Flaky Pie Crust

Notes

1. Getting Started: Pie crust can have a bit of a learning curve, so we included extra notes we’ve learned to help you along the way. Reach out with questions in the comments section—we’re here to help!
2. Servings: Makes two 9–11 inch crusts (8–10 servings). Enough for deep-dish pies and intricate lattice or decorative top-crust designs.
3. Storage/Make-Ahead: 1) Dough: Refrigerate up to 2 days or freeze up to 3 months. Thaw overnight in the fridge before rolling. 2) Baked crust: Store at room temperature up to 2 days or refrigerate up to 4 days. Re-crisp in a 350°F oven for 5–10 minutes.
4. Texture: Flaky and buttery with crisp edges and tender layers. The shortening helps with tenderness and makes the dough easier to handle—especially for lattice work.
5. Chilled Equipment: Cold equipment keeps fats cold, which is key for flaky layers.
6. Pie Dish: Ceramic or glass benefits from baking on a preheated pizza stone/steel. Metal pans crisp well on their own. Ceramic/glass may need a little extra bake time.
7. Dough Thickness: Roll to ⅛” exactly. Many recipe say, 1-inch beyond your pie dish, but that’s not accurate. Too thin of dough results in a soggy, limp bottom. Too thick of dough can’t bake fully which makes the crust dense and unable to support the filling. Use a Birchberry Adjustable Rolling Pin to be sure you get it’s the exact ⅛” thickness needed for a crispy bottom. (It’s 16” long to roll out the full size of your pie crusts.)
8. Hand Mix: A pastry cutter is my second choice if you don’t have a food processor. Chill the cutter for 5-10 minutes. Add the dry ingredients to your chilled bowl and whisk. Add cold butter cubes and shortening and gently toss to coat. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. Flatten any larger pieces of butter into flakes with my fingers. Then continue adding liquids according to instructions.
9. Butter vs. Shortening: Butter gives the crust its rich flavor, crisp edges, and visible flaky layers—those cold, distinct butter pieces melt in the oven and create steam pockets that lift the dough. Shortening, on the other hand, has a higher melting point and stays solid longer, which helps the dough hold its shape during rolling and baking. It adds tenderness and makes the dough easier to work with, especially for intricate lattice, cutouts, and clean crimping. Using both together gives you the best balance: buttery flavor and flake from the butter, with reliability, structure, and extra tenderness from the shortening.
10. Vodka vs. Apple Cider Vinegar: Vodka prevents gluten formation entirely and evaporates in baking, creating extra-flaky layers. Vinegar: Weakens gluten for a slightly softer, more tender crust that’s easier to work with and holds structure well. Neither add any flavor.
11. Water: Add water gradually—it's easier to add more than fix too much. The dough shouldn’t be wet; dry bits will hydrate during resting. When squeezed, the dough should hold together. Crumbly = add more water. Sticky = dust with a little flour and gently mix.
12. Rolling Technique: Roll gently from the center outward, turning the dough often. Don’t force it. If it springs back but isn’t sticky, rest a few minutes at room temperature. If it springs back and the butter is softening, move it to a parchment-lined sheet and chill 10–15 minutes. (Depending on conditions, you may need 2–3 chill breaks.)
13. Chilling Dough: Anytime the dough softens, chill 10–15 minutes (up to 30 if very soft). Chilling keeps butter cold (for layers), relaxes gluten (prevents toughness and shrinking), and allows flour to hydrate.
14. Savory Pies: Omit sugar for savory fillings. You can add herbs or spices to the flour (thyme, oregano, savory blends). Keep in mind sugar does aid browning, but a lighter finish is standard for savory pies.
15. Lattice vs. Single Crust: Lattice is as functional as it is beautiful, it also allows steam to escape. If skipping the lattice and using a solid top crust, add several slits to vent for steam—you’ll also likely have extra dough that can be used for cutouts.
16. Crimping Edges: Crimping seals the two crusts together and thins the edge so it doesn’t bake up thick. Use gentle pressure so the dough seals without stretching. Don’t build the edge too tall or it may shrink. Use the classic finger-crimp method or press with a fork for a rustic look.
17. Crust Browning: Some browning is normal and adds crisp flake. If the top browns too quickly, tent with foil. If your oven runs hot, you can move the pie lower, but keep it on the middle rack unless necessary.
18. Single crust: Halve the recipe or make the full batch and freeze the second disc for later.

Best Practices

First, I’d like to have a little chat with whoever coined the term “as easy as pie.” Pie is something that can absolutely get there, but it takes practice, patience, and a bit of technique to get right at first. The good news is that every step is learnable, and once you’ve done it a few times, the whole process becomes easy and intuitive.

Second, remember that pie is incredibly forgiving. Even when things don’t go perfectly—your dough cracks, the lattice tears, or the edges brown faster than expected—the end result is almost always delicious. Every bake teaches you something valuable, and each pie becomes better than the last. And a scoop of ice cream always helps!

1. How to Know When to Stop Mixing Butter: Knowing when to stop mixing the butter is the first big key to flakiness. If the butter cubes still look square, you need to keep cutting. If the mixture has mostly flat flakes of butter with some pea-sized bits throughout, you’re exactly where you need to be — stop mixing. If there are no visible butter chunks left and the dough looks uniformly sandy, it was overmixed, which just means it will bake up a bit less flaky. You can still use it, but aim for those visible pieces next time.
2. Prevent Soggy Bottom: There are two major culprits behind soggy-bottomed pies, and I’m always shocked that the first is so overlooked when it’s so common. 1) Dough Thickness: Dough that’s rolled too thin absorbs juices too quickly and collapses into a soggy, limp bottom. Dough that’s rolled too thick won’t bake through by the time the filling is done, which leaves you with a dense, gummy base that can’t support the slice. These frustrations are one of the main reasons we made the Birchberry Adjustable Rolling Pin. It’s changed my pie-baking life and made my time in the kitchen so much more fun. 2) Lack of Heat Under Pie Dish: If you use ceramic or glass pie plates, investing in a pizza steel completely changes the game. Since using one, I haven’t had a soggy bottom even once. A pizza stone works well too. A baking sheet is an option, but in my experience, it doesn’t deliver the same crispness. Metal pie plates are naturally better at transferring heat, so they typically do best on a baking sheet rather than a steel, which can overbrown them. 3) Other commonly blamed issues—too much water in the dough, not chilling long enough, humidity—I’ve found are not typically the cause if you’ve followed the recipe.
3. Cold Is Key: Temperature is everything in pie dough. Keeping your ingredients, tools, and dough cold at all times helps preserve those little butter pockets that turn into flaky layers in the oven. The dough works best around 68–72°F; any colder and it will crack, any warmer and it will smear or stick. If your kitchen runs warm, return the dough to the fridge—or even the freezer for a brief moment—anytime it starts to soften.
4. Mixing Methods: There are several ways to build pie dough, and each one can produce great results once you learn how to use it well. 1) The food processor is my personal favorite because it keeps the butter cold and works quickly, but it’s also the easiest to over-pulse, which cuts the butter too small. That’s why I never add water in the food processor — it becomes far too easy to overmix. 2) A pastry cutter is my second choice and offers great control; I like to chill both the cutter and the mixing bowl first, then flatten any larger pieces of butter into flakes with my fingers. 3) A stand mixer can work if you stick to the lowest speed, but there’s very little control and the risk of overmixing is higher. 4) Grating frozen butter works too; it’s simple but time-consuming, and the warmth of your hands can melt the shreds, so a quick re-chill is a must..
5. Lamination vs. Cut-and-Stack: This recipe originally used lamination, but I’ve found that the cut-and-stack method achieves the same well-defined layers with far fewer opportunities for the dough to warm up or become overworked. 1) Cut-and-stack creates layers without repeatedly rolling the dough thin and is much more forgiving. 2) Lamination is beautiful but requires longer resting times, more precision, and a colder kitchen. If you’d like to use full lamination, begin at step 12 in the dough section. Divide the dough in half, wrap each piece tightly in plastic, and chill for 2 hours. Work with one piece at a time and keep the second refrigerated. Fit your Birchberry Adjustable Rolling Pin with the ¼-inch guide, then roll the dough to ¼” thick rectangle, about a 12×8-inch. Fold it like a letter—top third down, bottom third up—then fold once more in the opposite direction to form a square. Wrap tightly, give the wrapped dough a light roll to even it out and push the dough into the corners, and refrigerate. Repeat with the second piece. Chill for at least 4 hours or, ideally, overnight to allow the gluten to relax and the layers to firm up before rolling out for your pie.
6. Minimal Flour Dusting: When rolling dough, less flour is more. Too much dusting flour on the surface leads to dry patches and cracks, which can affect both appearance and texture. Use just a light dusting, adding a bit more only under the dough if it starts to stick. Lifting the dough and reflouring underneath works far better than repeatedly dusting the top. Rolling between parchment is another great way to avoid adding excess flour.
7. How to Use This Crust Recipe: This crust can be used for almost any pie you can think of. The addition of shortening makes the dough more pliable and easier to work with, which is ideal for intricate lattices, braids, and cutout designs. It great for double-crust fruit pies, single-crust custard or cream pies, savory meat pies, and even hand pies or turnovers. It’s a very adaptable, all-purpose pie dough.
8. Avoid Overworking: Overworking the dough is one of the most common mistakes. Every knead tightens the gluten, making the crust tougher. If the dough resists rolling and springs back, that’s your sign to stop and let it rest for 10–15 minutes in the fridge. Gentle, even strokes are best. Rolling repeatedly back and forth can over-tighten the edges; instead, roll from the center outward, rotating the dough frequently to maintain an even shape.
9. How Much Water to Add: Determining the exact amount of water takes a little practice because flour types and kitchen environments vary. Most new pie bakers either add too little or too much. Dry, crumbly dough almost always means it needs more water, while sticky dough means slightly too much was added. The best way to judge is to use the squeeze test — if a handful of dough holds together without crumbling, you’re in the right place.
10. Know When to Stop Rolling: Cracking dough usually means the dough is too cold or slightly underhydrated. A brief rest at room temperature will fix the temperature issue; a light mist of water on the surface can help if it’s truly too dry. Sticky dough, on the other hand, means the fats are softening or there’s too much moisture, so it needs a few minutes in the fridge or a light dusting of flour. Rolling perfectly round crusts takes time to learn, so rotate the dough often and use short, controlled rolls.
11. Blind Baking vs. Par-Bake: 1) Blind baking means fully baking the crust so it can be filled with ingredients that don’t bake in the oven, such as cream pies or refrigerated fillings. 2) Par-baking means partially baking the crust just until the bottom is set and lightly golden, then adding the filling and finishing the bake. Some recipes call for brushing the crust with egg white or dusting the bottom with flour or sugar before filling; these act as moisture barriers to prevent soggy bottoms. Always follow the specific instructions for your pie, as different fillings require different approaches.
12. Juicy Fillings: Highly juicy fillings, like strawberry or certain stone fruits, can overwhelm even a well-made crust. One trick I’ve found invaluable is sprinkling a few tablespoons of quick oats on the bottom crust before adding the filling. The oats absorb excess moisture during baking without changing the taste or texture of the pie, especially galettes.
13. Experience Levels: Pie dough falls into a natural progression of skill levels. 1) The easiest version is a single-crust pie baked as a tart or slab — there’s no need to join two sheets or worry about sealing edges. 2) A double-crust pie with a simple fluted edge or basic vent slits is the next step and is very achievable once you’re comfortable rolling. 3) More advanced doughs include laminated puff-style crusts or intricate lattices that require precise temperature control, quick movements, and more practice.
14. Patience and Planning / Resting Time: Rushing is a common pitfall. Planning ahead so you can chill the dough fully and rest it between stages makes the process smoother and the results far better. If the dough starts to warm or fight back, pause and chill it. If the butter begins to soften, chill again. The gluten also needs time to relax so the dough doesn’t shrink, so don’t cut corners with resting time. Working slowly and mindfully creates a far better crust than trying to power through in one go.
15. Practice: Making flaky, tender pie crust takes time, and even professional bakers admit that confusion and disappointment are part of the journey. Keeping notes on what works in your kitchen — how much water you needed, how your oven browns the edges, how long your dough takes to warm — is immensely helpful. Over time, you’ll develop an intuitive sense for when the dough is ready and how to troubleshoot issues. And remember: pie is forgiving. A patch here, a slightly uneven edge there — none of that affects the joy of the final slice. And if anything, there’s always ice cream to add on top!

Troubleshooting

1. Soggy Bottom Crust (Soggy-Bottom Syndrome): There are a few common causes. 1) Dough Thickness is a major factor and often overlooked. Roll dough to the exact thickness specified in the recipe, not by dimensions—most recipes say “Roll to 1-inch beyond your pie dish and ⅛” thick,” but every pie dish is different, and it’s nearly impossible to roll dough to that exact thickness, so it ends up too thick or too thin. Thick dough won’t bake through and end up raw. Thin dough, the filling seeps into the dough too soon making it limp. Use a Birchberry Adjustable Rolling Pin to be sure you get it’s the precise thickness needed in your recipe. (It’s 16” long to roll out the full size of your crust.) 2) Bottom heat is another factor. Ceramic and stoneware take longer to heat, so preheating a lined pizza steel or stone helps the bottom crust bake through. Metal pie dishes conduct heat more efficiently, and preheating a baking sheet can mimic this effect for glass dishes. If you’re new to pies, using a clear glass dish can also help monitor bottom browning.
2. Dough Too Sticky/Wet: Usually results from excess water or fat pooling. When this happens, the dough will stick to the work surface, making rolling and shaping difficult. The best approach is to chill the dough until it firms up. Lightly dust the work surface with flour to prevent sticking, but avoid over-flouring, which can create dry patches. If the dough is extremely wet, sprinkle in a small amount of flour and fold it gently. For future batches, reduce water by 1-3 teaspoons and avoid over-mixing to maintain proper texture.
3. Dough Too Crumbly/Dry: Indicates insufficient liquid, often caused by not enough water being added or flour that was over-packed. To fix this, sprinkle in cold water a ½ teaspoon at a time and knead just enough to bring the dough together, handling it as little as possible. If the dough softens from warmth, chill it before continuing. Once baked, a dry crust has limited recovery options, but serving it with a moist topping such as cream or sauce can help.
4. Cracks When Rolling: Cracks can form in pie dough when it is very cold and stiff, or if there are dry spots caused by over-flouring during shaping. Let the dough sit at room temperature for a few minutes to relax before rolling. Handle it just enough to press cracks together and patch any tears with a small piece of dough. Avoid stretching the dough when fitting it into the pan; instead, use gentle center-outward strokes to prevent new cracks.
5. Dough Is Pulling Back While Rolling: If your dough keeps springing back while rolling, it usually hasn’t chilled long enough for the gluten to relax, or you may be applying too much pressure while you roll. Allow the dough to rest by chilling well between rolling sessions. Use gentle, even strokes to reduce spring-back.
6. Pie Dough Keeps Separating or Sticking While Handling It: Frequent separation or sticking often results from a few things. 1) Dough was rolled too thin. This makes it very difficult to handle, tearing easily when transferring to your pie dish and creating a soggy bottom. Use a Birchberry Adjustable Rolling Pin to get the ⅛” thickness so it’s easier to handle and isn’t over-rolled. 2) Fats got too warm. Keep all ingredients and tools cold, and chill the dough often throughout the process. 3) Handling the dough too much. Avoid over-manipulating the dough to maintain cohesion. All three of these causes often go hand-in-hand, as rolling too thin takes longer which warms the fats, and overworks the dough from too much rolling which tightens the gluten.
7. Burning Edges or Top: Over-browning can be managed by tenting foil over the crust edges partway through baking. Wait until the edges begin to brown, roughly 20 to 30 minutes in, before adding foil, allowing the center to continue baking without over-baking the edges. If your top oven runs hot, lowering the oven rack can help, though it’s best to keep the crust in the middle whenever possible.
8. Crust Shrinking or Pulling Away from the Pan in Oven: This can happen from a few things. 1) Not allowing the dough to rest. Be sure you give the gluten time to relax in the fridge. 2) Over-rolling. Roll with gentle pushes, and stop if the dough starts to pull back. Place back in the fridge for 15-30 minutes, as needed. 3) Stretching the dough in the dish. Instead, lightly lightly drape the crust into the dish with extra 1–2 inches over the edges for trimming. Don’t pull it over the sides. 4) Needed more chilling. Be sure the assembly dough feels cold to the touch before baking. 5) The sides weren’t supported enough. Use enough filling to weigh down the sides and maintain structure. 6) Excess water was added, which can also make the dough tougher and prone to shrinking. If the crust has already shrunk, it can be disguised with decorative touches, like whipped cream swirls!
9. Crust Is Tough, Dense, or Leathery: This means too much gluten developed. Usually caused by overworking/kneading, underbaking, or too much water. There’s no fix post-bake, but whipped cream or ice cream helps! Prevent by handling dough only until it holds together while mixing, rolling dough with gentle force, and leave out 2-3 tsp of water for your next batch. Resting/chilling the dough also helps relax gluten, so chill a few more hours before rolling.
10. Pale, Under-Baked Crust on Top: If your crust is pale or under-baked on top, it may simply need more time in the oven. For fruit pies, it’s possible to return the entire pie to a 350°F oven for 30 to 45 minutes, monitoring closely to allow the top and edges to crisp. This isn’t typically a best practice, but if your dough is really raw it can help at least crisp up the top.
11. Top Crust Bubbles or Domes: When using a single sheet for the top crust, it’s essential to cut vents so steam can escape. This prevents bubbles and doming caused by trapped moisture. Proper venting ensures even baking and a more visually appealing top crust.
12. Butter Leaking While Baking: A small amount of butter leaking is normal, a bit of fat will seep from the edges until the dough sets. If large puddles appear, it may indicate that the butter wasn’t cold enough or not well incorporated. Chill a little longer next time, or be sure your the butter flakes aren’t too large in the dough. (Always use a lined baking sheet to catch any excess liquid, just in case!)
13. Filling Is Leaking Out: Some leakage is normal in high-liquid pies like blueberry. However, if filling seeps out around all sides, the top and bottom crusts have likely separated. To prevent this next time, crimp or press the edges of the top and bottom crust together more firmly to create a stronger seal.

Happy Baking! ❤️

Emma & Eric