Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.

It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become …

We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.

The art of making buttery, flaky pie crust from scratch is quite simple when you master the basics. Follow our step-by-step guide for perfect pie crust every time.

My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.

Set aside and see how long you can keep from sneaking a slice of apple. With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward.

Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.