Pie crust is the golden, flaky crown that turns filling into a masterpiece. Its flavor is not overly sweet, just slightly salty and rich to enhance a sweet fruit pie or a cheesy quiche. The texture: tender yet crisp, with flaky layers that melt in the mouth and are sturdy enough for a generous filling of berries, apples or chicken and vegetables. A perfect pie crust’s ingredients and methods are simple: With a food processor or a pastry blender, cut chilled fat (butter, shortening or lard) into flour, then add small amounts of ice-cold water, tablespoon by tablespoon, without overmixing. Gently mixing to pea- or bean-size bits will allow the fat to create airy pockets as the dough bakes. Chill the dough, then roll it out on a flour-dusted work surface. Ease it into the pan, trim the dough at the edges and save the trimmings to fashion decorative features. An egg wash brushed over the crust before baking yields a shiny, deep golden finish. Press dough trimmings together to make decorative edges and tops. These can be as simple as crimped edging for a rustic single-crust pie, or more elaborate additions, such as a braid or twisted rope edge, an intricate lattice top or artistic cutouts in various shapes. Whatever your style, you’ll come back to this recipe again and again.
Savory Pies: Because this recipe is not overly sweet, it works for savory dishes as well: vegetable tarts, quiche, chicken pot pies, heirloom tomato galettes and more. Add flavor with fresh herbs (thyme, rosemary, sage), grated Parmesan or cracked black pepper.
