Tips on Making Good Pie Crusts

Here are some great tips from Good Housekeeping on how to make the perfect pie crust:

One of the keys to successful pie dough making is using only cold ingredients.  Cold butter or shortening helps to achieve a flakier pastry.  Using ice water when making pie dough helps to keep all of the ingredients at a cool temperature.  Only use enough water to bring the dough together.  Too much water will toughen the dough, and too little water will yield a crumbly texture.

Always roll your pie dough out on a smooth, flat surface, working from the center toward the edges.  If you are rolling out your pie dough between two pieces of wax paper, place a few drops of water on the counter to prevent the paper from sliding around.

When handling the pie dough work as quickly and lightly as possible.  If you press too hard while rolling it out, you will smash the bits of cold fat.  If you take too long to roll the dough, the fat will begin to melt.  The fat needs to stay cold to obtain a flaky crust.  Also, do not add excess flour, as that will toughen the dough.

Roll out your dough approximately 3” larger in diameter than your pie pan.  Place the rolling pin at the top of the round and carefully pull the dough up over it.  Loosely roll up the dough onto the rolling pin.  Lift up the dough covered roller and place it over the pie pan. Slowly unroll the dough onto the pan, moving the rolling pin away from you.  Placing the dough in the pie pan this way will help you to not tear the dough.

To create a crimped pie edge, push one index finger against the outer edge of the rim between the index finger and thumb of the other hand on the inner edge of the rim.  Pinch to make a small crimp shape.  Repeat same step, going around the entire crust edge.  You can also use a fork to press around the edges of the dough for a crimped look.

When blind-baking the pie crust use a fork to poke small holes in the bottom of the crust to prevent it from puffing up.  Blind baking is necessary if the filling does not need to be cooked as long as the crust, or if you are making cream filled pies.

For more great tips on baking go to:

 www.goodhousekeeping.com/food/cooking/best-baking-tips

Happy baking,

Pam