Tips for the Perfect Pie Crust

Published on Thursday, November 2, 2006, by CHOW Video Team / Edit Post

These tips from the CHOW test kitchen range from how best to transport your dough to how to roll rectangular dough. Amy Wisniewski and Aïda Mollenkamp lead the way to the perfect pie.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.
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  • I have recently moved from California to Utah. I am having trouble getting my bottom pie crust to cook all the way through. Sometimes it is soggy. What can I do?

  • I also recommend buying a pie bag. After the dough has rested in the frig for half an hour, you put it in the pie bag (that you have previously added flour to). The you use your rolling pin on top of the bag to roll out the dough into a perfect circle. When you're done you unzip the bag, put your pie pan on top and just flip over. It works out perfectly everytime.

  • I think this is excellent. Thanks Chowhound for sharing! There is nothing like having the best pie crust or pie for that matter. Flaky is absolutely the greatest!