This rustic pie design is perfect for those who love the pie crust as much as the filling for the satisfying crunch it brings ...

All-purpose flour is best, and pastry flour is also ... Keep it cold so it doesn't melt until the crust is baked, at which point the fat will start creating a tender, flaky texture with a hint ...

especially for a one-crust pie. Although it was the most expensive and the dough was tough to work with, I thought it had the best texture and flavor. For future double-crust pies, I'd choose ...