All About Pie Crusts
If your pastry is crumbly and hard to roll:
- Add more water, 1 teaspoon at a time.
- Toss the flour mixture and water together just a little more, or until evenly moistened.
If your pastry is tough:
- Use a pastry blender to cut in the shortening or lard until well mixed and all of the mixture resembles small peas.
- Use less water to moisten the flour mixture.
- Toss the flour mixture and water together only until all of the flour mixture is moistened.
- Use less flour when rolling out your pastry.
If your crust shrinks excessively:
- Mix in the water only until evenly moistened.
- Let pastry rest for 5 minutes if it is hard to roll.
- Don’t stretch pastry when transferring it.
If the bottom crust is soggy:
- Use a dull metal or glass pie plate rather than a shiny metal pan.
- Patch any cracks in the pastry with a pastry scrap before adding the filling.
- Make sure your oven temperature is accurate. If the temperature is too low, the bottom crust won’t bake properly.