Pie Crust

Pie Crust is a pastry made from flour, water, shortening, and butter or lard. Various fillings can be added to make a pie.

The making of pie crusts has been handed down through the ages and has changed very little over time.

Fast Facts

1. Working dough too much causes it to be less flaky
2. Pie crust should be rolled to 1/4 to 1/8 inch
3. Blind bake first if using a moist filling
4. Letting dough "rest" allows the gluten strands to relax

Pie Crust Tips

1. Refrigerate ingredients prior to mixing even flour
2. Use pastry or all purpose flour
3. Lard or shortening make more tender crusts
4. Use a pastry blender or two knives to blend fat
5. Handle with hands as little as possible
6. Liquids should be ice cold
7. Substitute cold sour cream or heavy cream for water for flakier crust
8. Sugar sweetens and tenderizes dough
9. Overworking toughens dough
10. Refrigerate for 15 minutes to avoid soggy crust before filling

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