After endless experiementation and countless recipes, I've finally settled on a pie crust and technique that works consistently for me--good flavor, tender yet flaky, and reliable.
So now my question is: Do you use a different crust for tarts and quiche than you do for pie? I wonder if it would be better to use one where the fat is more evenly incorporated, for a more even texture? Or perhaps one fortified w/ egg to strengthen?
What works for you?