washingtonpost.com food blogger Kim O'Donnel shares her kitchen tricks for tender, flaky pie crust that doesn't require a degree in pastry.
You can make dough by hand, but for beginners, I recommend using the food processor. Combine flour (chill it for a few minutes), baking powder and salt in the bowl, using the easier-going dough blade and the "pulse" button. Add cold, diced butter (or Earth Balance spread) in two stages; here nine tablespoons have been "cut" into flour, using "pulse." Kim O'Donnel/washingtonpost.com Buy Photo