Crusts & Crumbs

Even experienced bakers can get a little clammy at the idea of having to make a pie crust, because there are so many ways for a pie crust to be wrong. Among the adjectives we don’t want to hear in reference to crust are: pasty, mealy, doughy, tough, and bland.

However, pie eaters are willing to forgive a range of mild structural transgressions, such as a fruit pie that settles on the plate rather than standing at attention, or the crimped edge breaking away from a custard pie, as long as you present them with a crust that is crisp, rich, flaky, and tender. The following recipes—whether you choose the classic butter crust or opt for a gluten-free or vegan option—all use fat, flour, and water in the correct proportions and at the right temperature to achieve this goal.