It’s fall, which means it’s officially pie season at Magnolia. Last year, we baked 1500 apple crumb, double crust apple, pecan, black bottom pecan and pumpkin pies over Thanksgiving (!!). Whether you’re baking at home or getting one of our delicious handmade variations, there’s one very important element to any pie, no matter what the flavor: crust.
Luckily, there are a few easy-to-follow steps to help you make a perfect crust. Our President and “Chief Baking Officer” Bobbie Lloyd shares her tricks:
1.) Get hands on: Mix your dough by hand. You should leave the butter in large chunks to help create the perfect consistency. After the dough is mixed, the texture should be shaggy, not sticky. Finished pie dough should be light and full of layers. Shape into a roll and chill for approximately two hours.
2.) Let the rolling pin do the heavy lifting: Place chilled dough onto a floured surface. Let a heavy rolling pin do the work by flattening the dough into a wide circle.
3.) Keep things rollin’: Start rolling the dough once it’s at a manageable thickness. Once rolled out, fold the dough into quarters and lay in a pie tin. Gently press – don’t stretch! – pie dough into the tin or pan.
- These baking tips will help you make a delicate, flaky crust time and again. Have other pie-making questions? Post below and we’ll get right back to you!