Making the perfect homemade pie crust takes a little bit of practice and know-how. It’s something you typically don’t get right the first time that you make them. For myself, it took a lot of trial and error before I was able to consistently make the perfect crusts for my homemade pies. Here are a few tips that I’ve learned along the way.

1. Read the recipe carefully and make note of the type of flour used, the amount of water added and how long you’ll need to knead the dough. Don’t take shortcuts and follow the recipe carefully.

2. If your dough is too dry…add one teaspoon of cold water at a time. Mix the dough again and knead. If it’s still too dry…add another teaspoon of cold water. Repeat repeat the process until it’s of the desired consistency.

3. If your dough is too moist…try adding in more flour, one tablespoon at a time. Mix and knead the dough again. If it’s still too wet, add in another tablespoon of flour. Repeat the process until it’s the desired consistency.

4. To prevent pie crust shrinkage during the baking process…chill it in the refrigerator for at least one hour and then proceed quickly with adding your filling and placing it into a preheated oven. Avoid baking in non-stick metal baking pans which cause the dough to shrink. I personally recommend using glass or stoneware baking dishes.

5. If you add a little bit of granulated sugar or a little bit of white vinegar to the dough while mixing it up…it will make for a more tender pie shell.

6. If you like a nice golden color to your shells…brush them lightly with milk, pure butter or cream. Don’t use margarine!

7. For even baking and browning only bake on the center rack in your oven. If your oven tends to over-brown or over-cook items…decrease your baking temperature by 25 degrees F.

8. If the edges of your pie crust brown too fast or start to burn, cover them up with strips of aluminum foil or by a silicone baking ring made just for pie crusts in the baking aisle at your favorite kitchen supply store.

9. To keep freshly mixed dough from sticking to your hands…lightly spray both hands with olive oil or non-stick baking spray.

10. If you decide to use a frozen pie shell that has cracked break it up into smaller pieces and make a puzzle top pie crust! These types of crusts are self-venting and are a great way to use up a cracked pie shell!

There you have it! 10 of my favorite tips when it comes to making and baking homemade pie shells!  Give these tips a try and do a little bit of practicing. You’ll be making and baking the perfect pie crusts in no time at all.

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