# How to Make Better Pie, According to a Pastry Chef

> Master pie crust techniques with pro tips from a pastry chef.
- Title: How to Make Better Pie, According to a Pastry Chef | Shortify
- Summary: 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…
- Keywords: pie crust, flaky crust, butter, lard, pie dough, rolling out, crimping, baking, blind bake, custard pie, fruit pie, food
- Source: Bon Appétit — https://bonappetit.com/story/guide-to-your-best-pie-yet
- Author: Melissa Weller
- Published: 2020-10-20T14:00:00+00:00
- Read time: 2 min
- Topics: pie crust, flaky crust, butter, lard, pie dough, rolling out, crimping, baking, blind bake, custard pie, fruit pie, food
## 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.
## Key takeaway

A pastry chef shares key steps for making flaky, professional pie crusts without overmixing or stretching.