1. Keep it Cool!
   • For the best flaky crust, cold butter is the key!
   • Chill the dough after mixing to ensure the flour absorbs the liquids.
   • After rolling out the dough in the pan, chill it again before placing it in the oven. This will prevent the dough from shrinking during baking.
2. Hands Off
   • Handle the dough with your hands as little as possible.
   • The warmth from your hands can melt the butter and affect the dough texture.
3. Flour Lightly
   • When rolling out the dough, use as little flour as possible to prevent toughness.
   • Brush off any excess flour using a pastry brush.
4. Perfect Crust
   • Start with an initial high oven temperature, then reduce it for the remainder of the baking time.
   • For custard or cream-filled pies, pre-bake the crust as per the recipe.
   • For double-crust pies, cut slits in the top crust or create decorative designs to allow steam to escape.
5. Let it Set
   • Allow the pie filling to set after baking to prevent it from running when cut.
   • Bake the pie well in advance of serving time.
   • To serve warm, tent the pie loosely with foil and heat in a preheated oven at 300°F for about 15 minutes.

Ingredients

• Cold butter for a flaky crust
• All-purpose flour for dough rolling
• Pastry brush for dusting excess flour
• Foil for reheating (optional)