![]() This can also create shrinking in the crust while it’s baking. Over-working the pie dough develops more gluten, which can make the baked crust tough and dense instead of light and flaky. This will help bring the dough together cohesively without overworking it. You want the butter to end up the size of little peas. Add into the dry ingredients in the bowl of the food processor with the butter and pulse until the butter is the size of peas. Cube your sticks of butter with a bench scraper and freeze until firm. It’s quick, easy, and prevents the butter from warming up too much. Since I live in Phoenix where temperatures often exceed 85☏, I typically use a food processor to make pie dough. You can also use a pastry blender or two knives. Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. Just freeze your butter for even longer, then use a sharp knife or bench scraper to slice it into chunks. ![]() You can get a similar effect without a box grater. Return the grated butter to the freezer for another 10 minutes until it’s firm before adding into the flour mixture. If you have it, you can also use the grater attachment on your food processor. Using the large holes on a grater, literally grate the butter like cheese. Take your butter and freeze it for about 10 minutes, or until it’s super cold and firm. My personal favorite is to grate it like cheese! I’ve included several options for processing the butter below. For this reason, it’s helpful to start out with pieces of butter that are already small in size. It should take just a couple minutes to cut the butter into the flour mixture so you don’t risk the butter getting too hot. This will prevent the butter from becoming greasy as you work with the dough. If your kitchen is warm, fill freezer bags with ice and a little water and set them on your work surface for 10 minutes to chill it before rolling out your pie dough. If it’s a hot day, or you have hot hands, you’re probably better off making your pie dough in a food processor. If your kitchen is above 73☏, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie tin until it’s between 65-70☏ (dip an instant thermometer into your flour to gauge the temperature). Top Pie Dough Tips: For flaky crust, keep everything cold, especially your butter. Sign up to get on the membership waitlist here. We made pie dough together and everyone’s pie crusts turned out beautiful. Take a look at these pie crusts made by HTH Students during one of our live monthly zoom classes. I’m sharing a ton of tips that truly work in this post, so let’s go ahead and get right into the juicy stuff. ![]() I actually spent weeks testing, experimenting, and researching different pie dough methods, tips, and tricks. I took a bunch of feedback I’d received over the years from readers to improve the recipe and I’m SO happy with the results. ![]() I actually completely overhauled my pie crust recipe recently to make it even more tender and flaky. I’ve factored in as many potential pie crust woes into this recipe to make it as foolproof as possible. Not to mention all of the frustrations when pie dough shrinks or loses its shape after baking. Until the dough comes together in a cohesive ball, it seems like something has gone wrong. It takes a little bit of extra work, but it absolutely does not need to be as intimidating as it may seem. Homemade pie dough is about a thousand times more flaky, tender, and flavorful than the store-bought kind.
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