Tip For Making Perfect Pie Dough

Simple Tip: Freeze Butter or Shortening When Making Pie

July 26, 2010

Currently I'm obsessed with pie. Not only am I baking them, but I've also been researching the art of pie-making. The key to super wonderful flaky crust is very cold ingredients. Since most pie dough recipes have you add cubed butter or shortening to flour, I always make this my first step. I dice the butter or scoop the shortening and place it in a small dish. Then, I put this in the freezer while I prep the flour. It ensures that the fat is completely chilled.

Do you have a secret for making perfect pies? Please share it with us below!

8 Comments

brindey 2 years 42 weeks

Doogirl, you are brilliant! I hate trying to mix gobs of fat with the flour.

2 years 43 weeks

Benheld, do you replace the water with an equal amount of vodka? I remember my grandmother doing this, but she's since passed so I can't ask her :(

doogirl 2 years 43 weeks

You can also freeze the butter and then grate it with a cheese grater, just be sure to put it back in the freezer so that it doesn't melt!

soapbox 2 years 43 weeks

I always keep a stick of vegetable shortening in the freezer for my pie crusts/scones. It also helps to make pie dough in advance and to keep it in the freezer. And when a recipe calls for a graham cracker crust, don't be afraid to branch out to other types of cookies like gingersnaps. Oh, and when making a lattice crust, keep in mind that the pie would dry out faster, so it's best to make the pie the morning of the event and not the night before.

soapbox 2 years 43 weeks

I always keep a stick of vegetable shortening in the freezer for my pie crusts/scones.It also helps to make pie dough in advance and to keep it in the freezer. And when a recipe calls for a graham cracker crust, don't be afraid to branch out to other types of cookies like gingersnaps. Oh, and when making a lattice crust, keep in mind that the pie would dry out faster, so it's best to make the pie the morning of the event and not the night before.

partysugar 2 years 43 weeks

I will have to try it out!

partysugar 2 years 43 weeks

I will have to try it out!

benheld 2 years 43 weeks

Cook's Illustrated suggests to replace water with VODKA believe it or not. A friend of mine who bakes perfect pies swears by it. Keeps the dough moist without developing gluten. And as someone who's eaten a few pieces of blueberry pie with vodka crust, it's amazing! (and not boozy-tasting)

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