Pie dough can be daunting to make, but patience and practice are rewarded with flaky tender crusts. Crusts are the reason everyone loves pies. First, all the dough ingredients must be cold. Pie dough needs time to chill, relax, and get flaky. Assembly all the ingredients on the counter. Using organic whole wheat pastry flour adds flavor, texture, and nutrition to the pie. Make sure the fats and liquids are cold. Quickly mix the ingredients, by hand or food processor, wrap the dough in plastic wrap, and pop it in the refrigerator overnight, letting the flour absorb the liquids and the fats to get firm. .
Kids can prepare a place to roll out their dough by also putting a piece of stone, marble, or wood in the refrigerator. Remove the dough and let it warm up 5 – 10 minutes. Roll it out to the size of the pan and drape it over the pie pan, where kids can crimp the edges. Put the pie pan with the bottom crust in the refrigerator while rolling out the top crust. Take out the pie pan, add a chilled filling and the top crust. Put the pie back in the refrigerator for an hour. Pies can be frozen unbaked for up to a month.
When kids are ready to bake the pie, preheat the oven with a pizza stone or baking sheet. Take the pie out of the refrigerator and slash the top crust with a sharp knife to allow the filling to bubble and steam to release. For a flaky, crispy crust and to avoid a soggy bottom, place the pie pan on the heated stone covered with parchment paper to bake. Let the pie rest and cool completely before serving.