If You’re Making Pie Crust From Scratch, Follow These Tips

Pie
Photo by Levi Guzman on Unsplash

If cooking is an art, then baking is an exact science. Each ingredient needs to be measured precisely and added in a specific way to achieve the final result. But even then, not everything goes to plan.

The truth is, it is way easier to just buy a pie crust and fill it with whatever it is you’re in the mood for; but if you feel like making your crust from scratch, there are some things to bear in mind. 

Keep Cool

Heat is the enemy of a flaky pie crust. Keep everything cold while making the dough—this ensures that the butter stays solid until reaching the oven where it will melt to create wonderful layers.

Work Smarter, Not Harder

Vigorous kneading is great for bread, but less so for pie crust. You don’t want to overwork your dough as this will over-develop the gluten, making it tough. 

Dehydration for the Win

Many pie crust recipes call for ice-cold water to be used when making the dough, but a better trick is to use alcohol. Liquor will hydrate the dough, but prevent the gluten from developing. The alcohol will also dissipate during the baking process, so you won’t be left with a boozy crust.