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By: Natalie Lawrence Light and Flaky Pie Crusts -an example outline- This web page is about the proper way to create a light and flaky pie crust. There are several techniques that can be used to ensure success in making pie.These instructions are general, and could be used with any number of recipes.

I. Ingredients
    A.Using the highest quality ingredients will help in the making and the "shelf life" of the pie crust.
        1. All-purpose flour or all-purpose flour with a combination of pastry flour works best.
        2. Cold, unsalted butter should be used. A combination of unsalted butter and shortening, or cream
            cheese may also be used.
        3. A pinch of salt, up to a 1/2 teaspoon is essential.
        4. Filtered water works best to maintain a natural flavor.

II. Making the Dough
    A. The flour and salt should be combined in a bowl. Using a chilled bowl helps to ensure the cool temperature of
        the dough.
    B. Cut pieces of butter or shortening in with your fingers, or with a pastry blender.
    C. When the dough resembles rough corn meal, start adding the ice water, by the tablespoon.
    D. Blend the dough with a fork, until it just comes together.

III. Preparing the Dough for Baking
    A. Pull the dough with your fingers.
        1. If the dough "gives" like elastic, then it is in good condition.
        2. If the dough "rips" instead of "pulls," prepare on letting it refrigerate longer than originally anticipated.
    B. All pie dough needs a resting period between each handling.
        1. Dough should rest after it is mixed and combined.
        2. It should rest after it is rolled out and put into the pie pan, before baking.
    C. After the pie dough has chilled for approximately 30 minutes, it is ready to be rolled out.
        1. Dust the work surface with flour. Also dust your rolling pin, and keep some flour out for extra dusting.
        2. Roll the dough out to the left, right, and straight ahead. Do not rolll backwards, this could tear the dough.
        3. Pick the dough up periodically to turn it, so that all sides are evenly rolled.

IV. Moving Dough to Pan and to Oven
    A. There are three way in which you may move the dough into the pan, from your work surface.
        1. You may slide your fingertips underneath the dough and gently place it in the pan.
        2. You may gently fold the dough over the rolling pin, and let the dough "fall" into the pan, using the rolling pin as
            a guide.
        3. You may gently fold the dough into fourths, placing the most narrow part in the center of the pan, and then
            unfolding the dough.

IV. Baking the Dough
    A. Some pie shells should be fully pre-baked, some partially pre-baked, and others should be baked with their
        fillings already inside.
        1. Consult your recipe to check this. It is important that you follow instructions at this step.