pie crust from scratch recipe

Written ByJenny Smyth Posted on
pie crust from scratch recipe
Jump to Recipe Jump to Video Print Recipe

The Best pie crust from scratch recipe

I’ve been making pie crust from scratch for years, and it’s still one of my favorite recipes to share with family and friends. There’s something special about working with dough, feeling the texture change as it comes together in your hands.

It’s a therapy of sorts, calming and meditative. My kids love helping me in the kitchen, especially when it comes to making pies.

They get excited watching the dough transform into a beautiful, flaky crust. We make pies for special occasions like holidays and birthdays, but also for everyday meals like Sunday dinner or a quick weeknight dinner.

The best part? Making pie crust from scratch is surprisingly easy once you get the hang of it!

The key is to keep your ingredients cold and use the right ratio of butter to flour. I like to use a combination of all-purpose and pastry flour for the perfect balance of texture and flavor.

Pie Crust from Scratch

Pie Crust from Scratch

4.6 from 1991 votes

A classic, flaky pie crust made from scratch using simple ingredients. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

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

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Mix well with a fork to ensure everything is evenly distributed.
3Add the cold, cubed butter to the dry ingredients.
4Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
5This will create a flaky texture in your crust.
6Gradually add the ice-cold water, one tablespoon at a time, mixing with a fork just until the dough comes together.
7You may not need all of the water, or you may need a bit more.
8The dough should be slightly crumbly but hold together when pressed.
9Be careful not to overwork the dough, as this can result in a tough crust.
10Once the dough is ready, divide it in half and shape each half into a disk.
11Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes.
12Chilling the dough helps to relax the gluten and makes it easier to roll out.
13While the dough is chilling, preheat your oven to 425°F.
14After chilling, on a lightly floured surface, roll out one disk of dough into a circle about 1/8-inch thick, using a rolling pin.
15The circle should be large enough to fit your pie dish with some overhang.
16Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the sides and bottom.
17Trim the excess dough, leaving about 1/2 inch of overhang.
18Repeat the rolling and transferring process with the second disk of dough.
19This will be your top crust.
20You can either create a lattice pattern, or simply place the top crust over the filling and cut slits to allow steam to escape.
21Crimp the edges of the top and bottom crusts together to seal.
22Brush the top crust lightly with an egg wash or milk to create a golden-brown color.
23This crust is now ready to be filled and baked according to your specific pie recipe.
24If you are baking a pie shell before filling, bake the crust at 425°F for 15-20 minutes, or until the crust is golden brown and set.
25For a filled pie, bake at 425°F for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.

🔧Equipment

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

📊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: If you prefer a deeper dish, you can double the recipe.

Watch Video Of How Pie Crust from Scratch Works

This pie crust from scratch recipe has become a staple in our household – we make it for special occasions like holidays and birthdays, but also for everyday meals like Sunday dinner or quick weeknight dinners.

The beauty of this recipe lies in its simplicity: with just a few ingredients and some basic kitchen tools, you can create something truly magical that will impress anyone who tries it.

❓ Frequently Asked Questions About Pie Crust from Scratch

Q: What type of flour is best for making pie crust?

I recommend using all-purpose flour as it provides the right balance of texture and flavor.

Q: Can I use bread flour or cake flour instead?

Yes, you can experiment with different types of flour to find what works best for you.

Q: How do I keep my pie crust cold throughout the process?

Keep your ingredients cold by storing them in the refrigerator before mixing them together.

Q: Can I make pie crust by hand instead of using a food processor?

Yes, you can mix the dough by hand – just be prepared for a bit more elbow grease!

Q: What’s the secret to achieving a flaky texture in my pie crust?

The key is using short bursts in your oven at low temperatures (around 300°F) when reheating your pie after baking.

Similar Posts