Perfect pie crust is all about technique, and it helps to understand the ground rules going in.
My method for pie dough is as bare bones as they come. Made with equal weights of butter and flour, the recipe all comes down to technique. In a system that simple, every detail matters. For some, that can make the recipe seem like a fussy, high-pressure affair. But to me, it provides a comforting framework for success—nothing is random, and everything is within my control.
Some brands of all-purpose flour, like White Lily, use 100% soft white wheat, for a starchy, low-protein profile similar to that of cake flour, making it perfect for high-rising biscuits and cake, but too low in gluten-forming proteins for a well-structured pie dough. With this style of all-purpose flour, the dough won't fall apart when transferred from the counter to the pan , nor will it bake up greasy and tough . It has just the right balance of protein and starch to make a dough that's sturdy and easy to handle, but bakes up flaky, tender, and light.