American Pie Crust - A quirky, but succesful, method from King Arthur Flour Recipe

American Pie. The pie crust is the key, isn't it? It is to pie lovers, like my husband. My son, too. A pie crust has to be tender and flaky. Am I right? The debate goes on as to which is better-- an all butter crust vs. using shortening. In my beginning baking years, I used to buy Mrs. Smith's frozen pies. I was too intimidated to try making pie crust, from scratch. Then, I transitioned to buying ready made pie crusts. Eventually, I started to make pie crusts with my food processor. I'd whir the dough around for an eternity, not realizing that I was doing a fabulous job of building up the gluten. My pie crusts were tough, but at that time I didn't really notice. That's because I don't eat the crust. I'm one of those pie…