How many times have you tried to make your own pie crust from scratch only to end up with a disappointing result and having to use the store-bought kind instead? That doesn’t have to happen again. After you learn these simple tricks, you’ll be able to make the perfect pie every time.
Use Cold Butter
You can use butter, lard, or shortening—it’s really a matter of personal preference, but one thing is non-negotiable: it has to be as cold as possible. When you start with very cold fat it’s more difficult to overwork the dough so the chances are the pie will be just the right consistency in the end.
Use Less Water
The less water you use, the better. Start with a small amount and gradually add more to hold the dough together, but don’t add too much as it will help the gluten development and ruin your pie crust’s texture.
Cool the Dough
The dough needs to be chilled for at least half an hour before rolling, but you can prepare it up to two days prior and leave it in the fridge. If the weather is hot, don’t be afraid to pop it in the freezer for 10-15 minutes before you start rolling it out.
