I'm relatively new to baking (though not cooking) and am still trying to perfect my pie dough. I've tried a bunch of recipes (Julia's, Rose Levy Beranbaum's, Cooks Illustrated, and a few on epicurious.) I seem to have the most consistent luck w/ Rose's Flaky cream cheese pie dough (apparently the cream cheese removes some of the guess work for adding water.) But I still can't seem to figure out the best way to "knead" the dough to get it to adhere before the first chill and rolling.
What do you do? Pie and pastry suggests putting it in a plastic bag, but that has never worked in practice for me. Julia Child suggests a "frisee" where you smear clumps of dough in front of you. That helps it adhere, but I worry about loosing the flakiness.
So, what do you do? What's your foolproof technique?