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Pie Crust 101

Most bakers - or frankly, anyone who’s ever had a piece of pie - will tell you that a pie is made or broken by the quality of its crust. We’ve compiled our best tried-and-tested tips to help you say au revoir to soggy, chewy crusts forever. But first, check out four essential tips below.
READ MORE ON OUR BLOG >>

1. Don’t panic.

You’re making pie, not performing surgery. Even less-than-perfect results are still going to taste incredible. So breath deeply and have fun!

2. Chill out.

Fact: colder pie ingredients are easier to work with. If possible, put all of your ingredients — and even your tools — in the freezer for 30 minutes before you start working.

3. Rest stop.

Before you start rolling out your dough, put it in the refrigerator for 30 minutes. Chilling it gives the butter a chance to firm up again while the gluten relaxes.

4. Roll with it.

To help prevent your dough from sticking and tearing, flour two sheets of parchment paper and then roll the dough between them.

Pie Crust 101

Most bakers - or frankly, anyone who’s ever had a piece of pie - will tell you that a pie is made or broken by the quality of its crust. We’ve compiled our best tried-and-tested tips to help you say au revoir to soggy, chewy crusts forever. But first, check out four essential tips below.
READ MORE ON OUR BLOG >>

1. Don’t panic.

You’re making pie, not performing surgery. Even less-than-perfect results are still going to taste incredible. So breath deeply and have fun!

2. Chill out.

Fact: colder pie ingredients are easier to work with. If possible, put all of your ingredients — and even your tools — in the freezer for 30 minutes before you start working.

3. Rest stop.

Before you start rolling out your dough, put it in the refrigerator for 30 minutes. Chilling it gives the butter a chance to firm up again while the gluten relaxes.

4. Roll with it.

To help prevent your dough from sticking and tearing, flour two sheets of parchment paper and then roll the dough between them.

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