Crimping pie crust

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Foolproof Pie Dough for a Single-Crust Pie | America's Test Kitchen Donut Toppings, Pie Dough Recipe, Cookie Toppings, How To Make Pie, America's Test Kitchen Recipes, Best Pie, Pie Crust Recipes, Cooks Illustrated, Butter Pie

We wanted a recipe that is tender, flavorful, and—most important—consistent. We wanted to make pie dough that was tender, flavorful, and consistent. Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that rolled out easily, we use a unique mixing method that "waterproofs" much of the flour so that it can't be hydrated and form gluten. We also use some vodka, which is just 60 percent water, and…

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