Pie

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

You can use this easy dough for just about any dessert that requires a buttery crust.