Woohoo! Can’t wait to hear how it goes 🙂

Hi Demi! We’re so glad to hear that you enjoy this pie crust recipe, and woohoo for mother-in-law praise!! 🙂 We haven’t tried using this recipe to make a pot pie, and Tessa’s Chicken Pot Pie recipe here uses homemade biscuits on top, rather than encasing the pie filling entirely in crust (an easier and equally delish alternative). When using this pie crust recipe to make an apple pie, we’ve have had success freezing the fully-assembled but unbaked pie, allowing it to thaw at room temperature for an hour or two, and then baking on top of a baking tray. Depending on how deep your pie is, and your oven (as all ovens are a little different – learn more about ovens here!), and how thawed your pie is when it enters the oven, you’ll likely need to add about 30-60 minutes to your bake time. I hope that helps! Can’t wait to hear how it goes 🙂

P.s. my mother in law who is the quiche expert said that my crust (and quiche) was the best she had ever had so that’s a huge win!

Hi Nancy! Tessa has experimented with just about every other pie crust variation there is, but not vinegar! Feel free to experiment with this as you like, but this recipe is phenomenal as-written, so we hope you give it a try!! Happy baking 🙂

Hi Laura! There are a few reasons this can happen. Firstly, did you rest your pie crust as the recipe instructs? As Tessa mentions in the pink tip box (above the recipe), “If you have problems with your crusts shrinking while baking OR if your crust becomes tough then it needs more time to rest so the gluten can relax so it doesn’t snap back to its original smaller shape.” The dough needs to be rested right after it’s made, and again after it’s been rolled out. Also, be gentle when placing your rolled-out dough in your pie pan, as pulling and tugging at the dough will have the same results and the dough will snap right back and shrink as it bakes. Finally, if you’re blind-baking or par-baking your crust, be sure to fill the crust all the way to the top with pie weights, to avoid the crust shrinking and/or slumping. Learn more about that here. I hope this helps, and I hope you’ll try this pie crust again – it really is delicious! Happy baking 🙂

Hi Minerva! It depends on the recipe you’re making as to whether or not you’re first blind-baking or par-baking your pie crust – but either way, we recommend always going straight from fridge to oven where pie crusts are concerned. The colder the butter, the better the flaky outcome of the crust. Allowing the crust to come to room temperature will soften the butter, so it will melt much faster in the oven, losing those nice steam pockets that create a flaky crust and even causing a soggy bottom on your pie. I hope that helps, Minerva! Happy baking 🙂