To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple Pie, Pear-Cranberry Pie, and our Maple Pumpkin Pie.
Source: Martha Stewart Living, July 2007
Yield Makes enough for 1 double-crust or 2 single-crust 9-inch pies