— You can also make this pie crust in a food processor.
— Many people recommend chilling the dough for an hour before rolling. I usually don’t remember to do this, but if you have time you might want to.
— Pie crust is very forgiving. If yours tears or splits, as mine often does, just patch it together with your fingers or a little bit of dough. It doesn’t matter if it’s a little bumpy or uneven—after all, it’s going to be covered with yummy filling! You don’t want holes in the crust, however, as that could allow the filling to seep underneath.
— Pinching the edge to make it look nice isn’t difficult. Just use your fingers to shape small indentations, working your way around the crust. You can also use the back of a fork or a pastry wheel to make a pretty edge.