Bake the Pie Everyone Remembers This Thanksgiving
Hey chefs,
Thanksgiving is just around the corner, so let’s talk pie.
If you’re anything like me, pie is a touchy subject. I want to love pie—I love the fillings, the nostalgia, the cozy fall vibes—but for years, the crust and I were not on speaking terms. It was my culinary kryptonite.
Then culinary school happened, and suddenly everything clicked: pie crusts aren’t scary once you understand how each one works.
There isn’t just one traditional pie crust. There are several dough-based classics, each with its own texture, flavor, and ideal purpose. Let’s walk through the key types, how to make them, and the professional tips that make each one turn out beautifully—even for the pie skeptics in your life.
The Traditional Dough-Based Pie Crusts
1. Pâte Brisée – The Classic Flaky Pie Dough
Texture: Buttery, layered, tender
Sweetness: Very little
Best for: Apple pie, pumpkin pie, pecan pie, savory pies
How to Make It
Pâte brisée is the workhorse of pie crusts. The technique is all about keeping fat in distinct pieces so it melts in the oven and creates flaky layers.
Process:
- Start with very cold butter. Cube it and chill it again if needed.
- Toss butter into flour and use your fingertips or a pastry cutter to break it down into pea-sized pieces.
- Add ice water 1 tablespoon at a time until the dough just comes together.
- Gently press the dough into a disk—never knead or mash.
- Chill for at least 30 minutes before rolling.
- Roll out from the center, rotating often to avoid sticking.
- Chill again once fitted into the pie plate.
- Blind bake or fill & bake according to recipe.
Extra Chef Tips
– Add 1 teaspoon vinegar or lemon juice to prevent gluten from overdeveloping.
– Think “shingle the butter,” not “blend”—flat pieces make better flakes.
– Use a hot, preheated sheet pan on a lower oven rack for a gorgeously crisp bottom crust.
– Dock only if blind-baking for a custard. For filled pies, leave it undocked to allow steam to lift the layers.
2. Pâte Sucrée – The Sweet, Crisp Tart Dough
Texture: Crisp, tender, cookie-like
Sweetness: Sweet with a sandy bite
Best for: Lemon meringue pie, cream pies, fruit tarts
How to Make It
Pâte sucrée is closer to a shortbread than a flaky crust. It uses eggs and sugar for structure and flavor.
Process:
- Cream butter and sugar just until combined—do not whip.
- Mix in egg yolk until incorporated.
- Add flour and gently fold together until the dough forms.
- Shape into a disk and chill thoroughly (sucrée cracks easily if warm).
- Roll between parchment to avoid sticking.
- Fit into your tart or pie pan and chill again.
- Dock all over and blind bake until lightly golden.
Extra Chef Tips
– If the edges crack while rolling, simply patch them with extra dough—sucrée is forgiving.
– Use pie weights for blind baking; this dough puffs more than brisée.
– Brush the warm crust with a thin layer of melted chocolate to “seal” it for cream or fruit fillings—your crust will stay crisp for days.
3. Pâte Sablée – The Delicate, Sandy Dough
Texture: Extremely tender, almost crumbly
Sweetness: Sweet but subtle
Best for: Chocolate tarts, custard pies, delicate fillings
How to Make It
Pâte sablée uses a technique similar to making shortbread.
Process:
- Rub butter into flour and sugar with your fingertips until the mixture feels sandy (sablée means “sandy”).
- Add egg yolk and mix gently until just combined.
- Form into a disk, wrap, and chill.
- Roll between parchment—it’s very soft.
- Press gently into a tart pan and chill.
- Blind bake fully before filling.
Extra Chef Tips
– Freeze the shaped dough for 10 minutes before baking so it holds its shape.
– This crust browns beautifully—don’t pull it too early.
– Patch cracks using a tiny piece of raw dough and a dab of water, then return it to the oven for 1–2 minutes.
4. American Flaky Pie Crust
Texture: Dramatic flakes, rustic edges
Sweetness: Minimal or none
Best for: Classic American fruit pies
How to Make It
This is the crust most home bakers know, but technique elevates it.
Process:
- Combine flour, salt, and a touch of sugar.
- Cut in a mixture of cold butter + shortening (or lard) for optimal flakiness and pliability.
- Add ice water just until the dough holds together.
- Shape into two disks for a double crust.
- Chill for 30 minutes.
- Roll, assemble, and chill again before baking.
- Brush the crust with cream or egg wash and sprinkle with sugar.
Extra Chef Tips
– Chill the entire assembled pie 10–15 minutes before baking to help the crimped edges hold their shape.
– A long bake is key—fruit pies need at least 55–70 minutes. Underbaking = soggy bottoms.
– Rotate halfway through and tent edges with foil if needed.
– For extra flakiness, use a technique called “fraisage”: smear the dough forward with the heel of your hand once or twice to create visible layers.
How to Blind Bake (Essential for Many Pies)
Blind baking means baking the crust without the filling so it doesn’t turn soggy.
Steps
- Roll and fit your dough into the pan.
- Chill until firm.
- Line with parchment and fill with pie weights (dry beans or sugar also work).
- Bake at 375°F until edges are lightly golden.
- Remove weights and parchment.
- Bake again 8–10 minutes until the bottom is set.
Pro Tip:
For custard pies (like pumpkin or lemon chess), parbake the crust—blind bake just until starting to set—then add filling and finish baking together.
Pie Crust Alternatives
Graham Cracker Crust
– Mix crumbs with melted butter + sugar
– Press firmly—especially up the sides
– Bake 8–10 minutes to set
Best for: Key lime, chocolate cream, no-bake pies
Cookie Crust (Oreo, Gingersnap, Biscoff)
– Adjust butter depending on cookie moisture
– Chill well before filling
Best for: Cheesecake, pumpkin cream, chocolate pies
Nut Crusts
– Toast nuts first
– Add just enough syrup or butter to bind
– Great gluten-free option
Best for: Maple pies, mousse pies, pumpkin custard pies
Granola Crust
– Works best with chilled fillings
– Add honey/maple to bind
Best for: Yogurt pies, berry cream pies
Sweet Potato or Squash Crust
– Press-in style dough
– Blind bake fully
– Adds natural sweetness
Best for: Silky custards, chocolate pudding pies
Final Thoughts
Pie crust isn’t something to fear—it’s something to understand. Once you know the personalities of the classic doughs and how to treat them right, you’ll be shocked at how forgiving (and fun!) pies become.
Whether you’re rolling flaky layers or pressing a gingersnap crust into a tin, you now have every tool you need to make a pie so delicious even the self-proclaimed “pie haters” at your table will ask for seconds.
Brennah Van Wagoner
Weekly Newsletter Contributor since 2025
Email the author! brennah.oaks@gmail.com