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    Dec 19, 2014

    Make Your Pie Even Better Using These Science Tips

    It's easier than pi.

    If you want to make your spectacular pies even better, science is here to help.

    Disney / Via ruinedchildhood.com

    In a new video from Fig. 1 of the University of California, UCLA biophysicist Amy Rowat shares a few simple tips to improve your dessert at a molecular level.

    Letting your butter sit in the freezer for 10 to 15 minutes can improve your crust.

    Fig. 1 by University of California
    Fig. 1 by University of California

    When the water from butter evaporates from liquid to gas, it leaves little air pockets within the crust, giving it a flakier texture. The more air, the flakier the crust.

    The globs of fat also help prevent the proteins in the crust from binding tightly and making it too dense, an unsavory quality for the treat to have.

    You can also replace some of the water with vodka, rum, or bourbon.

    Fig. 1 by University of California
    Fig. 1 by University of California

    A UCLA team experimented with different liquids to see which one could produce the most magical crust, testing water and beer against carbonated water and vodka. The clear (ahem) winner: vodka.

    How? Though gluten gives pie the structure it needs, it's what makes you jab the crust to try and break it up. Like the chilled butter, vodka helps prevent the formation of tough gluten protein networks, helping it be flakier. Get their altered recipe on UCLA's Science and Food blog.

    See more tips below:

    View this video on YouTube

    youtube.com

    h/t Science and Food

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