About Pie Crust

• Pie crust at its simplest is a combination of three things: flour, fat and water. The flour and water interact to produce chains of protein called gluten, which give the crust its strength. The fat adds flavor, blocks moisture from the dough and keeps the crust tender by holding the gluten to the minimum necessary. Shortening is often used for pie crust because it is inexpensive, easy to work with and neutral in flavor. Butter adds flavor but is hard to work with. Lard is traditional and makes a flaky crust, but is often avoided for health or religious reasons.
  
  

The Right Crust for the Job

• Traditional pie crust is made in two distinct styles. Flaky crust is made by leaving the fat in pieces about the size of small peas, so that when the pie is baked the crust makes layers of crisp, flaky pastry. "Mealy" crust is made by cutting the fat into the flour until the mixture reaches the consistency of coarse cornmeal. Mealy crust lacks the lightness of flaky crust, but it is stronger and more moisture-resistant. Use mealy dough for the bottom crust of a pie to avoid sogginess, and a flaky dough for the delicate top crust.
  
  

Bottom Heat and Blind Baking

• A common cause of sogginess in pies is the failure of the bottom crust to cook before the filling moistens it. One method for dealing with this problem is to start baking the pie at 450 to 475 degrees Fahrenheit for the first 10 minutes. The intense heat from the bottom of the oven quickly cooks and browns the bottom crust, and then the pie finishes baking at the regular temperature. "Blind" baking means baking or par-baking the crust without any filling. The crust is usually weighted with beans or something similar to prevent it from puffing up.
  
  

Control the Filling

• A soggy pie crust often results from the pie filling. Always use a cold filling, since warm fillings melt the fat in the crust prematurely, making it doughy. Cold or frozen fillings give the crust a chance to cook first, preserving its texture. Fruit pies are often too juicy, and the surplus moisture boils into the crust. Use enough flour or cornstarch to gel the juices, or pre-cook and cool the filling before making up the pie. Don't cut the pie when it's hot, as the juices will quickly penetrate the bottom crust and make it soggy.