Breaking the Rules of Pie Baking

 Look, I’m not one who regularly enjoys being controversial. In fact, up to a certain point, I steer away from controversy for the sake of not being too much of a pot-stirrer or drawing more attention to myself than absolutely necessary. But today, I decided it was time to boldly walk out onto that limb in an effort to help those who may still be slightly wary of pie baking. 

    If you haven’t yet browsed through my last blog post on the rules of pie baking, before stepping into this one, I would urge you to go take a look at it and familiarize yourself with the topic I’m going to be covering today. All in an effort to understand the beast that I am, hopefully, about to tame for you. 

     You’ve probably seen me mention more than once that baking is considered a science far more than it is considered an art. There are rules and these rules get repeated over and over again, until, I believe, people become afraid to veer from the path even slightly. But, I’ve come to know myself much more fully over the last few years. Fully enough to know that things are rarely a science for me. 

    Maybe it was the fact that I had to work to become as efficient as possible in an effort to meet pie orders in the quantity they were coming in. Maybe it is simply because I have a short attention span and struggle focusing on one thing for long amounts of time. One way or the other, in my time, I have come to realize that I am a baking rule breaker when I need to be, and on rare occasions, that is a perfectly okay thing to be. 

    So, before I dive into the rules I am willing to break when it comes to pie crust, I need you to know that I am not writing this to negate my previous posts about all of the baking rules that will get you the best pie crust you have ever made. Those rules still stand, and are definitely things that I practice more often than not. They are rules because they work, and they work very, very well. 

     I am simply writing this because rules can be overwhelming when you’re just starting out. And most of the time, learning to walk before you run is the very best practice. Hopefully, learning that the rules can sometimes be broken and bent for a slightly easier approach will help you gain a little confidence and get your hands in the dough sooner rather than later. 

    All in all, this isn’t about perfect form and outcome. This is about trying until you find what works best for you. 

So, with that said, here are the 2 big rules I am willing to break when it comes to making pie crust, and the results they achieve in the end!

Rule #1: Using Cold Butter

How I Break the Rules: By Using Room Temperature Shortening and Butter. Almost always. 

Why the rule exists: Cold butter, when mixed with flour, creates small pockets of fat throughout the dough. As the pie bakes, these pockets melt, leaving behind tiny layers of steam that puff up the dough, creating a flaky, tender crust. The colder the butter, the easier it is to make sure you don’t mix it in too thoroughly. 

My approach: This is a rule that I break almost every single time. I’m sure the other pie bakers out there will shame me for it, but it has saved me not only lots of time, but lots of aches and pains as well. 

    When I make my crust, I opt for room temperature fats because they are easier and quicker to work with. If you have ever tried to break down cold butter with your hands, you know it’s not an easy process. Over the course of my time owning the pie shop, I started to develop some pretty good achy finger joints because of the amount of mixing I was doing on a daily basis. And that was with using room temperature shortening, which is super soft and pliable. I can only imagine what it would have done to my hands if I had used hard, room temperature butter, which would have required my hands to work extra hard to break it down into the flour. It saved me time, and it saved the joints in my hands.

    I also am still very able to get a flaky result with room temperature fats. The key is just to know when to stop incorporating the fat into the flour. If you are leaving small lumps of shortening or fat in the dough, you are going to get a flaky crust. Period. 

     I will say, when I’m using room temperature fats, I do make sure to use iced water when making my dough, just to ensure the butter or shortening doesn’t get too warm from the heat of my hands and begin to melt. Cold water helps offset that potential outcome, and keeps all of the ingredients at a stable temperature. 

    So… Is cold butter good? Of course! Is it 100% necessary every time? Nope. Just be aware of not overmixing, and you’ll do fine!

Rule #2: Letting the Finished Dough Rest in the Fridge.

How I Break the Rules: By Baking My Crust Directly After Rolling. 

Why the rule exists: Allowing the dough to rest allows the flour to fully hydrate and the fat components to re-solidify so they don’t melt when rolling the crust out. Both of these elements allow the crust to be tender and flaky after baking.

My Approach: This is also a rule that I break almost every single time. And it is for a very simple reason… To save time. 

     Again, when I was running the pie shop, I didn’t really have the time to roll out a crust and let it rest for 30 minutes before baking it. It was typically straight into the pie pan and then immediately into the oven. Skipping the resting period doesn’t mean sacrificing a flaky crust. By carefully handling the dough to make sure you are maintaining the integrity of the lumps of fat and not overworking the dough, you can achieve a beautifully flaky texture without the extra wait. This way, I can whip up a pie more quickly, perfect for those busy days when you want homemade goodness without the long prep time. It doesn’t have to be an incredibly long, drawn out process… Especially if you are just trying to make a sweet treat for you and your family to enjoy. 

Conclusion:

While there are definitely rules that I adhere to every time (like making sure not to handle the crust too much, or not adding too much water to the dough), these are the 2 rules that I find myself bending almost every time.

Breaking the traditional rules of pie baking might seem unconventional, but it works for me and my kitchen. Not using cold butter, skipping the dough resting period are my ways of saving time while still achieving a deliciously flaky crust. These methods have proven successful in my pie-making career, and they might just change the way you think about baking pies, too. So, don’t be afraid to experiment and find what works best for you. After all, the joy of baking is in the process and the yummy results that follow.

 Happy baking!