Emeril Lagasse shared his recipe for sweet pie crust dough and secrets for making the perfect pie.
Fats (shortening and butter) must be cold (straight from the refrigerator).
Measure your flour by using the "scoop and sweep" method: dip a metal measuring cup into the flour and level it with flat across the edge with a flat-edged knife, to ensure the correct amount is used.
Don't over mix your pie dough or it will be tough.
By allowing the pie dough to rest in the refrigerator before rolling...Full Story