Pie Crust

FAQS

1. Make-ahead tips for pie crust

   The dough will also keep for three months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

2. How long do I have to chill dough before rolling?

   Be sure to factor in at least one hour to refrigerate your dough before rolling it out. This both makes it firm enough to roll and helps the dough hydrate and relax for a crust with better taste and texture.

3. How do you crimp pie crust?

   After the dough is rolled out and set in a pie plate, any dough hanging over the rim should be trimmed so it extends ½ inch beyond the edge. Tuck that overhang under the dough so that the folded edge is flush with the rim. Press the tines of a fork against the edge to crimp it.

4. How do I make enough dough for a double-crust pie?

   If you plan to make a pie with a top crust (such as apple, cherry or blueberry), double the dough recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge.

5. How do you blind bake pie crust?

   Blind baking is when you partially bake a pie crust before you add the filling, which helps keep the crust crunchy. Begin with the chilled, rolled-out dough in the pan. Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. (If you used rice or beans, save them to use again as pie weights.) Transfer to a 425-degree oven. Bake the crust until it firms up, about 15 minutes. It will still be very pale at this point. Remove the parchment or foil and weights, then return the crust to the oven to brown slightly. Bake the crust 5 to 7 minutes more, until pale golden brown. Let it cool on a rack before filling.

   After filling it, return the pie to the oven to finish baking. Blind baking is a particularly useful technique for custard pies, like pumpkin and pecan, that are prone to sogginess. Blind baking can be done up to 24 hours before filling; cover the crust loosely with a dish towel and store it at room temperature.

6. How do you flute the edges of a pie crust?

   Fold under the edge as instructed above, then pinch the edge in with one hand while pinching in the opposite direction with the other hand to create a fluted edge. See video for more helpful tips on fluting.

7. How do you roll out pie crust?

   Lightly dust a clean work surface and a rolling pin with flour. (Alternatively, you can roll out the dough between two sheets of parchment paper or plastic wrap; no flour required.) Put the dough on the floured surface and, using the pin, roll away from yourself, applying pressure evenly.

   Rotate the dough clockwise as you work so it’s uniformly thin. Lightly dust the work surface with flour as you roll, but don’t overdo it. Adding too much flour, especially all at once, will make the crust tough instead of tender. Continue to roll the dough in all directions until you have a 12-inch circle. (If the rolled dough doesn’t end up in a neat circle, you can trim it and use the trimmings to patch up any rips, holes or bald spots.)

8. How can you tell when a pie crust is baked?

   The edges of the crust should be deep golden brown and look dry. If using a glass pie pan, check to see if the sides and bottom are also deeply browned.

9. Variations for pie crust

   Rich Pie Crust: Experiment with textures and flavors by swapping out 3 to 4 tablespoons of the regular butter for an equal amount of shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter. All should be well chilled before using.

   Crispy Cheddar Crust: Pulse together 1¼ cups flour and ¾ teaspoon salt. Add ¾ cup grated sharp Cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter, pulse and shape the dough according to the directions above. This crust pairs nicely with apple pie or savory pie fillings.