5 Tips for Perfect Pie Crust Every Time

Ask any baker what the most challenging part of pie-making is, and most will say the crust. A perfect pie crust should be tender, flaky, and buttery - but achieving this trifecta consistently can feel elusive. After making thousands of pie crusts at Andy’s Pie, we’ve learned exactly what works and what doesn’t.

Today, I’m sharing our five most important tips for perfect pie crust every single time. Master these, and you’ll never fear pie crust again!

Tip #1: Keep Everything Cold

The Golden Rule: Temperature is the single most important factor in flaky pie crust.

Cold butter creates steam pockets when it hits the oven’s heat, resulting in those beautiful flaky layers. If your butter is too warm, it will blend into the flour, creating a dense, cookie-like texture instead of flaky pastry.

How to do it right:

• Cut butter into cubes and freeze for 10-15 minutes before using
• Use ice water (literally water with ice cubes in it)
• Chill your mixing bowl and pastry cutter in the freezer
• Work quickly to minimize heat from your hands
• If the dough gets warm while you’re working, refrigerate it for 10 minutes

Pro tip: In our bakery, we keep our kitchen cool when making crusts. At home, if your kitchen is warm, work in the coolest part of your house, or even make your crust in the evening when temperatures drop.

Tip #2: Don’t Overmix - Embrace the Lumps

The Science: Overworking pie dough develops gluten, which makes your crust tough and chewy instead of tender and flaky.

Many home bakers make the mistake of mixing until the dough is perfectly smooth. Resist this urge! Your flour-butter mixture should look like coarse breadcrumbs with pea-sized butter pieces visible throughout. These butter chunks are what create flakiness.

How to do it right:

• Mix just until the dough comes together
• You should still see distinct butter pieces
• The dough will look shaggy and rough - this is perfect
• Stop mixing when the dough just holds together when pressed
• It’s better to undermix than overmix

Pro tip: Use a pastry cutter or two knives rather than your warm hands to cut in the butter. If you must use your hands, work quickly and with a light touch.

Tip #3: Add Water Gradually

The Problem: Too much water makes tough crust; too little makes it crumbly and impossible to roll.

The exact amount of water needed varies based on humidity, flour type, and how you measured your flour. This is why recipes give a range (like 6-8 tablespoons) rather than an exact amount.

How to do it right:

• Start with less water than you think you need
• Add one tablespoon at a time
• Mix gently after each addition
• Stop when the dough just comes together
• It should be moist enough to hold together when pressed but not sticky
• When you squeeze a handful, it should hold its shape without crumbling

The test: Take a small handful and squeeze it. If it holds together, you’re done. If it crumbles, add another tablespoon of ice water.

Pro tip: Humidity affects how much water you’ll need. On humid days, you’ll need less water. On dry days, you might need an extra tablespoon or two.

Tip #4: Rest the Dough

Why it matters: Resting allows the gluten to relax and the flour to fully hydrate, making the dough easier to roll out and preventing shrinkage during baking.

This step is often skipped in the rush to get the pie in the oven, but it’s crucial for success. We always rest our dough at Andy’s Pie - no exceptions.

How to do it right:

• Form dough into a flat disk (not a ball)
• Wrap tightly in plastic wrap
• Refrigerate for at least 1 hour, preferably 2-3 hours
• Can be refrigerated for up to 3 days or frozen for up to 3 months
• Let cold dough sit at room temperature for 5-10 minutes before rolling

Why a disk? Flat disks chill faster and more evenly than balls, and they’re already in the right shape for rolling out.

Pro tip: Make your dough the night before or even days in advance. The flavor actually improves with time as the flour fully hydrates.

Tip #5: Roll with Purpose

The Technique: How you roll out your dough affects the final texture and appearance.

Rolling seems simple, but there’s technique to it. Roll too aggressively, and you’ll develop gluten. Roll unevenly, and your crust will bake unevenly. Use too much flour, and you’ll end up with a dry, tough crust.

How to do it right:

• Lightly flour your work surface and rolling pin
• Start from the center and roll outward
• Rotate the dough a quarter turn after each roll
• Aim for even thickness throughout (about 1/8 inch)
• Don’t flip the dough over - just rotate it
• If it sticks, slide a bench scraper underneath to release it
• Roll it larger than you think - about 2 inches bigger than your pan

The rotation trick: Rotating the dough ensures it rolls out in a circle rather than an oval and prevents sticking without using excess flour.

Pro tip: If the dough becomes too soft or starts tearing, slide it onto a baking sheet and refrigerate for 10 minutes. This is especially important on warm days.

Bonus Tip: Practice Makes Perfect

Like any skill, pie crust gets easier with practice. Your first few attempts might not be perfect, and that’s okay! Each time you make crust, you’ll develop a better feel for the right consistency, the proper hydration, and the correct rolling technique.

At Andy’s Pie, even our experienced bakers had to practice to get it right. The difference is, now they can feel when the dough is perfect without even thinking about it. You’ll get there too!

Common Problems and Solutions

Too crumbly? Add more water, one teaspoon at a time.

Too tough? You overmixed or used too much water. Go gentler next time.

Shrinks in the pan? You didn’t rest the dough long enough, or you stretched it to fit the pan instead of gently easing it in.

Sticks to everything? Use a light dusting of flour and work quickly to keep the dough cold.

Bottom is soggy? Blind bake your crust, or place the pie on the lowest oven rack for better bottom heat.

Your Turn!

Ready to put these tips into practice? Try our Flaky Pie Crust Recipe on the blog and let us know how it goes. Tag us @AndysPieSG on Instagram with your results - we love seeing your baking adventures!

Remember, every expert baker started as a beginner. Don’t be discouraged if your first few crusts aren’t perfect. Keep these five tips in mind, practice, and soon you’ll be making gorgeous, flaky pie crusts with confidence.

Happy baking!