Craftsy Premium: The Best Pie Crust Dough

By Colette Christian

Master pastry chef Colette Christian shares the best pie making techniques just in time for the holidays.

THIS EVENT IS ONLY AVAILABLE TO CRAFTSY PREMIUM MEMBERS

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Reply to Cristina Smith
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376 Responses to “Craftsy Premium: The Best Pie Crust Dough”

  2. MaryMargaret

    If I use 1/4 of whole wheat pastry flour how will that affect the process and outcome?

    Reply
  3. Noreen Sumey

    I thought that the idea was to not overrmix the dough. A light touch to make the crust more flaky.

    Reply
  30. Lara Fabans

    Whenever I bake my pie crusts, they always shrink down on the side….so it’s kind of a sad little thing. I haven’t figured out how to get nice sides yet.

    Reply
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  32. Sarah Hatfield

    Thank you for the great technique about the scraping from bottom of bowl when combining the mixture. Makes a lot of sense!

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  50. Julia Blake

    I’m interested in suggestions for best ways to mix the crust. The only thing that has worked for me is a food processor.

    Reply
  51. Sharon McKinney

    Is there a playback link for this and other Live Webinars? I missed last weeks and I’m at work now. I tried searching for Live and got over 100 results lol

    Reply
  52. MICHELE

    Hi everyone! My sis is known for her pie crusts, but may not be able to join us this Thanksgiving b/c of wretched COVID — so it might be up to me…
    Thankful for this great opportunity to learn how!

    Reply
  56. yenlulu@gmail.com

    Can butter be substituted for shortening in the recipe? That stuff is gross. Even lard would be preferable

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    • mrscaroly16723615

      I received email about this event, but I guess I can’t watch because I’m not a member. If you ever start selling fabric, yarn, tools, notions, etc. again, I may consider renewing my annual membership. I rarely watched the videos. This one looked interesting to me. oh well.

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      • Customer Service

        Unfortunately, TN Marketing’s acquisition of the Bluprint assets does not include any inventory of physical products, materials, fabric, and kits. However, we are exploring the possibilities in working with one or more existing e-commerce and retail companies.

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  60. patricat218299937

    I end up chucking my pie crust because it comes out gummy, too wet, even using the least amount of water. What am I doing wrong?? Can’t wait to watch Chef Colette so I can finally make an acceptable pie crust.

    Reply
    • Robert Dugan

      According to America’s Test Kitchen (and others), using vodka in place of some of the water helps as it does the same but contains less water. Got here late so I don’t know if she covers that but it is worth researching as it does work. Good luck

      Reply
  62. DHARA

    Can you advise us on what’s the best combination for pie crust ? – (1) Butter only, (2) Butter and vegetable shortening or (3) Butter and Lard.?

    Reply
  68. Patricia da Silva

    Looking forward to making the best pastry, just cannot seem to master pastry, can make other baking items. Thanks

    Reply
  72. Valerie DeGroot

    I’m unclear when a pie crust should be pre- baked. Is it a matter of preference?
    Also I’m frequently coming up with ingredients on hand that I think would make a good pie crust — cookies, nuts, oats, etc. But I don’t know how to adapt a recipe for that. Thx!

    Reply
    • Darrell Fluman

      Pre-baked when using pre-cooked filling(cream/pudding pies) or lightly cooked filling(Key lime). Raw dough for fully cooked pies: fruit, chicken pot pie, mincemeat, etc…

      Reply
  74. Denise Pawloski

    I have used a pie crust recipe for years that always came out beautifully. Now, my crust cannot hold together (baked or not). It’s a crumbly mess. Any suggestions?

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      Hello Customer,

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    • Customer Service

      Hello Sharon,

      Thank you for contacting us. Live events email notifications will go out a week prior and a half hour prior to the event. Stay tuned!

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  77. Sassy

    I’ve heard great things about using a pastry cloth to make a pie crust. What are your favorite pastry cloth tips?? Is one brand better than another??

    Reply
  78. kris manion

    What a great topic, please touch on ways to keep the edges from burning while bottom sets thanks

    Reply
      • Customer Service

        Hello Carole! The streaming capabilities will be fully operational on the 30th of November. We are busy tweaking some last minute features. Please check back for updates!

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  99. trinarape18968681

    I live at 7500 ft elevation where there is less than 9 inches of rain annually. Any suggestions you have for high altitude adjustments will be wonderful.

    Reply
  107. Yvonne Jinks

    maybe someone has asked but I would like to know if I should change the cooking times or temperature based upon the type of pan/plate used.Thank you

    Reply
  112. Victoria

    First time member. To get into the class do I need to keep the email link? I cant find the event in my account.

    Reply
  115. Denise DeLuci

    I feel like I often overwork my pie crust and it’s tough rather than flaky – somewhat like a scone. Can you help?

    Reply
  128. torina

    How do I prevent my pie crust from shrinking and sinking inside the dish once baked? Thank you.

    Reply
  130. amronmig17106192

    This is terrific, I can’t wait to learn from Colette and hope the price crust recipe is not complicated.

    Reply
  134. rmtafoya

    I just received a new rolling pin from Food 52 with rings to adjust pastry thickness. Looking forward to using it.

    Reply
  135. Joan O’Malley

    This will definitely be worth getting up early for Australian time. Thank you so much, I’m really looking forward to it!

    Reply
  136. Cindy Giuliani Buda

    I will be flying to family for Thanksgiving at this time & meeting new twin grand daughters. Will it be available later on video or is it only a live event?

    Reply
  141. Sandy Foster

    My best tip came from my Grandmother who told me to measure the lard (yes, she always used lard for pies) generous and the flour stingy because the dough picks up flour when rolling it out.

    Reply
  143. Tina Kudelka

    Colette Christian is THE BEST! what an amazing Gift to us for the Holidays! Thank you, Craftsy!

    Reply
  146. Nora Montenegro

    Do I need to preregister for this event? I do not see anything indicating if you need to register for the event in advance or not. Please advise. Thank you!

    Reply
  152. Jerri

    I am already supposed to be at a sewing class at this time. Will there be a recording as I love Collette teaching and pie crust is something I really would like to see. I have the ingredients to tackle a Coconut Cream for the first time.

    Reply
  155. mhogarth3591410

    Every year I am disappointed with my pie crust, and I hate defeat! I have watched and read countless techniques and somehow it never turns into light and flaky crust. HELP! Will you post anything in case I miss the class?

    Reply
  160. Gayle Minkus

    Can you give a ratio of white to whole wheat flour for a whole wheat crust? Dang if I didn’t misplace my winning recipe! Thanks.

    Reply
  164. Mary

    I would love to watch this but I am working a 12hr shift on Friday. Would I be able to watch at a later time and/or day?

    Reply
  169. Sharron

    Yes, gluten free alternate flours would be great. Also, vegan binders/fats would be great.

    Reply
  171. Bela Tak

    My friend used to use butter and 7up instead of water, but lost the recipe?! It was the flakiest most tender pie crust I have ever tasted! Any suggestions would be appreciated please. Thanks so much!

    Reply
  181. L.A. Campbell

    will you be putting the class on you tube as I’m not sure what the time difference will be here in NZ. Lesley

    Reply
  188. fahla reiss

    I take pasta like tube pasta raw of course then I keep it in a ziplock and use it over and over. Works like charm.

    Reply
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      Hello Aline,

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  191. Marsha Kimber

    I have used both beans as rice with success. You can save the portions you used for future pies. I’ve also heard of people using pennies.

    Reply
    • Customer Service

      Hello Marcia,

      Thank you for contacting us. Live events email notifications will go out a week prior and a half hour prior to the live event. The time is still to be determined. We will update the page once that is confirmed. Stay tuned!

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    • Customer Service

      Hello Shelley,

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  195. Diana Goldermann

    Pies are so tricky sometimes. I’d like to have a real go to recipe that’s decadent but fairly easy

    Reply
  197. Rochelle Cullers

    I can’t wait to see this. Thank you for letting me know. I’m so glad I joined this group.

    Reply
    • Customer Service

      Hello Lynette,

      Thank you for contacting us. Live events email notifications will go out a week prior and a half hour prior to the event. The time is still to be determined. We will update the page once that is confirmed. For those of our customers who will miss it will be able to view it after wards. Stay tuned!

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  200. Elsie Ruby

    I would like to make my pie crusts ahead of time, then freeze until needed. How far ahead do I thaw?

    Reply