Bake the Pie in a Glass Pie Plate: Unless the recipe you're using specifies otherwise, I recommend baking your pie in a glass pie plate.Be careful to mix the dough just until it's come together and resist any urge to keep mixing. Don't Overwork the Dough: As with many baked goods, overworking the dough when mixing will yield a tough crust.Getting the amount of liquid just right is so important! Adding too much liquid will allow too much gluten to form in the dough, leading to a tough crust. Use the Right Amount of Liquid: Not using enough liquid will make the dough crumbly and impossible to work with. ![]() Using a food processor makes this step quick and easy. 2) Small pieces of butter will remain, which create air pockets as the dough bakes and gives us a flaky crust. 1) The butter coats the flour, helping to limit the formation of gluten (too much gluten will yield a tough crust). Cut Butter into Flour: Cutting cold butter into the flour has two benefits.Prep these ingredients in advance and place them in the fridge, taking them out just before adding them to the dough for optimal coldness. Chill Your Ingredients: Cold ingredients, especially cold fat, are essential to the texture of the pie crust, so be sure that the fat and any other liquids added to the dough are cold.How to Make Perfect Homemade Pie Crust from Scratch Easy to Roll Out: This is a must for beautiful pies, especially if you want to create a lattice top or other decorative crust.Delicious: Butter gives pie crust its rich flavor, and I prefer the taste of all-butter pie crust (as opposed to pie crust that uses a mix of butter and shortening).The bigger the pieces of solid fat in the crust, the flakier the crust will be (but also the more difficult it may be to work with). This is a result of solid fats (like cold butter) being cut into the dough and then melting away as the crust bakes, creating air pockets. Flaky: Great pie crust has lots of little layers separated by air pockets, creating that coveted flaky texture.Tender: Tender (rather than tough) pie crust can be achieved by limiting the amount of gluten that forms in the crust and by being careful not to overwork the dough.If you ask me, perfect pie crust should be four things: So here I'm sharing my (ever-so-slightly) updated recipe, which I'm calling Perfect Homemade Pie Crust 2.0! What Makes Pie Crust "Perfect"? ![]() Wondering if it would make my perfect pie crust even BETTER, I gave it a whirl and was thrilled with the results. Then recently I was reading about pie crust and learned a new trick (more on this in a minute!). It was a quick hit, and I've heard from so many readers that it's become their go-to pie crust recipe! So, I set out to create a recipe of my own that would produce homemade pie crust that's tender and flaky, tastes delicious, and can be easily rolled out without making you want to pull your hair out.Īfter some trial and error, I discovered the secret to perfect pie crust and shared the recipe here on ALWAYS EAT DESSERT. Up until that point I had only ever used my grandmother's pie crust recipe, which always tasted amazing but could be SO difficult to roll out, and I was tired of making ugly pies.
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