Once you understand what’s behind a “perfect” flaky pie crust you won’t have any trouble whatsoever getting it right every time. The key is in making sure that the fat you use is only coated in flour, not blended completely through. The best way to do this is to make sure the shortening or margarine you use is as cold as possible before adding it to the flour, and to only quickly mix it in using a pastry cutter, two butter knives, or a food processor on “pulse” setting. Remember – cold, and quick. The longer you mix, the more you handle the dough, the longer the fat is out of the fridge, the more likely it is it will begin to melt and mix with the flour – and that always results in a tough, leaden pastry. You also need to make sure you use icey cold water, and as little of that as possible to get a cohesive dough.

2 1/2 cups of flour
1 tsp salt
1 cup of cold margarine or shortening (non-hydrogentated ONLY, please)
6 to 8 tablespoons of chilled water

Blend the flour and salt. Cut the margarine in quickly until the mixture resembles coarse cornmeal. Begin adding cold water 2 tbsp at a time, mixing lightly and rapidly, until a cohesive dough forms. You’ll know it’s ready when you can pick it up and squeeze, and have it stay together. If it crumbles apart, you need to add more water.

Split the dough in half, wrap in plastic, and chill for 30 minutes. Place one ball between two sheets of waxed paper or parchment paper. Flatten it into a disc with your hand. Using a rolling pin, begin rolling it flat. Use short strokes and only ever roll from the center of the disk outwards, turning it by 1/4 turns every stroke. This is how you get a near perfect circle with an even thickness. It’s the right size circle when it can fit your pie pan with about an inch hanging over the edge. Lift the top sheet of waxed paper off, invert the pie pan over the pastry, and flip the whole dealy over, so that the bottom sheet of waxed paper is now on top. Gently peel this off and use your hands to press the pastry gently into the pan. Leave the excess to hang off the edges.

If the pie is going to be a double-crust pie (such as for apple pie), repeat the roll-out procedure with the second ball of dough. (If it’s a single-crust pie you’re making you can freeze the second ball for later use.) Fill the unbaked shell with whatever you’re using. Lift the top sheet of waxed paper off the second crust and carefully invert the dough over the top of the filled pie. Ease the last sheet of waxed paper away from the dough, then use your fingers or a fork to crimp the edges of both pie crusts together, sealing it shut. If there is still excess dough hanging off the edges at this point run a shart knife around the edges and pack it all together in a small ball. You can re-roll this and cut out pretty shapes to put on top of the pie, or use it to make cinnamon sugar pinwheels. Cut a few decorative slits in the top of the pie and bake as directed in the recipe.