Pie Crust

Unbaked dough keeps 3 days refrigerated or 3 months frozen (wrap tightly). Baked shells keep 2-3 days at room temperature in airtight container. Freeze baked shells up to 2 months.

Keep all ingredients and tools cold when making from scratch to prevent the fat from melting into the flour

Don't overwork the dough—stop mixing when it just comes together to ensure tenderness

Blind bake (pre-bake with weights) when making custard or cream pies to prevent soggy bottoms

Let homemade dough rest in the refrigerator for at least 30 minutes before rolling to relax gluten and prevent shrinkage

Using warm ingredients or working in a hot kitchen, causing the fat to melt and resulting in a tough, greasy crust

Over-mixing or over-kneading the dough, which develops too much gluten and creates a tough texture

Skipping the resting time, leading to dough that shrinks dramatically during baking

Rolling dough too thin or stretching it to fit the pan, causing tears and uneven thickness