Three tips for the perfect pie crust

They say that the devil is in the details, and that’s most certainly the case when it comes to crafting a perfect pie. You can spend as much time on the filling as you want, but ultimately it will be the crust that helps you stand apart from the crowd. If you’re in baking courses online and are looking to make a strong impression with your baking at the next barbecue, picnic or work event, try these three tips to make sure your crust is flaky and delicious.

Chill, not churn
It’s a common misconception in baking that every time you put butter or lard into a recipe you should stir it until it’s smooth and homogenous. However, one of the surest ways to get a delicious crust for your pie is to chill the butter or lard before putting it into the mix. This way you’re guaranteed that some chunks of it will remain concentrated in areas of the dough prior to cooking. The heat from the oven will eventually spread it naturally, delivering a smooth, buttery taste in the final product.

Liquid
If you’re going for a more tender crust, you may want to consider adding a bit of water into the dough. Water should be chilled thoroughly before added to pie crusts and poured gradually so that you’re just moistening the dough without drenching it. As it evaporates during cooking, it will give a tender and fluffy texture to the dough. Don’t add too much, though, or you’ll ruin the dough.

A cooling-off period
In a manner very analogous to the chilling of the butter mentioned above, you may want to consider chilling the dough for 30 minutes before you roll it out. This gives the dough a chance to contract before expanding rapidly in the oven, leading to a crust that is simultaneously thick and flaky and sure to be a hit among your fellow diners.