Chill Your Dough Before rolling out your pie dough, chill it for at least 30 minutes. This helps prevent shrinkage during baking and results in a flakier crust.
Add Vinegar or Vodka to the Dough A tablespoon of vinegar or vodka in your pie dough will help create a tender, flaky crust. The alcohol evaporates during baking, leaving behind a smooth texture.
Pre-bake (Blind Bake) Your Crust For custard pies or pies with wet fillings, blind bake the crust first. Line it with parchment paper, add pie weights or beans, and bake until golden. This prevents a soggy bottom.
Use a Rolling Pin Sleeve or Silicone Mat Roll out your dough between two sheets of parchment paper or a silicone baking mat. This keeps the dough from sticking and makes it easier to transfer to the pie dish without tearing.
Brush with Egg Wash Before baking, brush your pie crust with an egg wash (a beaten egg mixed with a little water). This gives the crust a beautiful, golden finish.
Preheat Your Pie Dish Preheating your pie dish in the oven before filling it helps create a crispier bottom crust and prevents sogginess, especially for fruit or custard pies.
Cut Vents for Steam When covering your pie with a top crust, make sure to cut a few small vents or slits. This allows steam to escape and prevents the top crust from bubbling up or cracking.