Pie Dough Tips

• I can’t stress enough that ALL ingredients need to be very cold

- I measure all ingredients( even dry) and pop in fridge for an hour

- butter; I chop into chunks and put in freezer for 30min to an hour

- do NOT over mix your ingredients/ take a look at my photo to see how shaggy the dough is- it will come together

Tip that will CHANGE your Life

• Roll your pie dough in cookie/cracker crumbs and NOT flour
• rolling the dough in crumbs adds more texture ( ensuring a crisp, snappy crust)
• crumbs make it much easier to roll out pastry
• you are not adding extra flour to the pastry
• adds an opportunity to introduce another flavour
• take a look at the end of the post for some flavour combinations

Other useful Tips 

• I always roll my pastry with plastic wrap on top- it helps to prevent sticking and doesn’t use excess flour
• I recommend par baking the crust before adding filling - I baked mine for about 15min
• instead of beans or baking stones I always use granulated sugar/ it gets into all the groves for an even bake/    BONUS the almost caramel flavour sugar can be used in any recipe to add some depth of flavour
• always chill the pastry for a minimum of 1 hr prior to baking (I put my pie dough in the freezer) entire pie plate with formed dough- this helps to hold your crimping on the edges
• baking in a glass pie plate helps promote browning - also easier to see if bottom has reached golden- brown
• bake your pie on a pizza stone- helps to brown bottom at a faster and more even rate