Making a perfect pie crust is both art and science. It can take some practice to unlock this skill, but assembling the dough is only part of the equation. The rest comes down to properly baking it, and one simple technique that can help ensure a better bake is docking, the culinary term for poking holes in a pie crust. Here’s what you need to know.
Docking can be called for in recipes where par- or blind-baking the crust is required. This can be the case for single-crust pies — never double-crust pies, such as your standard apple — in which the filling is cooked only for a short time, such as quiche, or does not go into the oven at all, such as pudding pies.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn’t held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
I should also point out that you don’t need to dock your pie crust at all. Pastry expert Stella Parks recommends blind-baking rolled crusts low and slow, weighed down by sugar the entire time instead of removing the weight partway through a shorter cook time as other recipes instruct. While Parks’s method eliminates a step — I love streamlined cooking! — it requires double the baking time, which you might want to avoid, particularly during the summer.
If and when it comes time to dock, there are tools you can purchase, but a fork works just fine. After you’ve formed and crimped the crust into your pie plate or tart pan, simply use the tines of a fork to prick holes all over. (Don’t forget the sides!) Then proceed with baking as instructed, leaving you with a pristine, crisp crust for all of your pie and tart needs.
FAQs
PIE DOUGH RULES
As important as not overmixing is staying chilled, literally!! That means keeping all elements cold— your counter, ingredients, hands, heart (just kidding!). No, but seriously, cut up your butter into little cubes and chill them before you incorporate them into the flour.
What is the number 2 most important thing when making pie crust? ›
#2—Add cold water
Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.
How do you get a crispy crust on the bottom of a pie? ›
Choose the Right Rack in the Oven
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
What would happen if you did not dock your pie crust? ›
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
Should I poke holes in frozen pie crust? ›
Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.
Should I put holes in my pie crust? ›
🍴 How to dock your pie dough
Docking essentially means using a fork to poke holes all over the dough, making sure to get the sides/walls of the pie dough, too. These holes allow steam to escape during baking, so it doesn't get trapped under the dough and send your pie crust bubbling.
What's the secret to a good pie crust? ›
1. Use Very Cold Butter or Fat. Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.
Is pie crust better with butter or crisco? ›
“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.
What is one thing you should not do when making pie crust? ›
The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
- The ingredients are too warm. ...
- The pie dough is overworked from excessive mixing or rolling. ...
- The pie dough isn't given enough time to relax and chill. ...
- The pie dough is shrinking down the sides of the pan.
Traditionally, what you're looking for in a pie crust are three basic things: you want it to be fully cooked through, without any doughiness between the filling and the bottom crust, you want the crust to be light and flaky with discernible layers, and, of course, you want there to be a rich, buttery flavor.
In order to ensure that the finished crust is super flaky, pie crust always starts with cold butter. That way, the butter will remain in solid chunks in the dough that evaporate into layers during baking. Good!
Should my pie crust be room temperature before baking? ›
Chilling the ingredients prevents the butter from melting, which would allow the water in the butter to interact with the gluten in the flour, resulting in a less-flaky, more bread-like dough. The ideal temperature is usually “room temperature”—generally considered to be 68-72°F.
What does it mean to dock dough? ›
A: Docking the dough is simply a fancy way of saying prick the dough all over with a fork. This technique helps the steam to escape, preventing pesky air bubbles from ruining your perfectly flat pastry base, while also helping it to bake more evenly.
How do you vent the top crust of a pie? ›
The simplest way to add vents to a top crust is by cutting slits in it with a sharp knife. Four or five 2-inch slits, arranged circularly, radiating from the center toward the edges, should be plenty. You can use your finger to widen the slits slightly.
How long to prebake pie crust? ›
Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.
How do you keep the bottom of a pie crust from sticking? ›
There's usually enough fat in pie crust to keep it from sticking. It can be sticky if you add too much water, in which case it will also be tough. Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem.
