Hello -
Since Thanksgiving is coming around, I thought I'd share a pie crust technique that I've been using for several years now. I swear by it. Below is the link to the video, which is part of Julia Child's In The Kitchen with Master Chefs series. I discovered this on t.v. many years ago and I was able to find the video for the episode. This is a technique by Jim Dodge, a respected pastry chef.
This is an all-butter crust, not a lard or shortening hybrid (I'm foregoing the debate on which fat(s) make the best pie crust). If anyone has ever made a French puff pastry dough then they'll understand why this technique make so much sense.
The recipe isn't really what matters here, but it's the technique of making the pie crust in the video to which I'm referring.