Pie Crust: The Art of Making a Flaky Foundation
Pie crust looks like it should be the easy part of making a homemade pie. All you need to create a flaky foundation for your favorite filling is a handful of basic ingredients most home cooks already have on hand: all-purpose flour, a bit of fat to give it texture, salt, and a little liquid to bind it all together. Pretty straightforward as recipes go.
The "How" Part of the Equation
It’s the "how" part of the equation — specifically, the mixing, rolling, and crimping — that fills some bakers with equal parts anxiety, dread, and shame when we do it poorly. Use too much liquid and the pastry dough will be sticky; overwork the dough with your rolling pin or hands and the crust will be difficult to work with — and tough on the plate. And if you’re making the pie for a holiday gathering like Thanksgiving or Christmas, where desserts often take center stage? The pastry fear is real!
Tips from a Pastry Instructor
Bec Brookshire, a pastry instructor at Bidwell Training Center in Pittsburgh, says that you, too, can master the art of pie making if you follow some basic rules and take your time. "Everyone wants to be in a hurry, but making [pastry dough] is an art," she says. "Pies are a work of art."
Keep it Cold
One mistake novice bakers often make is using room temperature ingredients. But if the butter melts before the pie goes in the oven, through either the mixing or rolling process, the crust won’t be crisp and flaky. So always start with super-cold butter, and use ice water — one tablespoon at a time — to moisten the flour. It’s also not a bad idea to stick the bowl of flour, sugar, and salt in the fridge for 5-10 minutes before you add the chilled butter.
Use a Gentle Touch
A food processor is a great time saver for busy cooks, but it makes it very easy to overprocess the dough. So the best way to mix pie dough is by hand, says Brookshire. "How else are you going to feel it?" she asks.
Don’t Forget to Flatten
After separating the dough into balls, flatten them into disks with the palm of your hand using fast movements, cover in plastic, and stick the disks in the fridge to chill. This will not only make the dough easier to roll out into circles, but will cut down on the time you must work the dough with your roller, minimizing gluten development.
Help! I Can’t Roll a Perfect Dough Circle!
You’re the boss of the rolling pin, so make it work for you! Always gently roll dough from the center outwards, and be sure to rotate it a quarter turn after each roll to ensure even thickness. "You have to pay attention, and keep flipping it," says Brookshire. And we’ll remind you again — always start with chilled dough.
Do I Need to Blind-Bake?
You only need to pre-bake a pie crust when making a custard or cream pie to make sure the crust doesn’t get soggy, says Brookshire. If you do pre-bake, prick the bottom of the crust with a fork (called "docking") to keep it from puffing up. Line the crust snugly with parchment paper, then fill with dried beans or pie weights.
Keep it in One Piece
If you fold the rolled-out crust in half, it will be easier to transport into the pan, says Brookshire. You also can use a bench scraper to get the crust off of the work surface in one piece. As for placement, "aim for the middle of the pan, and then pull it over," she says.
How to Crimp the Edges
One of the easiest ways to crimp a pie crust is to press the tines of a fork along the rim of the plate. But it’s almost as simple to create a scalloped pattern using your thumb and index finger. Here’s how: Hold the tips of your thumb and forefinger against the inside rim of your pie crust. Using the index finger from the other hand, gently push the dough from outer edge between your inside fingertips. Repeat, following along the rim, "and always fold the edges under" first, says Brookshire.
Can I Make My Filling Ahead of Time?
Absolutely! Just be sure to stir it to reincorporate the ingredients before pouring it into the crust, Brookshire advises.
Butter or Shortening?
It’s really a matter of personal preference. Shortening has a higher melting point, so it’s easier to incorporate…
