03/13/2015

Food Failures: Crafting Pie Crust

6:45 minutes

Crust of an apple pie. Photo by Steven DePolo/flickr/CC BY 2.0
Crust of an apple pie. Photo by Steven DePolo/flickr/CC BY 2.0

Must the stars and planets align for your pie crust to emerge perfectly flaky and golden brown from the oven? To celebrate Pi Day, we explore the science behind baking a consistently tasty pie crust in this episode of our Food Failures series. J. Kenji López-Alt, managing culinary director of Serious Eats, shares tips for perfecting your pie prep. He also debunks common pie myths like the effect of humidity on dough, and explains what scientific processes are at work when you cut butter into flour.

Segment Guests

J. Kenji López-Alt

J. Kenji López-Alt is the managing culinary director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science (W.W. Norton, 2015) in San Francisco, California.

Meet the Producer

About Becky Fogel

Becky Fogel is a newscast host and producer at Texas Standard, a daily news show broadcast by KUT in Austin, Texas. She was formerly Science Friday’s production assistant.

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