Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.

The key to any good pie starts with the dough. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Basic pie dough contains few ...

1. Sift together the flours, sugar and salt. Put into a bowl or food processor. Add the pieces of shortening and butter; cut in by hand or use the pulse butter on the processor until large flakes are ...