The Foolproof Science Behind Flaky, Tender All-Butter Pie Crust | Techniquely with Lan Lam

Mastering pie dough has never been easier. Lan Lam breaks down the food science behind Andrea Geary’s foolproof all-butter pie crust recipe. Using visual cues and a food processor technique, Lan shows how to balance flakiness, tenderness, and structural support without guesswork. Learn how frozen grated butter creates delicate, flaky pastry layers, while a measured flour-and-butter paste guarantees melt-in-your-mouth tenderness. Lan walks you through rolling, transferring, and crimping pie crust like a pro—demonstrating with both a blind-baked single crust for chocolate cream pie and a double-crust apple pie.

00:00 Intro: Perfect Pie Crust

00:38 The Anatomy of a Perfect Pie Crust

01:30 How to Develop a Flaky and Tender Pie Crust

07:28 How to Roll Out Pie Dough Evenly

9:20 Transferring, Trimming, and Crimping a Single Pie Crust

12:08 Pie Blind Baking Basics

12:30 Assembling and Double-Crust Crimping for Apple Pie

16:13 Blind-Baked Chocolate Cream Pie & Taste Test

Foolproof All-Butter Dough for Double-Crust Pie Recipe: https://cooks.io/4f2oAwm

Foolproof All-Butter Dough for Single-Crust Pie Recipe: https://cooks.io/4f2vGRz

Classic Apple Pie Recipe: https://cooks.io/4zYincX

Chocolate Cream Pie Recipe: https://cooks.io/47KO1Pj

Double-Crust Apple Pie Recipe: https://cooks.io/4yPsO1G

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