There’s something special about baking pies in autumn. Whether it’s apple, pumpkin, or pecan, the perfect pie crust can make all the difference. But how do you achieve that perfectly flaky, golden crust, especially when the cooler weather can affect your dough?
Keep Everything Cold
The number one rule for making a perfect pie crust is to keep everything as cold as possible. Here’s why it’s especially important in autumn:
- Butter: Cold butter is what creates those flaky layers in pie crust. When the butter melts in the oven, it releases steam, creating air pockets that result in a light, flaky texture. If the butter is too warm before baking, it will melt into the dough, resulting in a dense, greasy crust.
- Water: The water you add to the dough should be ice-cold. This prevents the butter from melting prematurely.
Autumn Tip: Chill Between Steps
As autumn weather can be unpredictable, it’s a good idea to chill your dough multiple times throughout the process:
- Chill the dough after mixing: Once you’ve combined your ingredients, wrap the dough in cling film and refrigerate it for at least 30 minutes.
- Chill after rolling out: After rolling the dough and fitting it into your pie tin, place it back in the fridge for 10-15 minutes before adding the filling. This extra step helps the dough firm up, which makes for a flakier crust.
Use a Mix of Fats
For a truly perfect crust, try using a combination of butter and shortening. Butter adds flavour and flakiness, while shortening provides tenderness and stability. The result is a perfectly balanced pie crust that holds its shape while still being light and tender.
Don’t Overwork the Dough
The more you handle the dough, the more gluten develops, which can lead to a tough crust. Work the dough as little as possible, just until it comes together. If the dough starts to feel warm or sticky, pop it back in the fridge for a few minutes to chill.
Bake at the Right Temperature
For a crisp, golden crust, start by baking your pie at a higher temperature (around 200°C/400°F) for the first 15-20 minutes, then lower the temperature to 180°C/350°F to finish baking. This method helps set the crust and prevents sogginess.
The Finishing Touch
For that classic golden look, brush the crust with an egg wash before baking. A mix of beaten egg and water gives the pie a beautiful sheen, making it look as good as it tastes.
With these tips, you’ll have a perfectly flaky, buttery pie crust every time — just in time for all your favourite autumn bakes.