12 Essential Pie Crust Tips and Tricks

Cold butter is really the key to great pie crust. Keep the butter refrigerated up until the minute you are ready to work it into the flour. If, after it's cut into small cubes, it becomes soft again, pop it into the freezer for a few minutes to firm it back up. Another way to keep the butter colder for longer is by putting the ingredients in a cold bowl and by cutting the butter into the flour with a pastry blender. A food processor, while easier, heats up the butter faster.

Get the recipe: all-butter pie crust