Pie crust can be a finicky creature. Even if you follow all the rules when making it—use cold ingredients; handle it gently; bake it at the right temperature—every now and then you’ll wind up with a crack in your crust when it comes out of the oven. You can patch it with a bit of dough, but what if you’ve already tossed your dough scraps? Don’t toss it—or worse, fill it anyway and wind up with a sticky mess. Pastry chef Emily Luchetti has a smart trick for patching the cracks with just a little extra flour and water.
She starts by mixing some flour and water in a bowl—just enough to make a small amount of paste, the consistency of spackle. She then uses a spatula or the back of a spoon to spread the paste across the line of damage in the crust. Next, she places the crust in the oven and bakes it just until the paste has dried. Your crust is now ready to be filled—and no one ever has to know that it wasn’t perfect the first time around.