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Upgrain Your Perfect Pie Crust

The talk of the table — the perfect pie crust. It’s like the cherry on top that brings the entire meal together. So, why skimp on an essential part? We’re dishing out a few tips for crafting a delicious, flaky, and satisfying Kodiak dessert that’s as easy as pie 😉.

Top Of The Line Tips: Pie Crust Edition

Say goodbye to bleached white flour and say hello to whole grains for your next pie crust masterpiece. Why? Because it packs more protein and other wholesome nutrients to satisfy your sweet tooth with ingredients you can trust. Here are a few of our top tips to help you master your Thanksgiving pie crust using Kodiak: 

  • Bulk It Up: Roll your dough between two pieces of parchment paper, and sprinkle ¼ cup of vital wheat gluten for strength and elasticity, to ensure a delicious dough that doesn’t stick.  
  • Embrace the Chill: Use ice-cold ingredients to keep that butter from getting too cozy. Cold butter is your secret weapon for a flaky, perfect pie crust recipe. 
  • Go All In: When crafting a holiday fruit pie, don't hold back! Pile on the fruity goodness for a pie that screams “have another slice”. But, hey, leave the extravagance for fruit pies; custard pies prefer to stay classy. 
  • Freeze for Flavor: Before your pie takes the stage in the oven, give it a quick winter chill for 15-20 minutes. It's like a much-needed spa day for your crust, ensuring it won't shrink under all the holiday pressure. 
  • We like it hot, but not too hot: Preheat the oven to a toasty 425°F to start the holiday pie anticipation. After 20 minutes of heat, dial it down to 350°F to keep that crust from getting too toasty. 
  • Low and Slow: For a holiday pie that's all about gooey, delicious fillings, let it bake on the lowest oven rack. Keeping it low and slow ensures a perfect, guest-worthy dessert.  


Our Perfect Pie Crust Secrets: Q & A


What Kodiak mix do you recommend for making the perfect pie crust?

The classics have never let us down:  


Why are some pie crusts made with all butter and some with butter and shortening? How are the crusts different?

Butter gives your crust a light, flaky charm, while shortening plays it safe, making the crust easier to handle and less prone to melt when you’re working with it. But, be warned, shortening might not deliver the same melt-in-your-mouth holiday bliss that butter brings to the party.


Can I make healthy substitutions to pie crusts? E.g. Coconut oil instead of butter or shortening?

Here's a holiday twist for you: Swap out the butter with coconut oil, but remember, this is the one time we break the "keep everything icy cold" rule. When you're using coconut oil, let all your ingredients cozy up to room temperature to prevent the coconut oil from getting stubborn and hard to work with. 

And, if you're dreaming of a better-for-you holiday pie, consider using coconut sugar instead of classic cane sugar in your filling. It'll still pack the same delicious holiday flavor that'll have your taste buds singing carols! 


Are there dairy-free substitutes I could use with Kodiak Plant-Based mix?

Yep, you can use plant-based butter, shortening, or coconut oil as an alternative to craft the perfect pie crust without using regular butter. 


What do I do if my dough is crumbly?

Add cold water (one tablespoon at a time only) until the dough comes together. The goal is to have the dough stick together when it’s pinched, like you and your favorite cousin at your big family dinner.


Is it better to use a glass or tin pie dish?

During the holiday season, we all have our festive favorites when it comes to pie dishes. For us, it’s glass instead of aluminum because a glass dish helps spread the warmth evenly... and also allows you to sneak a peek for that perfectly golden crust. 

And don't forget our cast iron obsession, a true holiday hero that adds a touch of crispy, golden magic to your pie.


When should I pre-bake my pie crust?

Pre-baking, otherwise known as blind baking, should be done when making an unbaked pie or a custard pie, like pumpkin to prevent the crust from becoming soggy.


How do I prevent the bottom of my crust from getting soggy?

Brush the bottom with a beaten egg white to keep the holiday pie crust as crisp as can be. This will create a barrier between the crust and the filling.


How do I master those perfect pie crust edges?

Crimp and freeze (15-20 minutes) the crust to keep the edges in their festive shape in the oven. It's like giving your pie crust a cozy, decorative sweater to wear. 


How do I make a decorative crust/topping? If I'm a beginner, which technique should I try first?

Baker beginners, try using leaf cut-outs. Just crimp the edges and place those festive leaves over the filling. Once you're ready for more adventure, try your hand at a classic lattice top.


How do I prevent my perfect pie crust from burning if the filling isn't quite done yet, but the crust is getting too dark?

If your holiday pie crust is getting a little too toasty while the filling isn't quite done, shield it with a foil cover.


How do I know when my pumpkin pie and pecan pie is done?

They are done when they jiggle like jello, but don’t wiggle like a wave. 


Rolling Out The Perfect Pie Crust:

  1. Begin by sprinkling a dash of flour on your workspace and rolling pin to keep things festive, not sticky. 
  2. Gently roll your dough from the center outwards, like building a snowman. Ease up on the pressure as you approach the snowy crust's edge, making sure it's just the right thickness. 
  3. Give your dough a holiday spin by lifting it gracefully and turning it 90 degrees (that's a quarter turn) to craft a perfect snowy circle. 
  4. Sprinkle a touch more flour over the dough, then, just like wrapping a precious gift, roll it up onto the rolling pin and unroll it into your cozy pie pan. Now you're ready to serve up some holiday magic!


Do you have any other questions about how to make the perfect pie crust with Kodiak? Send us a DM on Instagram or email our support team at And don’t forget to check out four of our favorite Thanksgiving Pie recipes below!

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