These tips will help you make pie crust with confidence.
Following the point above about the dough not needing to be perfectly smooth and holding together, be careful about how much liquid you add when making your pie crust. If it’s not holding together at all, you can add more liquid one tablespoon at a time until the dough holds together when you squeeze it with your hand. Too much liquid also can develop too much gluten.
Also, if you worked the dough more than you should have, a rest period allows any gluten that may have developed to relax, which should make the pie crust easier to roll out. And while you can keep the pie dough in the fridge for longer than 30 minutes , it will be too cold at that point and you’ll need to let it sit on the counter at room temperature to let it soften before rolling it out.
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