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Pie Dough 101

washingtonpost.com food blogger Kim O'Donnel shares her kitchen tricks for tender, flaky pie crust that doesn't require a degree in pastry.

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You can make dough by hand, but for beginners, I recommend using the food processor. Combine flour (chill it for a few minutes), baking powder and salt in the bowl, using the easier-going dough blade and the "pulse" button. Add cold, diced butter (or Earth Balance spread) in two stages; here nine tablespoons have been "cut" into flour, using "pulse."

Kim O'Donnel / washingtonpost.com

Dough has been gently scooped out of food processor and into plastic wrap for a quick rest in the freezer (about 10-12 minutes).

Dough has been gently scooped out of food processor and into plastic wrap for a quick rest in the freezer (about 10-12 minutes).

Kim O'Donnel / washingtonpost.com

Chilled flour mix is back in the bowl and remaining fat has been added, again using more gentle 'pulse' function.

Chilled flour mix is back in the bowl and remaining fat has been added, again using more gentle "pulse" function.

Kim O'Donnel / washingtonpost.com

Notice how dough is coming together. This is your signal to pour out of bowl, rewrap and let it chill out for another 10 minute nap.

Notice how dough is coming together. This is your signal to pour out of bowl, rewrap and let it chill out for another 10 minute nap.

Kim O'Donnel / washingtonpost.com

The secret ingredient to tender (yet flaky) pie crust? Cider vinegar. Don't worry, your dough won't taste vinegary, as you use just 1 tablespoon. Cider vin and at least five tablespoons of water are added to the chilled dough; you can do this by hand in a bowl. Yes, it will be a little wet and goopy, but don't fret. Add water gradually to avoid a watery mess. Return to fridge for a few more minutes -- she tires easily.

The secret ingredient to tender (yet flaky) pie crust? Cider vinegar. Don't worry, your dough won't taste vinegary, as you use just 1 tablespoon. Cider vin and at least five tablespoons of water are added to the chilled dough; you can do this by hand in a bowl. Yes, it will be a little wet and goopy, but don't fret. Add water gradually to avoid a watery mess. Return to fridge for a few more minutes -- she tires easily.

Kim O'Donnel / washingtonpost.com

Dough gets halved, enough for a two-crust pie. Work with one dough disk at a time, leaving one in the refrigerator while you work.

Dough gets halved, enough for a two-crust pie. Work with one dough disk at a time, leaving one in the refrigerator while you work.

Kim O'Donnel / washingtonpost.com

Dough is on a lightly floured work surface (I've got a marble slab from Home Depot that works great). Before rolling, allow dough to warm up. With a lightly floured rolling pin, gently pound on dough, then begin rolling out, making sure to rotate dough in quarter turns to keep from sticking.

Dough is on a lightly floured work surface (I've got a marble slab from Home Depot that works great). Before rolling, allow dough to warm up. With a lightly floured rolling pin, gently pound on dough, then begin rolling out, making sure to rotate dough in quarter turns to keep from sticking.

Kim O'Donnel / washingtonpost.com

Dough is about 1/2 inch thick. Using a dough scraper, fold dough in half and drape in 9-inch pie plate. Unfold and press dough into pan. Notice that dough is not perfect, which is perfectly fine and wonderful.

Dough is about 1/2 inch thick. Using a dough scraper, fold dough in half and drape in 9-inch pie plate. Unfold and press dough into pan. Notice that dough is not perfect, which is perfectly fine and wonderful.

Kim O'Donnel / washingtonpost.com

Dough is gearing up for a 'blind bake,' which means par-baking, weighed down to minimize rising. This step helps minimize the sogginess factor on the bottom crust, a common error with fruit pies. For weights, you can use dried beans or rice, which can be saved and reused for future pie adventures. Parchment paper acts as a barrier between dough and beans.

Dough is gearing up for a "blind bake," which means par-baking, weighed down to minimize rising. This step helps minimize the sogginess factor on the bottom crust, a common error with fruit pies. For weights, you can use dried beans or rice, which can be saved and reused for future pie adventures. Parchment paper acts as a barrier between dough and beans.

Kim O'Donnel / washingtonpost.com

While dough is blind baking (about 10 minutes in a 400-degree oven), start on the filling. Here, Granny Smith apples are getting peeled and prepped.

While dough is blind baking (about 10 minutes in a 400-degree oven), start on the filling. Here, Granny Smith apples are getting peeled and prepped.

Kim O'Donnel / washingtonpost.com

The apple slices play nicely with flour, rosemary, sugar, lemon and walnuts. I have also used pine nuts, which are even more beautiful. Top layer of dough is rolled out the same way as the bottom layer. Make sure to crimp edges with your fingers or a fork, and create some air vents with a paring knife.

The apple slices play nicely with flour, rosemary, sugar, lemon and walnuts. I have also used pine nuts, which are even more beautiful. Top layer of dough is rolled out the same way as the bottom layer. Make sure to crimp edges with your fingers or a fork, and create some air vents with a paring knife.

Kim O'Donnel / washingtonpost.com

As tempting as a freshly baked pie is, please exercise some restraint and allow the pie to completely cool, at least two hours, before slicing. If you cooperate, the pie will too, and reward you with a beautiful slice such as this one. Enjoy!

As tempting as a freshly baked pie is, please exercise some restraint and allow the pie to completely cool, at least two hours, before slicing. If you cooperate, the pie will too, and reward you with a beautiful slice such as this one. Enjoy!

Kim O'Donnel / washingtonpost.com

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