Pastry Shell

Store unbaked shells wrapped tightly in plastic wrap in the fridge. Freeze for longer storage. Thaw in the fridge before use. Pre-baked shells can be frozen for up to 2 months.

Keep all ingredients cold when making pastry from scratch—cold fat creates flakier layers.

Pre-bake (or 'blind bake') empty shells at 375–400°F for 10–12 minutes if using a wet filling to prevent a soggy bottom.

Prick the bottom with a fork before baking to reduce puffing.

Let homemade shells rest in the fridge for at least 30 minutes before baking for best results.

Overworking the dough, which develops gluten and makes the crust tough instead of tender.

Using warm ingredients or a warm work surface, which softens the fat and compromises flakiness.

Not docking or blind baking, leading to a puffy, misshapen shell or soggy bottom.

Skipping the rest period, which allows the dough to relax and prevents shrinkage during baking.