The beauty of a pie hinges largely on its crust, and a good pie crust should be buttery, flaky, crisp yet moist. A versatile crust ensures consistent quality.
The 3-2-1 rule for pie crust—three parts flour, two parts fat, one part water—is an easy, foolproof method that produces a delicious outcome.
Regular pie crust with the 3-2-1 rule is simpler than pâte brisée, producing better flakiness by keeping fat content in check without the egg step.
When selecting ingredients for the 3-2-1 crust, all-purpose flour is optimal, while pastry flour can enhance the texture, providing needed elasticity.
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