How To Fix Broken Frozen Pie Crust

How to Fix a Broken Pie Chaff

Layne is an enthusiastic bakery and loves to share her tips, tricks, and blistering shortcuts. Her favorite pie is ollalieberry.

Pie crust won't stick together? Here's a fool-proof recipe.

Author's own

What Is the Secret to Great Pie Chaff?

There are many great tips from seasoned bakers—I've made butter crusts, used vodka, used weights, etc., just I still find myself going back to one uncomplicated, forgiving recipe: the Pioneer Woman foolproof pie crust. The great thing about this recipe is that fifty-fifty if I coil the dough out and it "comes apart," information technology's easy to fix: Merely piece the dough together like a puzzle; the inconsistencies will bake out.

With this get-to recipe (piece of cake, cheap ingredients, quick, consistent, good for beginners), my pies take been neglect-proof for years. Hither's a quick pie chaff recipe that you can make in just minutes.

Pie Chaff Quick Prepare

In an ideal world, our pie dough would come out just like on the cooking shows... — In an platonic world, our pie dough would come out but like on the cooking shows...

Author's Ain

The first crust I assembled using the "patchwork" technique. Good to use if having trouble transferring the dough. — The first chaff I assembled using the "patchwork" technique. Skillful to employ if having trouble transferring the dough.

Easiest Pie Crust Recipe to Make by Hand

This is Ann Marie "Ree" Drummond's "Perfect Pie Chaff" recipe from her weblog "The Pioneer Adult female." She wrote this recipe in 2007, and I've been using it for the last five years. It works with a variety of pie types. Hither's what you'll need:

1 large bowl
Measuring cup set
Measuring spoon ready
Mitt pastry dough blender (I swear past this)
Rolling pin
Plastic wrap or wax paper

Cook Time


Prep time	Cook time	Ready in	Yields
10 min	fifteen min	25 min	2 regular pie crusts (or three thin crusts)

Pie Chaff Ingredients

1 ane/2 loving cup organic vegetable shortening
iii cups all purpose flour
1 whole egg
5 tbsp h2o, chilled
1 tbsp white vinegar
ane tsp table salt

Gyre to Continue

Instructions for Piece of cake Pie Crust Dough

In a big bowl, add the flour and vegetable shortening.
Utilise the pastry blender to cutting the shortening into the flour. Do this for ii–iv minutes at a steady merely gentle pace until crumbly.
Crack the egg into a basin and beat it. Cascade the egg into the flour and shortening combination.
Add the chilled water and white vinegar—sprinkle over the mixture.
Apply your easily to fold the moisture ingredients into the dough. Press but practise not work too roughly. Brand sure all ingredients are well-incorporated.
Dissever the mass of dough in ane/2 (you can make two regular pie crusts or iii thin with this amount).
Store them in a plastic Ziploc bag and flatten them to around 1" thick. Story them in the freezer until needed or chill for 15 minutes and keep to the next step.
(I like to use plastic wrap or wax paper on my countertop for a make clean rolling surface. If using wax newspaper, I by and large secure information technology with record and overlap the edges.) Once you have your rolling surface setup, sprinkle some flour on summit.
Place the brawl of dough in the eye and again, identify another piece of wax newspaper on top. Go on to scroll with a rolling pin. Tip: Just roll from the center of the dough out, do not roll with a "back and along motility"—this disturbs the dough.
In one case your dough has been rolled out, transfer it into the pie dish if y'all can. If y'all accept trouble hither, merely pick upwards large pieces and transfer them.
If your pie dough has been pieced together, simply press and gently alloy the edges. The blemishes will bake out.
Employ your two opposing thumbs to crimp the pie border or employ a fork for aesthetics.
Finally, utilize a fork to poke holes in areas where in that location are air pockets (around the base edge of the pie dish) and sparsely throughout.

Roll out the dough with wax paper or plastic wrap for easy transfer.

Roll out the dough with wax newspaper or plastic wrap for like shooting fish in a barrel transfer.

The second crust I assembled using the "patchwork" technique. Good to use if having trouble transferring the dough. — The second chaff I assembled using the "patchwork" technique. Skillful to utilise if having problem transferring the dough.

Why I Like to Use a Pastry Blender

When I starting time started making pie, I couldn't afford a true electrical blender (some bakers will pulse their pie crust), so I used to utilise two butter knives and cutting my pie crust for v–10 minutes. It was tiring!

I finally purchased a cheap Betty Crocker pastry cutter, and ever since, making crust has been a breeze! Some individuals choose to simply employ their easily, too. These methods are quite traditional. I actually like interacting with the dough because it helps me better approximate when information technology is set.

What I Utilize for My Pies

The Inspiration Backside the Recipe

Every bit mentioned, I establish this recipe on Ree—The Pioneer Woman's website. I've used information technology for years. Of course, I hope to one day find a more natural, gluten-free pie crust recipe, merely many of my family members really relish this crust. I make a French nibble with it with Granny Smith apples. Super like shooting fish in a barrel—flour, butter, sugar, and cinnamon. Information technology's succulent!

Happy baking!

Video: How to Utilize a Pastry Blender