Why is pie dough called 3-2-1 dough?

* 3 parts flour

* 2 parts fat (usually butter or shortening)

* 1 part liquid (usually cold water)

This ratio provides a basic framework for making pie dough, but you can adjust it slightly to suit your preferences or the type of pie you're making.

For example, some recipes might call for a slightly higher proportion of fat to create a flakier crust, or a bit more liquid to make the dough more pliable.

However, the 3-2-1 ratio serves as a starting point and is a useful mnemonic to remember the basic proportions of a classic pie crust.