Old-fashioned flaky pie dough from Serious Eats

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Notes about this recipe

  • TrishaCP on November 23, 2018

    I made this dough for a cherry pie, and it came out as advertised- flaky and buttery. The technique is backwards for how I usually make dough- you make the dough, and roll it out and only then do you let it rest- but it worked! Will definitely use this one again (Stella Parks recipe).

  • hirsheys on June 17, 2018

    This was a complete disaster for me. It's a warm day, but I rolled this out in a relatively cold kitchen and had to keep putting it in the fridge to firm up. Once it finally was ready and in the oven (with a cherry filling), the edges started falling off and dripping onto the oven and burning. In the end, half of the pie crust also got overcooked, despite getting covered, because it cooks for so long at such high heat. Definitely not the pie crust for me.

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