Place your bowl with flour in the freezer for a few minutes before you begin working, this will reduce the risk of the butter melting or becoming overworked.

 

Add a teaspoon of apple cider vinegar, this will prevent the formation of gluten which makes for a tough crust.

 

Let your dough rest for at least one hour.

 

Use flour liberally to roll out your dough.

 

When making a fruit pie, let your fruit sit in sugar for half and hour and drain the natural juices that gather.

 

Sprinkle graham cracker crumbs inside your bottom crust to soak up extra juice that might be produced by the filling.

 

For a flakier pie crust, mix the dough until it forms large pieces that will easily hold together when squeezed.

 

Let your refrigerated pie crust stand at room temperature for 15 minutes before working with it.

 

To fix cracks, wet your fingers with cold water and press seams together.

 

To prevent bubbles in an unfilled crust. just prick the bottom and sides before baking.