Shrinkage happens because the gluten in the flour is ... such as white distilled, unseasoned rice vinegar, apple cider ...

Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

This recipe results in the butteriest, flakiest crust, which is perfect for any kind of pie. In a medium deep mixing bowl, combine the flour, salt, and sugar. Add the butter, and cut into the flour ...