我教烘焙类在整个year-fancy tortes, tricky tarts, involved cakes, delicate custards. But I’ve always noticed that students get the most freaked out when it’s time to make simple pies. Just mention pie crust to most cooks and they cringe—I call it pie anxiety. Will the dough roll out without cracking? Will the crust bake up tender or flaky enough? Will the filling be thick and ample? Will I get a great-looking, tasty slice of pie?

Armed with a few tricks and pointers, pies can be problem-free and delicious. I’ve developed a supple, easy-to-handle dough, flavor-packed fillings, and, as a bonus, toppings that give flavor twists to the traditional apple, pear, and pumpkin pies I love to serve at Thanksgiving. I’m including a southern guest in the mix, too: Chocolate Pecan Pie. Sure, it’s a break with tradition, but I always find myself wishing for just a little chocolate on Thanksgiving.

混合一个易于处理的外壳，既嫩又片状

我在这里使用的面团很柔软，易于推出，但仍然变软和片状。我加了比大多数馅饼面团要多的水，而且总共脂肪中使用了大约一半的面粉。您可以达到较高的脂肪比率，但是过多的脂肪会使面团脆弱且难以操纵。

For a flaky crust, make sure butter, shortening, and liquids are very well chilled.If you have a hot kitchen, chill your flour, too. Here’s why.

• 冷脂肪会产生蒸汽，从而片状层。据食品科学家雪莉·科里尔（Shirley Corriher）称，冷脂肪在热烤箱中缓慢融化，使面团的两侧都有机会。当脂肪确实开始加热并融化时，所得的蒸汽泡芙层分开，产生片状。缩短具有更高的熔点，可以帮助脂肪保持更长的时间。
• 冷液体刺激较少的面筋形成。强壮的面筋适合面包，但它使馅饼硬皮坚硬。

Add a little lemon juice to the dough, too, because the acid can help shorten the gluten as well.

使用食品加工机进行快速，免提的混合。这goal is to quickly combine ingredients and cut in the fat with a brief pulsing, just until the mixture is crumbly. This way, you don’t overwork the dough, warm it with your hands, or add more water—all of which can make pie crust tough and chewy.

羊皮纸是无所畏惧的滚动的关键

Fear of rolling seems to be the main complaint I hear from students in my classes. My secret: roll the dough between large (24×16-inch) lightly floured sheets of parchment. The paper keeps you from overflouring. It also protects the dough so you can move it around often and easily, keeping your hot hands from warming the nicely chilled dough.

Roll from the center out, turning the paper clockwise a little after each roll.如果纸扣或卷发，请将其抬起并用面粉灰尘。对于甚至整个结束的外壳，在边缘附近时稍微放松一下，以防止边缘扁平。而且，如果面团太热了，只需将面团和纸滑到烤盘上，然后将其放入冰箱中10分钟即可。

您不需要完美的回合。圆圈是一个不必要的目标，因为在馅饼锅中时，您会修剪面团。只需确保您的滚动形状大约是14英寸直径的圆，而9英寸派锅则大约是1/8英寸。

现在是一个真正的馅饼焦虑时刻 - 将外壳塞入锅中。So, now you’ve got this thin, beautifully rolled out pie crust: what if it rips or creases on its way to the pie pan? Loosely rolling the dough around the pin and slowly unfurling it over the pan eliminates what can feel like acrobatics; it’s much smarter than lifting bare-handed. This pie crust recipe allows you to transfer easily.

当您将面团放入馅饼锅中时，将其轻轻按在底部和侧面。避免伸展或拉面团 - 这通常就是为什么馅饼外壳在烘烤过程中收缩的原因。馅饼重量是必不可少的。没有理由购买花哨的人 - 装满干豆或生米的薄箔效果很好。

这recipes starting below give plenty of dough and filling to line a 9-inch Pyrex pie pan, the only kind I use. I like to see the bottom crust browning through the glass. And since I always use the same size, I know exactly how much dough and filling I need (having too much filling—or not enough—is really annoying).

这Pear-Raisin Pie上面放着晶格外壳，这是馅饼焦虑的一种来源。但是，提前在羊皮纸上组装晶格使过程变得更加容易。首先将一个面团之一滚动Classic Pie Crust食谱成一个略大于14×9英寸的矩形。取下羊皮纸的顶层。将面团修剪成精确的14×9英寸矩形。切12条条长14英寸，宽3/4英寸，然后按照下面的照片进行。