I've always been able to make just about any cookies, cakes or bread that you want ~ but a pretty pie is a different story. I think I just am too particular about rolling the crust too thin (I don't like thick pie crust), so it always seems to crack and not look as pretty as it should. Over the years, I've come up with some tips to help cover up those "boo boos", and also to help you save some time and effort too!
 silicone or silpat baking mats |  silicone shield for edges of pie I found this flexible silicone pie edge thingie on eBay. It keeps the edges of your pie crust from getting too brown in the oven ~ and won't fall off like those pieces of tin foil that you're using! |
Rolling out the crust: I always roll out my crust on a silicone baking mat (or silpat) right next to the sink because that's the easiest way to clean up (just sponge all the mess into the sink afterwards). My grandmother always taught me to roll out my pie crust ~ then put the pie pan down onto the crust and cut a circle about 1" larger than the pan ~ then roll the crust onto my rolling pin and roll it off into the pie pan. Yes, that does work well and I did it for years! But, if you've rolled your pie crust onto a silicone mat, you can cut the circle out the same way ~ leave the pan there ~ then take all the scraps off the mat and just flip the pan & mat over! Voila! less chance of tearing the crust...
And, speaking of rolling out the crust..... put some flour on the silicone mat (or whatever surface you're using), but then put a large piece of plastic wrap on top and roll it out. No need to flour your rolling pin or put extra flour on the top side of the dough. This keeps the dough from getting too much flour into it (and making it tough ~ especially if you roll it several times, like re-rolling scraps which means you're adding flour to it several times).
BUTTER or SHORTENING CRUST? … I prefer shortening for several reasons. It's easier to work with ~ I don't have to chill it ~ and it's flakier. Here's the button link to my PERFECT PIE CRUST page, with recipes for both crusts, and you can decide which you like best.
And, speaking of rolling out the crust..... put some flour on the silicone mat (or whatever surface you're using), but then put a large piece of plastic wrap on top and roll it out. No need to flour your rolling pin or put extra flour on the top side of the dough. This keeps the dough from getting too much flour into it (and making it tough ~ especially if you roll it several times, like re-rolling scraps which means you're adding flour to it several times).
BUTTER or SHORTENING CRUST? … I prefer shortening for several reasons. It's easier to work with ~ I don't have to chill it ~ and it's flakier. Here's the button link to my PERFECT PIE CRUST page, with recipes for both crusts, and you can decide which you like best.
The EASY WAY to make PIE CRUST: Did you know you can make your pie crust in your food processor? Put the flour & salt in and give it a whirl. Then put in the shortening or butter (scatter the dabs/cubes around on the flour). Pulse until it looks crumbly. Pulse in the water. Basically follow your regular recipe, but pulse the food processor instead of using a pastry cutter or 2 forks.
 shortening/butter dabs |  pulse til crumbly |  add water |  roll out w/plastic wrap |
| And, what do you do if you have rips or tears in that top crust? Just cut out little shapes from some of your scraps and "glue" them on by brushing milk or an egg wash on the crust. Then pretend that you wanted to decorate your pie all along! |  |
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