How Do You Make Pie Crust

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How To Roll And Transfer Pie Dough:

How to Make Pie Crust From Scratch

Dust work surface with flour and roll a single crust into a 12 circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.

Carefully transfer crust to 9 pie dish and unroll it into the pan. Gently press dough down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge .

How To Make The Perfect Pie Crust

Making a solid pie crust isnt difficult at all. All you need is a little love and attention to detail! Youre going to love it. Its better than anything you can get from the store!

  • Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. With a pastry blender, cut in shortening till pea sized.
  • Moisten: Next, we add some cold water. Sprinkle water on top one tablespoon at a time, tossing with a fork. Push moistened dough to the side. Mix until all flour is moistened. Dont mix too much or your crust will be hard.
  • Shape and Roll Out: Form into a ball and roll out on floured surface. Turn and flour dough a few times till its the size you need. Its now ready for all of your favorite fillings!
  • My Favorite Pie Crust Recipe

    With this simple recipe, making a tender and flaky homemade pie crust is totally doable, even for beginners!

    This is my go-to pie crust recipe. It has a buttery flavor and a tender, flaky texture. The dough is relatively easy to work with and roll out, and it holds its shape in the oven. The recipe only requires a few ingredients and if you follow the steps, making a delicious homemade pie crust is totally doable, even for beginners.

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    How To Make Homemade Cherry Pie

    This cherry pie recipe is so easy All you need to do is mix, fill and bake. The hardest part is pitting the cherries. For that, you might want to buy a cherry pitter or if youre like us, cheat and use one of our suggestions below for how to pit cherries without a cherry pitter.

    Stir cherries with sugar, corn starch, lemon juice, vanilla and almond extracts then stir. Roll out a pie crust , fill then top with another crust. Bake and cool. Its that easy.

    To be honest, the hardest part is actually waiting for the pie to cool you really want to wait 2 to 3 hours before cutting into the pie. We know its torture!

    Where Should Oven Rack Be When Baking A Pie

    How to make the best pie crust

    A pies place in the oven is on the bottom rack. The worst mistake you can make with your pie is under- baking the bottom crustit makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown. Speaking of which: bake your pie in a glass pie dish.

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    What Can I Use Instead Of A Food Processor

    If you foresee a pie-filled future, but you dont have a food processor, it helps to have one of these babies, which makes short work of cutting the shortening or butter into the flour.

    In case you dont have one, though, you can use two knives. Some clever cooks also freeze their butter or shortening, grate it, and then freeze it again to get a head start on the pastry cutting game.

    How To Make No

    I know I talked about how great and easy this recipe above, but can you believe you can do it all in your pie pan!? Heres how you make no-roll pie crust :

  • In a 9 or 10 pie pan or baking dish, add the flour, sugar, and salt. Stir together with a fork.
  • Add the melted butter and water to the pan and continue stirring until the dough clumps together.
  • When the dough is formed, push it into the pie pan and up the sides, using your hands. You want to try to get the dough at an even thickness throughout.
  • The pie crust is ready! You can blind bake it or freeze it for future use. Try my pie recipes!
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    Work Quickly To Keep The Ingredients Cool

    One universal truth when making crusts is that you need to keep everything cool, particularly the butter. Warm butter will be absorbed by the flour instead of coating it, resulting in a tougher, less flaky crust.

    Once you take the butter out of the fridge, work quickly to make the pie crust. Refrigerate the dough between each step. If you want to make a pie during hot weather, try to make it in the morning or in the evening when the temperature is a little cooler. You can also refrigerate your rolling pin and cutting board. Or just work quickly and refrigerate frequently. If youre blind baking your crust, refrigerate or freeze it as the oven preheats.

    Why I Use Shortening And Butter

    How to Make A Pie Crust

    Not all fats are created equal. I use a mix of shortening and butter because they work together to make the BEST crust. Butter adds flavor and flakiness, while shortening helps the dough stay pliable which is helpful when youre rolling and shaping it. Plus, its high melting point is advantageous because it helps the crust stay tender while still maintaining shape.

    A Tasty Experiment: I recently performed an experiment. The tastiest kind, of course. I prepared an all-butter version to compare to my beloved butter/shortening crust. One thing was clear: the all-butter crust created a lighter textured crust with more defined flakes. This is due to the butters water content. As the crust bakes, the butters water converts to steam, creating light flakes. Get it? Because of all this butter, I found that the all-butter crust didnt have a perfectly neat-edged crust. The all-butter crust tasted like pure butter. The butter/shortening crust was just as flaky and tender in my opinion and tasted buttery and like pie crust . Both crusts were great. But the butter/shortening won in terms of texture, flavor, and appearance. This KA Flour blog post had similar results .

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    Easy Homemade Pie Dough

    Easy Homemade Pie Dough will be your new go to for a flaky pie dough recipe. Perfect for pies, tarts and every type of fillings. The perfect crust every time!

    This is my go to pie crust recipe that my Mom used to make but depending on my dessert, for instance an Italian Crostata I like to use this Italian Pastry Dough or if you are looking for something a little different, then this Brown Sugar Pie Crust is definitely worth a try!

    This is the perfect pie crust recipe that is so versatile. I like to blind bake it and fill tart shells with our favourite no bake cheesecake filling.

    This was my mothers Pie Dough Recipe and this is the dough I use whenever I make my Butter Tarts or any North American Pie or Tart Recipe.

    Now Italian Pies well that is a different type of dough.

    How To Make Pie Crust:

    Full detailed steps for how to make pie crust by hand or in a food processor are detailed in the recipe box below. But in a nutshell, you will simply need to

  • Mix the dry ingredients. Either whisked together in a mixing bowl, or pulsed together in a food processor.
  • Cut the butter into the dry ingredients: You can either do this step by hand using a pastry cutter or two forks, or you can do it in a food processor with a few brief pulses. Cut the butter into the dry ingredients until it forms roughly pea-sized clumps.
  • Add water: While the butter is still nice and cold, use a spatula to quickly mix the ice water into the dough until it is evenly combined and the dough begins to form moist clumps. Be careful not to overmix the dough during this step of the process you dont want to overwork the gluten.
  • Form a dough ball: Using your hands, quickly pack the dough into a ball and then flatten it into an even disk.
  • Wrap and chill the dough: Wrap the dough disk tightly in plastic wrap and refrigerate it for at least 1 hour, or up to 3 days. Then it will be ready to use!
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    My Buttery Flaky Pie Crust Recipe

    I wont pretend there is only one way to do this. There are many variations on fats, liquids, techniques that will all work! My mom actually used vegetable oil in her pie crust and swore by that method! But after a few solid years of testing different recipes and methods, this all butter crust recipe is the one that I stand by. Not only is it easy, it tastes delicious.

    How Do You Make Pie Crust

    How to Make Perfect Pie Crust

    At first glance, its only fat, flour, water, and a little salt, but the real wizardry is how you put them all together to make the best homemade pie crust ever. First, the flour and shortening are combined using a pastry blender or food processor, then ice cold water is added in until the dough just holds together on its own. After chilling the dough, its rolled out thin to fill your pie shell.

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    Use A Spatula To Incorporate Water

    Your processed flour and butter are sitting there in the bowl of your food processor and you’re tempted to save yourself a bit of cleanup by just adding the water directly in there, right? Don’t do it! Sure, it’ll work out okay, but you won’t form nearly the same level of flakiness as you do if you incorporate with a spatula. Here’s what a crust made 100% in the food processor looks like:

    Serious Eats / J. Kenji López-Alt

    Compare that to the crust I made with the spatula:

    Serious Eats / J. Kenji López-Alt

    See the difference? By using the spatula to fold the water into the dough, you’re even more likely to end up with flaky layers.

    How To Blind Bake A Pie Crust

    For those of you who are making a pie that features a no-bake filling, you will want to pre-bake your crust, or blind bake it. This is super easy, lets talk about how

  • You will follow all the steps in the recipe as stated.
  • Place one of the rolled out dough circles into a pie plate, pinching the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. Place the crust in the freezer for at least 30 minutes. This will prevent your crust from shrinking as its baked.
  • Preheat the oven to 375°F.
  • Cut a circle of parchment paper out as large as you rolled your crust, and place it into the frozen crust. Top the parchment paper with pie weights or dried beans.This mimics a filling of a pie as you bake it, holding it into place and preventing bubbles in your crust, along with the pricked holes you made with the fork.
  • Bake the crust for 15 minutes. Remove the crust from the oven and remove the weights and the parchment paper. Place the crust back in the oven for an additional 10- 15 minutes until the crust is golden. If the crust begins to brown too much, use a pie crust shield or aluminum foil to cover the crust and continue baking.
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    Super Easy Homemade Pie Crust Recipe

    My grandma knew how to make the best pies every year for Thanksgiving. Aside from the absolutely divine fillings, the crusts she made were always tender and flaky! Every year we would look forward to going to my Grandmas for Thanksgiving. She was the BEST cook. She raised 8 kids and had a home-cooked meal on the table for them each night. Everything she made was from scratch. Growing up, I remember staying a few weeks in the summer with her and she was always baking bread or a batch of peanut butter cookies. As soon as the warm bread came out of the oven she would slice it up and we would eat an entire loaf. You can find that recipe here and join in on the deliciousness!

    But really, the best part about Thanksgiving was her pies. You couldnt wait to finish the meal to have a slice of her cherry pie. In all honesty, I have yet to try a better pie. She would make them all herself and you couldnt get enough! Her crusts were tender and perfect. In my opinion the best! Sometimes making any kind of dough from scratch can seem intimidating, but today I am going to show you how easy it is! The crust comes together in just a matter of minutes and you probably already have all of the ingredients on hand. Trust me, its going to enhance any pie you make! If any recipe is a staple, its this one! Ive included a printable graphic to have on hand for all of your baking needs. Lets keep the tradition going!

    So After All That Talk Did It Work

    How to make a Homemade Pie Crust

    Yes. It really did. Our pie crust was tender with long thin layers of dough, making it perfectly flaky.

    We love this method for two reasons:

  • Its consistent. By adding part of the flour to the butter first, combing them into a paste then adding the remaining flour, the recipe determines how much flour is being used for the formation of gluten. The dough is the same, every time.
  • That butter and flour paste really helps when it comes to working with the dough. Since its more pliable, the dough is easily rolled out.
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    Tips For Making Gluten Free Pie Crusts:

    • Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.
    • For a beautifully browned crust, brush the dough with egg wash before baking .
    • Using a glass pie plate allows you to see the bottom of the crust, ensuring that it is nicely browned before removing the pie from the oven.
    • If the top of the pie gets too dark before the filling is fulling cooked, tent it with aluminum foil.

    *This post contains Amazon and other affiliate links to products I use and love . Thank you for supporting From Scratch Fast!

    I’ve included more tips in the recipe below for rolling out the dough and for making both single- and double-crust pies. Here’s to a season of fearless, delicious pie baking!

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