Dough

This crust is an excellent choice for double-crust fruit pies. For a single-crust pie, simply divide the recipe in half. The dough may also be used for tartlets

Both the use of butter and shortening make for a flaky pie crust. It is best to refrigerate the dough overnight if possible for ease in rolling it out between two sheets of lightly floured wax paper.

Active time: 10 min Start to finish: 1 1/4 hr

This dough can be used to prepare Tomato and Onion Tart . May be prepared in 45 minutes or less but requires additional unattended time.

Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter. This recipe is an accompaniment for Apple and Calvados Tart. Active time: 15 min Start to finish: 1 1/4 hr

The key to a good flaky pie crust is using a combination of butter for flavor and vegetable shortening for flakiness. This recipe makes enough for one double-crust pie or two single-crust pies.

This recipe was created to prepare Sour Cream Raisin Pie and Pumpkin Pie "Pumpkin" . The amount of water necessary to make pastry dough is likely to change slightly from time to time, depending on variables such as humidity and the moisture content of butter and even flour.

This recipe is used to prepare Herbed Goat Cheese Tart .

It takes a bit of practice to make a pie crust, just as it does to hit a tennis ball. Take a cool Saturday morning and make several batches, testing them by cutting off a strip and baking it, until you come up with the one of your dreams. Note on your recipe what you like, then write your own recipe. The size you cut fat into whether you use shortening or butter can both make a difference. Remember, however, that different flours absorb water differently, and flours absorb water differently according to the weather, so your crust will be different in measure each time—you need to learn the feel.

Chris Bianco, the owner of Pizzeria Bianco, in Phoenix, makes our favorite pizza dough. He showed us his technique for our October 1999 issue, and we've been building on it ever since. Here, we've adapted his recipe slightly to make it work on the grill. This recipe is an accompaniment for Grilled Pizza Margherita .

This never-fail pie crust recipe takes all the mystery out of perfectly tender, flaky, crisp homemade pie dough with one simple technique.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Turn your kitchen into a Swedish bakery with this oversized take on the classic cardamom bun known as kardemummabulle.

You could also use dried tart cherries or whole dried figs in place of the cranberries.

Use this puff as the base for anything from tarts to palmiers to turnovers.

We tried this with a lot of different flours, but King Arthur was the best.

This pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultraflaky. Use this crust for Blueberry-Buttermilk Chess Pie.