A good pie crust, most would agree, is nothing short of perfect baking. Flaky and tender, a well-made crust melts in your mouth but remains sturdy enough to support sliced ​​toppings. apples mashed pumpkin. It’s a delicate balance that can intimidate even seasoned home bakers.

What’s more confusing is that many recipes promise a different “secret” ingredient to ensure the best possible pie crust, from vinegar to shortening to vodka. And, while some of these ingredients can really up your pie-making game, others may not actually be necessary, or even that effective. Here, we’ll reveal some of the most commonly approved pie crust “secrets.”

Anatomy of a Pie Crust

First, it’s important to understand the three main components of pie crust. Here’s how flour, fat and liquid affect the flavor and texture of your final product.

Flour

Flour is the first building block of pie crust, providing both structure and bulk (which you need when an ingredient list has fewer than five items). Most pie crust recipes call for all-purpose flour, not only because it’s the most common and versatile flour available (hence the name), but also because it makes a good crust pie… most of the time. All-purpose flour has a moderate protein content, and the proteins in flour result in the development of gluten when water is involved, which can lead to a tough crust. With good pie-making technique, the protein content of your flour won’t matter. However, if you’re a slightly anxious baker, low-protein pastry flour can provide a little extra reassurance in achieving a tender crust.

Fat

Moving on to fat – which contributes to tenderness, flakiness and flavor – there are several ingredient options to consider. Butter tends to come out on top because of its (arguably superior) flavor. It also contains a higher percentage of water than other fats, which contributes to flaking (generated by the conversion of water to steam in the oven). Other commonly used fats include shortening and lard. These both contain more fat than butter, meaning a more tender texture, and are both great options for pie crust, that is, if you’re happy with the flavor somewhat savory from lard (hello, quiches and meat pies) and more neutral in flavor. shortening flavor.

Liquid

The final step in making the crust is adding liquid to bring the dough together. Liquid is important for structure, but adding too much can lead to too much structure (i.e. toughness). In many recipes, the liquid of choice is water, specifically ice water, which prevents the fat from melting before your crust goes in the oven. It makes sense: water is easily accessible and works perfectly. However, water can also act as a catalyst for gluten development, and too much gluten can make the crust tough. Fortunately, you can benefit from the structural benefits of water while mitigating gluten development by adding other liquids instead of or in combination with water.

With these factors in mind, here are some common “secret” ingredients that are definitely worth a try.

Best ingredient for a tender, melting texture: shortening or lard

As mentioned, shortening and lard contain more fat than butter, which is about 80% fat and 20% water and other milk solids. This means that when you use the same amount of shortening or lard as you would butter in a recipe, you will inevitably add more total fat – and therefore a little more tenderness – to the dough. But what you gain in tenderness, you risk losing in flakiness. This is because the extra water in butter helps create steam, which can contribute to lighter, flakier layers in your fully baked pie crust. For this reason, an all-butter pie crust is often considered the holy grail of pie, but a combination of butter and shortening or lard can result in a best-of-both-worlds crust.

Best ingredient for a flaky, easy-to-spread crust: buttermilk or vodka

Using acidic ingredients is one way to reduce gluten formation, which is why vinegar is a popular addition to pie crust. The problem with vinegar is that you can only use so much before your crust starts to take on a sour flavor. You need to dilute it considerably with water, greatly reducing any effect it might have. A good alternative is buttermilk, which you can use instead of water to generate steam and prevent gluten development. Sour cream and the crème fraîche are These are also good options, but due to their high fat content and viscosity, they are best used in combination with water rather than as complete substitutes.

Finally, there is vodka. Similar to acidic liquids, the alcohol in vodka prevents gluten from developing, and because its flavor is relatively neutral, it can be used at a higher percentage than vinegar. A popular recipe calls for equal amounts of vodka and water (¼ cup of each) to hydrate the crust. The result is a flaky crust that is tender and relatively easy to spread.

So what is the real secret? It depends…

Ultimately, there’s no one universal secret to the best pie crust; it will depend on what you define as your ideal crust. (Of course, technique matters too).

If flakiness is important to you, an all-butter crust made with buttermilk or vodka is probably your best bet. If you prefer that tender, melt-in-your-mouth effect, opt for a combination of lard or shortening and butter, try a pastry flour, and/or consider a fattier liquid like sour cream or cream. fresh. There truly is something for everyone when it comes to baking: the key is to discover your pie personality.