There may be nothing more American than apple pie, but the perfect, no-fail pie crust still eludes many patriotic bakers every summer. Fortunately, with a few of these basic tips under your belt, you’ll be able to make a mouth-watering, flaky crust the least of your worries – and spend your time perfecting an amazing filling.
Keep Your Ingredients Cold
All of them. Pie crust recipes will always have the same three basic elements: fat, liquid, and flour. Whether you are using butter, shortening, or margarine, keep it cold right up until you add it to the mix. Any liquid used should also be cold – ice cold if possible. Even the flour works best when cold; you can refrigerate it for an hour or so before you begin.
Limit Your Handling of the Mix
Stir only just until a dough is formed. Chunks of butter (or shortening) left in the mix are just fine; they will actually add to the flakiness of the crust.
Use a Light Hand with Your Liquid
Begin with the minimum amount of liquid that’s called for, and add it a little bit at a time. The extra work to work the ingredients into a dough using a minimal amount of liquid will pay off in a crust that holds up well, but still melts in your mouth.
Chill Before Rolling
Dust your hands and your work surface lightly with flour, then shape your dough into a 3/4” thick circle. Wrap your dough tightly in plastic wrap, then chill it for at least 30 minutes (and up to 48 hours) before rolling it out.
Pretty It Up
Before baking, brush the edges and top of the crust with an egg wash – or simply with milk or cream – to give it a scrumptious golden brown color as it bakes. If you are pre-baking the bottom crust alone, coating it with an egg wash will also protect it from becoming soggy under the pie filling.
