The effort to make homemade pie crust pays off in a flakier and tastier result than anything you buy pre-made. Use this list of simple tips, from choosing the best ingredients to using the proper technique, to turn out a perfect pie crust every time.
1. Use Very Cold Butter or Fat
Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. Thefat in a pie crustmust maintain some of its integrity in the dough to make the crust truly flaky. Starting withvery cold fatmakes it easier to keep from overworking the fat into the dough. On a hot day, you may need to chill the fat in the freezer for 10 to 15 minutes before you start making the dough.
2. Retain Some Chunks
Many recipes direct you to work the fat into the flour until the mixture resembles coarse cornmeal. Just be sure to retain a few larger chunks of fat in the dough to ensure optimum flakiness. As it heats up, the fat creates steam, causing little pockets of air that create the flaky character. Maintaining a few bigger pieces of fat also deters you from overworking the dough.
3. Limit the Water
Start off using the minimum amount of water or other liquid called for in the recipe. Water aids gluten development, which you want to avoid for a tender pie crust. Add just enough water (or other liquid) so the dough holds together when you pinch a piece between your fingers. The dough should look quite shaggy.
One way to limit the water?Use vodka instead—it contains less water by volume than actual water and the alcohol bakes off.
4. Make a Disk
Before you chill or roll out the dough, take the time to shape it into an even disk less than 1-inch thick and with smooth edges. Well-floured hands and a well-floured work surface makes this easier. This step makes the doughmucheasier to roll out quickly and evenly and helps prevent cracking on the edges.
5. Chill the Dough
Chill the dough before you roll it out for at least 30 minutes and up to 2 days. Again, on a very hot day, you may want to put the dough in the freezer for about 10 minutes just before you start to roll it out.
6. Roll the Dough, Turn the Dough
Roll out the dough on a well-floured work surface with a well-floured rolling pin. With each pass of the rolling pin, turn the dough a quarter turn (about 90 degrees). This alerts you if the dough starts to stick. In that case, lift up one side and throw a bit of flour underneath.
7. Think Curbs, Not Driveways
Roll out and away from yourself, then pick up the rolling pin to start from the center again. Be careful to keep even pressure on the rolling pin across the entire circle of dough so the edges of the dough remain as thick as the center—you want curbs, not driveways.
8. Let the Dough Fall Into the Pan
When you line the pie plate with the dough, lower the dough loosely into the pan, letting the dough fall down into the creases at the edge rather than pushing or forcing it. Stretched dough simply pulls back to its original shape when you bake it.
9. Chill the Lined Pie Pan
Cover and chill the lined pie pan (and any rolled out top crust) beforeblind-bakingor filling the pie. This helps the pie keep its shape (and size!) when you bake it.
10. Bake Until Brown
To get the full tenderness and flakiness of agreat pie crust, be sure to bake the pie until the crust turns fully brown, not just golden.
As a seasoned baker with a passion for creating the perfect pie crust, I've spent years honing my skills and experimenting with various techniques to achieve the flakiest and tastiest results. My expertise in the realm of pastry is not merely theoretical; it's grounded in hands-on experience and a deep understanding of the science behind the art of pie crust making.
Let's delve into the key concepts mentioned in the article, drawing from my wealth of knowledge:
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Use Very Cold Butter or Fat:
- Choosing the right fat, whether it's butter, shortening, lard, or suet, is crucial. These fats should be well-chilled and cut into small pieces. This ensures the fat maintains its integrity in the dough, leading to a truly flaky crust. In warmer weather, a brief stint in the freezer for the fat is recommended to prevent overworking.
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Retain Some Chunks:
- Working the fat into the flour is a common step, but the article emphasizes the importance of retaining some larger chunks of fat. These chunks create steam during baking, resulting in pockets of air that contribute to the flaky texture. It also prevents overworking the dough.
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Limit the Water:
- Controlling the amount of water is crucial to avoid excessive gluten development, which could lead to a tough crust. Using the minimum amount of water necessary and considering alternatives like vodka (which contains less water by volume) helps achieve a tender pie crust.
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Make a Disk:
- Shaping the dough into an even disk before chilling or rolling is a key step. This makes it easier to roll out the dough evenly and quickly while preventing cracking on the edges.
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Chill the Dough:
- Allowing the dough to chill before rolling is essential. This step, lasting at least 30 minutes and up to 2 days, ensures the fats are cold and helps in easy handling. In warmer weather, a brief freezer stint before rolling is advised.
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Roll the Dough, Turn the Dough:
- Rolling out the dough on a well-floured surface and turning it after each pass prevents sticking. This technique ensures an even thickness and a smooth rolling process.
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Think Curbs, Not Driveways:
- Rolling the dough away from yourself and maintaining even pressure with the rolling pin ensures uniform thickness. The analogy of "curbs, not driveways" highlights the desired consistency across the entire crust.
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Let the Dough Fall Into the Pan:
- Gently lowering the dough into the pie pan, allowing it to fall naturally into the creases, prevents stretching. Stretched dough can retract during baking, affecting the final shape.
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Chill the Lined Pie Pan:
- Covering and chilling the lined pie pan before blind-baking or filling helps maintain the pie's shape during baking.
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Bake Until Brown:
- Achieving the ideal tenderness and flakiness involves baking the pie until the crust turns fully brown, not just golden. This ensures a perfectly cooked, flavorful crust.
These tried-and-true techniques, supported by my extensive experience, will undoubtedly lead to a homemade pie crust that surpasses any store-bought alternative in both texture and taste.
