Many bakers believe making their own pie crust as too challenging and difficult to make. Follow these secrets and you’ll have a perfect pie crust every time.
Secret #1: Use a glass pie dish. That way you can clearly see when the pie is browned properly on the bottom.
Secret #2: Pie crust get most of its flavor from the fat you use. Use a combination of butter and shortening.
Secret #3: All ingredients should be very cold. That goes for fats, dry ingredients, and liquids. The reason pie crust is flaky is that as you work the fat into the flour, the flour coats the fat, then the fat melts leaving a little air pocket, hopefully in layers upon layers.
Secret #4: The amount of liquid used will vary each time you make a crust. This is because weather varies, particularly humidity.
Secret #5: Use half vodka and half water for the liquid. Using vodka will reduce the amount of gluten produced, thereby making a flakier crust.
Secret #6: If at any time the dough becomes too sticky or soft, transfer it to the refrigerator for a few minutes to firm it up.
Secret #7: For a golden brown crust, whisk an egg with a little water or milk and brush it over the top crust before you put it in the oven. Then sprinkle the crust with sugar if its for a desert.