Recipe(tried): Cook's Illustrated Foolproof Pie Dough - Tip

Just want to report that this recipe makes the absolute best pie crust I've ever done in over 40 years of baking. It's the only one I use anymore. It makes a dough that's super easy to handle and to roll out. It consistently produces a deliciously tender, flaky crust.

Depending on the method used, measuring flour by the cup can be significantly inaccurate. A kitchen scale is well worth a small investment to insure a weight of exactly 12 1/2 oz. of flour, which gives the most successful result. If you have no scale, be careful not to measure the flour into the cup too lightly, nor pack it in too densely.