The Perfect crust

Appears in
Back to Baking
Back to Baking

By Anna Olson

Published 2011

  • About
Pie is a staple dessert in North America, and fruit and cream pies have not just been a staple at home and in diners, but in fine-dining restaurants, too. But this universally popular dessert is also one of the more time-consuming desserts to make, and it seems to have the most warnings in its process, making us a little fearful and too quick to second-guess ourselves, particularly in making the crust.

In North America, the recipe methods are often filled with negatives—don’t let the butter get warm, don’t overwork the dough, don’t add too much water—to the point where we don’t end up making the recipe at all!