Pie Shell

Store unbaked shells in the freezer for longest shelf life. Thaw in the refrigerator before use. Baked shells keep in an airtight container at room temperature for 1–2 days.

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

Prick the bottom with a fork before blind baking to prevent puffing.

Let homemade dough rest in the fridge for at least 30 minutes before rolling to prevent shrinkage.

If edges brown too quickly during baking, cover with foil or a pie shield.

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

Using warm butter or water, which prevents proper pastry structure.

Not blind baking before wet fillings, leading to a soggy bottom crust.

Skipping the egg wash if you want a golden, shiny finish.