how to make pie crust recipe

Written ByJenny Smyth Posted on
how to make pie crust recipe
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The Best how to make pie crust recipe

I’m so excited to share with you one of my favorite pie crust recipes that has been a staple in my household for years. This recipe is a classic, and I’ve adapted it to make it even more delicious and easy to make.

I love how flaky and tender the crust turns out, and my family can’t get enough of it. We use this recipe for all sorts of occasions, from weekly family dinners to special events like holidays and birthdays.

The best part is that it’s incredibly easy to make, even for beginners. All you need is a few simple ingredients and some basic kitchen equipment.

In this post, I’ll walk you through the steps to make a perfect pie crust every time, and share some tips on how to get the flakiest crust possible. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your household too.

Classic Pie Crust

Classic Pie Crust

4.9 from 1545 votes

A versatile and flaky pie crust recipe perfect for sweet or savory pies. This recipe makes enough for a 9-inch pie dish.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4Gradually add ice-cold water, one tablespoon at a time, mixing with a fork just until the dough comes together.
5You may not need all the water, or you might need a bit more.
6The dough should be slightly crumbly but hold together when pressed.
7Add more water if it is too dry, or add more flour if it is too sticky.
8Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
9Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
10This step is crucial for a flaky crust, do not skip it.
11Chill the dough in the refrigerator for at least 30 minutes.
12This allows the gluten to relax and the butter to firm up, making the crust easier to roll out and resulting in a flakier texture.
13On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
14Use a rolling pin to roll the dough from the center outward, turning the dough a quarter turn after each roll to ensure even thickness.
15If the dough becomes too soft or sticky, place it back in the refrigerator for 10-15 minutes to chill.
16The rolled dough should be about 1/8-inch thick and even in thickness.
17Carefully transfer the rolled-out dough to a 9-inch pie dish.
18Press the dough into the bottom and up the sides of the dish.
19Trim the excess dough, leaving about 1/2 inch of overhang.
20Crimp the edges with your fingers or a fork to create a decorative border.
21The crust should be evenly pressed into the dish with no air pockets.
22If you are making a double crust pie, repeat the rolling and transferring process with the remaining dough for the top crust.
23Preheat your oven to 425°F (220°C).
24Prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
25Line the pie crust with parchment paper and fill it with pie weights or dried beans.
26Bake for 15-20 minutes, or until the edges start to turn golden brown.
27The crust will be partially baked and ready for your filling.
28Remove the parchment paper and weights, and continue baking for an additional 5-10 minutes, or until the crust is fully cooked and golden brown.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a double crust pie, double the ingredients and follow the same instructions for both the bottom and top crusts. Ensure all ingredients are very cold to achieve a flaky crust.

Watch Video Of How Classic Pie Crust Works

This pie crust recipe is always a good idea for any occasion, whether it’s a family gathering or just a Tuesday night dinner at home.

My family loves how flaky and delicious it turns out every time, and I appreciate how easy it is to make ahead of time and freeze for later.

One of my favorite things about this recipe is that it’s so versatile – you can fill it with sweet or savory ingredients, making it perfect for both sweet treats like apple pies or savory dishes like quiches.

❓ Frequently Asked Questions About Pie Crust

Q: What type of flour should I use for the pie crust?

A: For the best results, use all-purpose flour that has not been overworked or aerated. You can also use bread flour if you prefer a more tender crust. However, keep in mind that bread flour will give your pie crust a slightly different texture and flavor.

Q: Why do I need to keep the ingredients cold?

A: Cold ingredients are essential for making a flaky pie crust. The cold butter will create steam when it hits the hot oven, which helps to create layers in the dough and gives it its signature flaky texture.

Q: Can I use a food processor to mix the dough?

A: While you can use a food processor to mix the dough, I recommend doing it by hand with a pastry blender or your fingers instead. This will help you develop the gluten in the dough just right, which will give you a better texture.

Q: How do I prevent the pie crust from becoming too brown?

A: To prevent over-browning, brush the pie crust with an egg wash or milk before baking. This will help create a barrier between the crust and the heat of the oven.

Q: Can I freeze this pie crust for later?

A: Yes, you can freeze this pie crust for up to 3 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer until ready to bake.

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