The 3-2-1 rule refers to three parts flour, two parts fat, and one part water. To understand the difference this ratio results in, compare regular pie crust with this ratio to pâte brisée.

In Part 3 of the Apple Pie Papers, Hamilton Daves explores the spices and crust that make for the perfect pie. Subscribe to Vermont's free newsletter and find out why 27,000 people start their day ...

The better the crust, the better the pie, but which one is meant for the job? Let’s go over the best types of pie crust for ...

12 ounces flour. 8 ounces butter/fat. 2-4 ounces ice water. ½ teaspoon salt. A simple equation to remember: 3 parts flour; 2 parts fat; and 1 part water.