6 Tips For Perfect Pies And Tarts
For a flaky pie crust, mix until the dough forms large pieces. It should hold together when you squeeze it, with some dry crumbly bits remaining around the edges. If it seems too dry, add a little more liquid.
To roll out pie dough, place between two sheets of lightly floured wax or parchment paper. Roll from the center to the edge, rotating the dough a quarter turn after each movement for an even, round crust.
To safely transfer dough, position a lightly floured rolling pin at the top of the circle of pastry. Gently roll the dough around the rolling pin, flouring if needed to prevent sticking.
Flute the crust by pressing a finger into the rim of the crust against two fingers on the other side of the crust to make an even impression. Repeat every 1/2-inch around the pie to create a ruffled edge.
Some recipes require blind baking, or baking the pastry shell before it is filled. To prevent the dough from rising, line it with a lightly greased sheet of parchment paper and fill with dried beans.
If crust begins to brown to quickly, make a pie shield. Fold a square of foil into quarters, then triangles. Measure the pie, then cut out the center of the foil. Press the outer ring around the edge.