My reputation as a baker would be on the line if this news ever got out: I have fear of pie crusts. Not eating it, mind you, but making it. And it’s really put a crimp (uh, sorry) in my repertoire because it limits me to cookies, cakes, quick breads and bars. I’ll still clip pie recipes from magazines and newspapers, and peel off labels from cans in the hope that one day my fear can be conquered. I confess to making the occasional pie, but only thanks to those perfectly shaped, pre-rolled discs available in the dairy case. For a long time, I avoided buying even those, thinking, How hard can it be, really, to make pie crust from scratch? It’s a little flour, a little butter, a little water…or is it lard? Vegetable shortening? A combination? Pastry flour or all-purpose? And what about additives, like sugar, orange zest, ground almonds, baking powder, cream cheese, and yes, even vinegar and vodka? Then there’s the hand mixing (and I mean with your hands) vs. food processor vs. pastry blender method.

Best-ever. Easiest. No-fail. Flakiest. Easy as pie. Grandma’s Favorite.

Some years ago I sought the advice of a friend who was renowned for her light and flaky crusts. When I asked for her recipe, she acted coy and told me it was an old family secret. Knowing that bakers will guard those hand-me-down recipes like Price Waterhouse guards Oscar^®-winning names, I didn’t press. But one year when we were baking whiskey-soaked fruitcakes for the holidays and given that some of that whiskey ended up in the eggnog, I saw an opportunity to ask again. Instead of pulling out a worn, torn, splattered recipe card, she simply walked to a cupboard, reached in and pulled out a box of…pie crust sticks. That’s your secret? I asked. I didn’t know they still made those. (And I don’t think they do now. Although I saw a box intact and up for bid on eBay. No kidding. Maybe my friend is selling it.)

Was I ever destined to learn the secret of the perfect pie crust? I was beginning to wonder if there really was a secret. So I started experimenting with different recipes and realized that, just like anything else, the more you practice the better you get. In my case, I became less fearful of those four or five simple ingredients. And when I tried Linda’s pie crust recipe (yes, the one with vinegar) I have to admit I found a winner.

I wish I had the magic answer for those of you who fear crust. All I can tell you is to keep trying and testing. And remember, crust is only half the story—the filling can be your saving grace. So if the crust disappoints, just scoop out the filling, put it in a bowl, top it with ice cream and tell your guests you’re going with a “crustless” pie to cut-down on calories. Then get back in the kitchen and try, try again.

Suggested tools:

• Silicone rolling pin. Many are weighted, and silicone is nonstick and easy to clean. French pastry pins (the wooden “sticks” with no handles) look professional but may take some getting used to.

• Slab of marble is great for rolling out pastry; more convenient is a silicone rolling mat imprinted with measured circles so you roll out the right size.

• Pie weights (could be rice, dried beans or metal pie weights)

• Flour shaker makes it easy to dust the rolling surface, rolling pin and dough.

Pie Crust Recipe Ingredients:

• 4 cup(s) All-Purpose Flour
• 3/4 teaspoon Salt
• 1 tablespoon Sugar
• 1 3/4 cup Unsalted Butter, cold, cut into small pieces
• 1 tablespoon White Vinegar
• 1  (extra large) Egg
• ½ cup of ice water

Directions:

1. Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture is like course meal.

2. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.

3. Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.

Yields: 4 single crusts