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My Best Pie Dough
I've been working on this pie dough for years and I'm finally happy with it. This recipe yields a crust that's perfectly flaky but still tender, making it suitable for all kinds of fillings, from fruit to custards. The buttermilk powder isn’t optional (okay, technically it is, but it makes this recipe really shine)! “1 serving” makes enough for a single crust pie. “2 servings” is a double crust. My favorite egg wash to accompany this dough is 1 yolk + a splash of cream + a pinch of salt.
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