The key to plain pie crust is having pockets of fats surrounded by flour. But if that fats begins to soften and mixes with the flour, it may well begin to develop gluten, which may result in a tricky crust. To forestall this, hold all the things as chilly as attainable. Some bakers go as far as to place elements and gear within the fridge or freezer earlier than making pie crust. This is actually an possibility, however freezing the butter or different fats can truly make issues harder for you should you’re simply utilizing your fingers, as it is going to be too stiff to interrupt into small items. If you’ve them — or wish to make the funding — meals processors or pastry cutters are nice for limiting how a lot it’s a must to contact the dough along with your heat fingers. But even with out such gear, so long as you’re employed rapidly, try to be good to go.