Pie crust can be a tricky thing to master but the results are worth the practice. Here are five common pie crust problems and how to avoid them.
If you haven’t yet mastered the art of making pie crust, you are not alone. We get questions and comments from people who love to bake but are anxious about making their own pie crust. It is typically made from only four ingredients, so why all the fuss? Well, making pie crust is truly is a combination of art and science. It’s just as much about the technique of putting the ingredients together as it is about the ingredients. Once you get a feel for how it comes together, it’s really simple…and gratifying.
Our hope is to steer you in the right direction so you will enjoy success. Get ready to roll up your sleeves: The only sure way to get really good at baking pie crusts is to make a lot of pies (we don’t think your friends and family are going to mind ).
The pie dough is too dry!
After you cut the butter into the crust, the directions usually say something like this: Stir in enough cold water tossing with fork just until flour is moistened. There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It’s critical to use cold water to keep the butter cold. The butter should stay firm so it doesn’t soften and combine with the flour. Wondering why can’t you use a spoon? The trick here is to hydrate the flour with just enough water to get the dough to stick together. Tossing with a fork is a gentle way to incorporate the water without mashing it all together. You should be able to still see some of the chunks of butter. Each time you add water, use your fingers to squeeze a small chunk together. If it doesn’t hold together, you need to add a bit more water. 
My pie crust shrinks when I bake it!
There are a couple things to do to help this common pie crust problem. When crimping the crust use the rim of the pie plate, it will help the edges stay in place. It’s also important to keep the dough cold (have we mentioned that yet?!). Just before baking the pie, refrigerate it for 30 minutes to make sure the crust is cold. If you are baking the crust without filling (this is referred to as blind baking) a few things can help. Prick the crust all over with a fork. Cover your crust with parchment paper and then fill with pie weights or dried beans. Be sure to fill the lined pie crust to the rim of the pie plate so the sides don’t slump.
The Surprising Secret to a Super-Flaky Piecrust
What is the secret to making pie crust flaky?
What’s the secret to making pie crust flaky? To make pie crust flaky, keep the kitchen, ingredients, equipment, and hands cool; use a combination of butter and shortening; use water and vodka as the liquid; use organic, unbleached, all-purpose flour; work lightly with the flour-butter mixture and when binding the dough, and preheat the oven.
Why does the skin around my eyes always flake?
It is that part of your body which has very thin skin compared to other parts of your body. Hence, it is more prone to allergens in the environment that can cause irritation. Thus it can become dry and flaky. Sometimes it can become inflamed in a condition known as seborrheic dermatitis. This condition may require medical attention.
Why is it difficult to make a pie crust?
Because of its high fat content, it is difficult to make a pie crust. When there is a lot of fat in the pie crust, it is crumbly. A significant amount of water can cause toughness to be compromised. The melting point of a specific fat determines how it interacts with flour. Because of its size, it is a natural choice for pie dough.
Why is my pie crust shrinking?
You fit the dough into the pie plate, crimping the edge along the top of the dish only to take it out of the oven and see that the edge of the crust has shrunk halfway down the sides of the pan while baking. So frustrating. Vinegar to the rescue! Shrinkage happens because the gluten in the flour is too tightly wound.