From Bon Appétit · Melissa Weller · · 2m
How to Make Better Pie, According to a Pastry Chef
Master pie crust techniques with pro tips from a pastry chef.
In brief
Master pie crust techniques with pro tips from a pastry chef. A pastry chef shares key steps for making flaky, professional pie crusts without overmixing or stretching. Originally reported by Bon Appétit.
Key pie crust principles
Keeping butter cold, avoiding overmixing, letting dough rest, and baking long enough create a professional pie crust.
My go-to pie dough recipe
I use pâte brisée, a French dough where butter is broken into flour for layered, flaky crusts.
Plan ahead for pie dough
Make dough ahead for rest and chill, or freeze it up to one month for later use.
Butter vs. lard choice
I prefer unsalted butter for pie crusts, though quality lard creates exceptionally flaky results.
Butter chunk size matters
Use ½" butter chunks, freeze for 10 minutes, then mix into flour for distinct flaky layers.
Use cold water
Add water after mixing flour and butter to prevent gluten development and a dense crust.
Don't overmix dough
Mix only until dough begins to come together; it should still be crumbly with visible butter pieces.
Let dough rest before rolling
Shape dough into a disk, wrap in plastic, and refrigerate to relax gluten and absorb moisture.
Roll out dough swiftly
Let dough sit 10-15 minutes until pliable but firm, then roll out quickly with a rolling pin.
Butter the pie plate
Smear cold butter on the bottom and sloped sides of the pie plate to hold dough in place.
Transfer dough carefully
Fold dough in half or roll onto a rolling pin to line the pie plate without stretching.
Fit dough into pan
Gently press dough into the bottom corners without stretching to avoid thin spots.
Trim excess dough
Use kitchen shears to trim 1" overhanging dough for even edges.
Crimp the crust
Roll overhanging dough toward the center to form a thick lip that rests on the plate's ridge.
Chill the pie
Chill the pie before baking to hold its shape, or freeze it overnight for direct baking.
Bake properly
Use a baking sheet under pies, blind-bake if needed, and bake until crust is golden brown.
What matters most
A pastry chef shares key steps for making flaky, professional pie crusts without overmixing or stretching.
