Flour

• Flour forms the foundation for a successful pie crust, so choose the best flour. Pastry flour is a low-protein flour formulated specifically for pastry work, but it is not available in all markets. Cake flour works well, too. All-purpose flour is the most available of flours and can be used successfully, but it can be improved by adding a tablespoon of cornstarch to a 1 cup measure and then adding the all-purpose flour. Cooks sometimes use whole-grain flours for sweet or savory pies, which add to the flavor and offer a somewhat heavier texture.

Shortening

• The shortening in a pie crust is responsible for making the crust flaky. The more fat added, the shorter the dough and the flakier the crust. Some fats do a better job than others. Any fat used must be rendered in a way that removes any hint of liquid. The fat has to be incorporated into the dry ingredients before any liquid is added. Commercial shortening, or hydrogenated vegetable oil, is generally used in homemade pie crusts. Lard is also used and valued for its ability to create a very flaky crust. Butter, which adds a desirable flavor, may be used, but it contains unwanted moisture that might prevent the pastry from being flaky enough. Chicken fat can be used with savory pies.

Liquid Additions

• Liquid is added to flour and fat to bind the ingredients and turn them into a dough. The liquid should be as cold as possible and added gradually. Precise amounts of liquids cannot be specified, since room humidity and type of flour come into play. Begin by sprinkling the fatted flour with a good amount of the suggested liquid and then increasing the liquid as it absorbs into the flour. The dough should not be sticky or overly crumbly. Savory pie doughs sometimes contain a broth rather than pure water. Broths flavor the crust but cannot ensure the same flakiness as crusts made with water. For best results, the broth should be ice cold.

Techniques

• Mastering pastry-making techniques ensures the best crust possible. In addition to keeping ingredients cold, handle the dough as little as possible. Overworking pastry dough warms the dough too much and works up the gluten in the flour, making the crust tough. Choose pans carefully. Oven-tempered glass pans work well since they distribute heat evenly. When using glass pans, adjust the oven temperature down by 25 degrees Fahrenheit. Dark pans are also a good choice, but choose dull over shiny to ensure a browned crust. To minimize the soggy crusts in berry pies that become juicier as the filling cooks, add some flour, tapioca or other thickening agent to the filling before turning it into the crust. Amounts will vary.