a guide to pie crust: do’s and don’ts




Do keep your pie fats/butter and liquid ingredients cold.  You could even chill the ingredients by placing them in the freezer for 15 min for maximum flakiness.
Do use a fork or pastry cutter to cut pie fat/butter into the flour.  You want to be able to see the chunks of butter in the dough. Handle the dough as little as possible. Don’t over work the dough. You could use your hands to cut the butter into the dough but I prefer a fork because your hands produce heat that would melt the butter.
Do follow the recipe but use it as a guide when measuring liquid. Don’t expect your pie crust to come out the same way each time even if you follow the recipe exactly each time. There are so many factors that may change your dough.  Some days you may need more liquid than   others for the dough to come together.  It’s more important to know what good dough should look and feel like.
Do let dough rest in refrigerator for at least one hour before rolling out.   If it’s hard to roll out right out of the refrigerator, let it rest for 10 min at room temperature then roll out. Don’t use dough right after making it because you want the moister from the liquid to distribute throughout the dough and chill for maximum flakiness. I  usually make pie dough the night before I need it.
Do refrigerate the dough any time you feel it’s getting too warm especially during the summer months. Take the time and patience needed to make it right!
Do measure enough pie crust for your pie tin.  For a 9 inch pie tin roll out a 12 inch circle. Don’t ever stretch the dough to fit the pie tin b/c it will shrink while baking.
Do preheat oven for at least 20 min before baking pie to ensure the accurate temperature needed. Don’t trust your oven temperature with preheating. Most ovens inaccurately read the temperature when preheated.  Have you ever noticed that once you open   the oven door the preheat light comes back on?
Do bake the pie at a high temperature which is  typically 400-425 degrees F. Don’t be afraid to experiment with temperatures with your own oven.  Each oven acts differently so find what works for you! 425 degrees F may work for me but it may burn your crust!
Do use a pie shield to prevent crust from burning. I leave the oven light on so I can see how my crust is browning. Don’t bake pie on the top shelf since the crust may burn.  Also, don’t feel the need to buy a pie shield you could just make one out of foil.
Do follow the instructions to let the pie rest before serving. It is important, otherwise, all of your hard work will turn into a soupy mess!

Do you have any pie do’s and don’t you want to share? I’d love to hear them!!!

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