Crispy pie crust and crispy pies

Crispy pie – when the pie crust plays the leading role

A really good dessert pie is partly about the filling, but it's that wonderfully crunchy crust that steals the show. You know what we mean: that golden, caramelized surface that's chewy, flaky, and crunchy all at the same time makes almost any pie irresistible. And surely there are few things that beat a freshly baked, crunchy blueberry pie or a crunchy raspberry pie when the berries are bubbling under a golden crust? Dream away for a moment and think of a warm, crunchy apple pie with oatmeal on a chilly fall day, or a tart, crunchy rhubarb pie that feels like a dream for those who love the combination of fresh and sweet.

Crispy pie crust – the tricks that make all the difference

A really good crispy pie crust should be thin enough to be crispy, but rich enough to give that chewy, caramelized feeling. Concretely: the surface should be so golden that it almost breaks the sound barrier with crispness. It is the balance between butter, sugar and often syrup that together create the irresistible taste. A common trick is also to use oatmeal in the batter, which gives extra structure and crunchiness. The sugar also plays a big role, where the mixture of granulated sugar and syrup gives an irresistible caramelization.

Chef Karolina's best tips

“To avoid a tough end result, it is good if the pie crust is thin and even, about 2–3 mm. This will give it time to caramelize and become brittle in the oven instead of retaining moisture and thus becoming tough. The batter should be easy to spread in a thin layer, not clicked on in thick strokes. During baking, the crust should bubble and get a golden, almost caramel-like surface. Or if it looks compact or doesn’t really get colored, it is often a sign that the batter is too thick.” – Karolina Sparring, chef and recipe creator at Arla Mat

Mer pajig inspiration

Here you will find all our dessert pies!