1. Keep it cold
When you are making pie dough, cold fat and ice cold water are essential. Make sure you are chilling your dough before you roll it out and - if your recipe permits - chill it again after you have lined your pan with the dough. When the cold pockets of fat between the layers of dough hit your hot oven, they will melt and create steam that lifts the surrounding dough apart and makes light, flaky layers.
2. Acid makes a tender crust
Not all pie crust recipes call for lemon juice or vinegar and you can have perfect pastry without them. But if you like a tender crust, than a little acid will give your pie melt-in-your-mouth appeal.
3. Use a light touch
Break down the fat into the flour until it is fairly evenly distributed with a few large pieces left. Once you’ve add the iced water, try not to overwork the dough – pick up the dough and drop it back into your bowl a few times until the dough has come together.
Make sure you use enough water so that the flour is just coated but not soggy. You should not have large amounts of dry bits of dough in the bowl – if you do, sprinkle in a bit more water. Pat the dough into rounds without handling it too much, and wrap in plastic wrap.
4. Chill your dough
Chilling your dough for at least 30 minutes will distribute the water throughout the pastry, making the dough more even and easier to roll out. If you have chilled it more than 3 hours, you can let it rest at room temperature for 15 or 20 minutes until it can be rolled out easily.
Page 1 of 2 -- Learn how to bake pies for a crowd, and when to use butter vs lard on page 2
