To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter and 4 ounces ice water. Keeping it cool is key. Phil Mansfield/CIA hide caption

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The Salt

Easy As Pie: Master The Art Of The Perfect Crust

With pie-making season in full swing, we share lessons on getting your crust just right from the gurus at the Culinary Institute of America.

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The foundation of a good pie starts with the crust. iStockphoto.com hide caption

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CIA Instructor George Higgins checks the slices of pie made by students. Allison Aubrey/NPR hide caption

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