How do you make your pie crust? Why is your pie crust so flaky? What is the secret to perfect pie crust? These are the questions I most frequently receive, or some variation thereof.
You may have heard the following tips before and I also repeat them when posed the question of my pie crust:
- Use ice water when mixing the crust.
- Refrigerate the dough and allow it rest before rolling it out.
- Do not overhandle the dough or the crust will become tough.
But the Number 1 secret to MY pie crust is…(drum roll please) Practice. And the number 2 tip is Practice, also. See, I’ve made thousands of pie crusts in my days in the kitchen. A modest estimate of pie crusts rolled for the year 2016 is about 923. Thassa lotta pies! So of course I know the right amount of pressure to put on my rolling pin. And obviously I know how thin to spread the dough for the just right bottom and top layers of each pot pie, quiche, and fruit filled dessert. Your pies would absolutely be as flaky as mine if you had to make as many as I do!
So my advice: keep making pies! Practice, practice, practice. Or not. You can always get them from Butterfield Gourmet! :)
Isn’t that true of most life skills, hobbies and endeavors? We need a lot of practice to get those things just right. If you really care about something, you won’t give up on the first couple of tries, but will attempt perfection again and again. I recommend you have a slice of pie and think about what you want to be really, really excellent at making and then create a practice plan to put it into action. Maybe two slices of pie—action plans require lots of fuel for the brain.