What makes it flaky? What makes it golden? Why does the bottom get soggy? Butter or shortening or both? More or less water? Air vents in the top crust or none?  As mysterious as pie crust can be, it is also a fairly debunkable myth. Once you put in the practice, pie crust can actually be a crowning achievement in your baking endeavors.

This pie dough recipe has served me well over the years. It is straightforward and simple and produces a flaky crust time and again. The trick? Refrain from overworking the dough. You should still see small bits of butter even after rolling.