read "pain and anguish"), I've discovered that there are three main tricks to handling pie crust successfully: Keep it really cold, don't stretch the dough, and be patient. If you try to rush the process by not chilling the dough at each step, the dough will be sticky and very difficult to handle. I use a large heavy plastic bag to roll the dough out -- it's easy to move to and from the freezer, and you can just cut the bag apart to remove the dough for shaping. If the dough is very cold, it will peel off easily. This recipe makes plenty of dough to fit a 6-inch pie plate or deep tart pan. It will also fill two 4-inch pie tins. It's great for desserts like this caramel apple pie or savory dishes like quiche or pot pies...."