What kind of flour is best?
Use unbleached pastry flour if you have it available. All-purpose flour will do. Never use bread flour—the higher gluten content will make for a tougher, chewier crust. 2. Can I use butter instead of shortening? Butter adds a wonderful flavor to pie crusts but shortening is more moldable and plastic. Try combining the two in a ratio of 2/3 butter to 1/3 shortening. Butter adds more water to the dough so be prepared to reduce the amount of water slightly. Use only the coldest butter and work quickly. Once the butter becomes warm, the dough is soggy and hard to work with and the crust will turn out tough. 3. How much water should I add? The rule of thumb is 1/4 cup water for every 2 1/2 cups of flour. If you use too much water, the gluten will develop and the crust will be tough. Too little and the dough won’t hold together. We prefer to error on the side of too little, even though the dough may be a little difficult to mold. 4. What temperature should the water be? Ice cold—especially i
