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Ask Chef Walter: The Art of Pie Crust – Chef Walter Potenza
June 29, 2025/
by Chef Walter Potenza, contributing writer
Friends: today a cooking lesson on pie crust, with some delectable recipes.
A few things in baking are as satisfying as the perfect pie crust, yet as intimidating. A well-made crust should be tender, flaky, and buttery, serving as the ideal vessel for sweet fillings like apple or pumpkin, or savory delights like quiche or chicken pot pie. But achieving that balance can be tricky. This article will try to explore:
The fascinating history of pie crust
A foolproof recipe for the perfect flaky crust
Technical tips and common mistakes to avoid
Pies date back thousands of years, with early versions appearing in ancient Egypt and Greece. These early crusts were often tough and inedible, serving merely as containers for fillings. The Romans refined the concept, creating a pastry dough made from flour, oil, and water.
Pies (or “coffyns”) became popular in Europe by the Middle Ages. They had thick, sturdy crusts designed to preserve meat. Sugar was a luxury, so early pies were mostly savory. Thanks to the increased availability of sugar and butter, sweet pies emerged only in the Renaissance.
The modern flaky pie crust evolved in the 18th and 19th centuries, when butter and lard became more accessible. Techniques like “rubbing in” fat and keeping ingredients cold were perfected, leading to the tender, layered crusts we love.
The perfect flaky pie crust recipe for you to create. This all-butter crust is tender, flaky, and versatile, suitable for sweet and savory pies.
Ingredients for a one 9-inch double crust
2 ½ cups (300g) all-purpose flour
1 tsp salt
1 tsp sugar (optional, for sweet pies)
1 cup (226g) unsalted butter, icy and cubed
6-8 tbsp ice water
Directions
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Mix dry ingredients: In a large bowl, whisk flour, salt, and sugar (if using).
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Cut in butter: Add cold butter cubes. Work the butter into the flour using a pastry cutter or fingers until pea-sized crumbs form.
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Add water: Sprinkle in ice water, one tablespoon at a time, mixing just until the dough comes together.
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Chill: Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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Roll out: Roll each disk into a 12-inch circle on a floured surface. Transfer to the pie dish, trim edges, and crimp as desired.
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Pre-bake or fill: For blind baking (pre-baking), prick the crust with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. For filled pies, proceed with your recipe.
Technical Tips for Pie Crust Success
1. Keep everything cold—cold butter = flaky layers. Warm butter melts too soon, leading to a tough crust. Always chill the flour, the bowl, and even the rolling pin.
2. Don’t Overwork the Dough. Overmixing develops gluten, making the crust tough. Stop mixing as soon as the dough holds together.
3. Use the Right Amount of Water—too little water results in crumbly dough, and too much water results in a tough crust. Add water gradually until the dough sticks when pressed.
4. Blind Bake for Custard or Wet Fillings. Prevents a soggy bottom. Use pie weights or dried beans to keep the crust from puffing.
Common Pie Crust Mistakes to Avoid
Using warm butter or hands → Melts fat prematurely, reducing flakiness.
Rolling dough unevenly → Leads to uneven baking and cracks.
Skipping the chill time → Gluten relaxes, butter firms up crucial for texture.
Stretching the dough when transferring → Causes shrinkage during baking.
Rolling dough unevenly → Leads to uneven baking and cracks.
Skipping the chill time → Gluten relaxes, butter firms up crucial for texture.
Stretching the dough when transferring → Causes shrinkage during baking.
Final Thoughts
Mastering pie crust is a blend of science and art. With the proper techniques—using cold ingredients, gentle handling, and proper chilling —you can create a tender, flaky crust worthy of the finest fillings. Whether making a classic apple pie or a savory quiche, a great crust elevates your baking from good to extraordinary.
Gluten-Free Pie Crust: A Flaky, Delicious Alternative
For those avoiding gluten, a great pie crust is still within reach! The key is using the right flour blend and a few extra tricks to ensure tenderness without the structure of wheat flour.
Gluten-Free Pie Crust Recipe
Ingredients (Makes one 9-inch single crust)
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1 ¼ cups (150g) gluten-free all-purpose flour blend (see notes)
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1 tbsp sugar (optional, for sweet pies)
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½ tsp xanthan gum (omit if your blend already includes it)
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½ tsp salt
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½ cup (113g) cold unsalted butter or vegan butter, cubed
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3-5 tbsp ice water
Instructions
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Mix dry ingredients: Whisk together gluten-free flour, xanthan gum (if needed), salt, and sugar.
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Cut in fat: Work cold butter into the flour until crumbly (pea-sized pieces).
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Add water: Gradually sprinkle in ice water, mixing just until the dough comes together.
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Chill: Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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Roll out: Place dough between two sheets of parchment paper to prevent sticking. Roll into a 12-inch circle.
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Transfer carefully: Peel off the top parchment, flip into the pie dish, and gently press in patches with extra dough.
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Bake as needed: Blind bake at 375°F (190°C) for 12-15 minutes if using a wet filling.
Key Tips for Gluten-Free Success
✔ Use a good flour blend – Look for rice flour, tapioca starch, and potato starch (like Bob’s Red Mill 1:1 or King Arthur Measure for Measure).
✔ Don’t skip xanthan gum – It mimics gluten’s binding power.
✔ Roll between parchment – GF dough is fragile; this prevents sticking and tearing.
✔ Handle gently – Unlike wheat dough, it won’t stretch—press seams together.
✔ Don’t skip xanthan gum – It mimics gluten’s binding power.
✔ Roll between parchment – GF dough is fragile; this prevents sticking and tearing.
✔ Handle gently – Unlike wheat dough, it won’t stretch—press seams together.
Vegan Option
Replace butter with chilled coconut oil or vegan butter and use 1 tbsp ground flaxseed + 3 tbsp water (mixed and set for 5 mins) as a binder if needed. Gluten-free crusts can be just as flaky and delicious—now no one has to miss out on pie!
___Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!
Meet Chef Walter! There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now, RINewsToday!
Posted in Ask Chef Walter