'The best pie dough' really means 'the best pie dough for you.'
What gives? Do we really need two pie dough recipes in our arsenal, and which one is better than the other?is better than the other, or both are, depending on your circumstances and point of view. No matter what magazines and websites would have you believe, recipes are not one-size-fits-all, and, in this case, which recipe you choose largely comes down to what kind of baker you are, how much experience you have baking, and what kind of results you prefer. Here's a quick breakdown.
The beauty is that this fat/flour paste is much more tender than solid chunks of butter, which makes rolling the dough far easier. Even straight out of the fridge, it rolls out like Play-Doh, making it easy for beginners . The one big downside of this crust? Because the butter/flour paste is so tender and easy to roll to begin with, it also has a tendency to lose some of its form as it bakes. For instance, take a look at the edges of this apple pie:What starts as precise fluting ends up softened and puffed during baking. It also tends to slump a little more than a typical pie crust during blind-baking. This is not a huge deal—carefully followingPick this crust......
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