Tausi Insider

Photo : Vezzani Photography ( Shutterstock ) Rolling out a flaky pie crust is a pain in the ass . It’s temperature sensitive, needs beauty rest in the fridge, and even under the best conditions, it might crack under pressure. Well, good news: Y ou never need roll out another pie crust . You can stop the precarious transfer of dough from counter to pie plate. Instead of planning for the dreadful anxiety of repairing cracked dough, try one of these two methods for pressing in your pie crust. No rolling. No lifting. Just pour in the dough and smash. Make a p âte sucrée crust Pâte sucrée is a simple, sweet dough. It has a high content of fat and sugar, which makes it crumbly, buttery, and tender. Sound familiar? It’s t he exact profile we’re looking for in pie crust. The granulated sugar content, along with a short gluten strand (thanks butter), allows for many breaking points in the dough, which means that a lthough you can roll out this dough, it’s likely going to rip along th...