Help Me Make More Beautiful Pie Crusts

Good Questions

Q: I have a terrible time blind-baking my pie crusts. I have tried all kinds of techniques, pie weights, Cook's Illustrated tips — and I always have major shrinkage with my crust.

Can anyone help me make a beautiful crust for a chocolate cream pie?

Sent by Ann

Editor: Oh Ann, I feel your pain. As much as I love baking pies, my pie crusts never achieve a perfect crimp. My crusts have achieved lovely flakiness and a delicious taste, but they still always shrink back into themselves — no matter how much I rest the dough and chill it before baking.

Readers, this one is getting turned over to you. Ann and I both want to know: How do you make a perfect pie crust?

 

Related: How To Make a Pie Crust from Scratch

(Image: Nealey Dozier. Recipe pictured above: Browned Butter Butterscotch Pie)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.