Tips and techniques for the perfect pie crust, every time.
For sweet pies, use the Fool Proof Sweet Pie Crust Recipe
For savory pies, use the Fool Proof Savory Pie Crust Recipe
The key to a flaky, easy to roll out pie crust is temperature. If you’re working in a warm kitchen you need to be especially aware of this and make sure to refrigerate your crust throughout the preparation. Avoid using your hands to mix the fats into the flour as it will melt the product.
Rolling chilled dough – Make sure to flour your workspace well before starting. If the dough splits while you’re rolling, just push it back together. Also, don’t get caught up in how the dough looks as you roll it out (the edges are bound to be uneven and you will trim them after).
To prevent burning while baking – avoid baking in shiny or dark metal pans (opt for glass or dull metal instead) and make sure to create a foil collar over the crust for the first fifteen minutes of baking (for double crusted pies, foil entire pie for the first thirty minutes of baking).
If all else fails – and you just can’t seem to get a pie crust to come out without the aid of fancy kitchen equipment, try pulsing the ingredients in a food processor. It’s literally almost foolproof.
Freezing pie dough– If you want to make crust ahead of time and freeze it, you should. Here’s how:
To freeze dough for an unbaked crust, I recommend rolling out the dough to an approximate thickness before freezing. Store between sheets of wax paper to prevent sticking and wrap tightly with cling wrap. Defrost the pastry in the refrigerator for at least 2 hours before bringing it to room temperature for shaping.
If you wish to store a baked pie crust for later use, bake the formed crust at 350 degrees for 15-20 minutes or until it becomes a light, golden color. Cool and store in airtight container or seal with ample cling wrap before freezing.
Dough will keep for up to two months in the freezer.