homemade pie crust

This pie crust recipe, rather pie crust method makes consistent dough and makes dough that&#8217;s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

Easy All-Butter Flaky Pie Crust

(325 grams) all-purpose flour

salt

sugar, optional

(230 grams) very cold unsalted butter,

water

Best pie crust I have ever made and super easy too! Everyone loved it so much and this is now my go-to pie dough recipe. I loved that it didn't have any shortening, as I try and stay away from it as much as possible.

I am sure many of us have been so frustrated with results of pie dough. I figured when I read this recipe if all I have to do is change to partial flour measure at first, anybody can do that. Have never been so surprised in my life how pliable the dough was! Easiest pie crust I've ever made. Made blueberry hand pies. Absolutely perfectly light, flaky and delicious!! Thank you so much for helping us enjoy making a pie crust and not dreading it!! lol

https://www.youtube.com/watch?v=k9b3RVi181o

How to make our easy, flaky all-butter pie crust recipe that makes consistent pie dough every time. See the recipe and video now.

Easy All-Butter Flaky Pie Crust Recipe - How to Make Homemade Pie Crust

The most perfect homemade pie crust recipe! Tender, flaky layers &amp; a rich, buttery taste. Easy to make, completely from scratch.

Perfect Homemade Pie Crust

all-purpose flour

unsalted butter (cold)

Place the flour and salt in a large bowl, and whisk to combine.

Add the oil, stirring until the mixture resembles coarse crumbs.

Cut the butter into thin slices and toss in the flour mixture to coat.

Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.&nbsp; (You may need slightly more or less water.)

Tumble the dough out of the bowl and onto a large sheet of plastic wrap.

Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.

Chill the dough in the refrigerator for 1 hour.

Flour the work surface, rolling pin, and the chilled dough lightly, then divide the dough into 2  equal portions.

Roll each portion out to ¼” thickness, and fold into thirds. Fold into thirds again, then one more time.

Refrigerate for one more hour, or freeze for later use.

If frozen, thaw the dough in the refrigerator overnight.

Unwrap the dough and roll to about two inches larger than the diameter of your pie plate.

Slip the dough into the ungreased pie plate, and prick the bottom with a fork. Refrigerate while preparing the filling.

Baking time will vary according to pie filling (see notes above, under the heading &quot;How Long to Bake Pie Crust).  Crust should be a deep golden color, and flaky.

https://embed.mediavine.com/videos/lieudqcl1iz3hlgia4wp

The most perfect homemade pie crust recipe! Tender, flaky layers & a rich, buttery taste. Easy to make, completely from scratch.

Homemade Pie Crust Recipe

This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.

Homemade Buttery Flaky Pie Crust

Tablespoons (90 grams) unsalted butter,

(148 grams) vegetable shortening, chilled

(120 milliliters) ice water

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water&#8211; since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Proceed with the pie per your recipe&#8217;s instructions.

Let me just say again how much I love the flavor of this crust. That being said lately I’m having issues with it. When I blind bake it for a quiche it comes out with a few holes in it. Could you please tell me what could be causing this? Maybe too much water in the crust? Too thin? Or perhaps I‘m leaving too big of butter bits in?  Please help need feedback.

Such a helpful step by step tutorial! Pie crust turned our perfect!!

I'm anxious to try this and will let you know the results. I'm wondering if Butter Flavored Crisco is ok or not to use?

Comprehensive and clearly stated tutorial, just what is required by us newbies.

Best pie crust I’ve made. I’ve found I use way less water than the recipe calls for. The crust comes out flaky, delicious and doesn’t burn like others I’ve tried.

Not sure how it tastes yet. I just wanted to leave a review because the recipe calls for way too much water.  After I put in 1/4 cup, that’s really all it needed, but it made me nervous reading that the entire 1/2 cup was used. So I dribbled in a tiny bit more but it was too much.  After spending so much time having to piece it together, I won’t be making that mistake again.  I’m used to making a great 100% butter crust but wanted to try something different. I knew how the consistency should be so it taught me that you have to trust what you know. But to those of you new to pie crusts or rarely make them, I wanted to warn you that this calls for WAY TOO MUCH WATER.  Thanks.

By far one of the best crust ever. Made hand pies.  Pie next weekend. Thank you.

https://www.youtube.com/watch?v=msFAgJq6zXs

When it comes to pie, the crust is the most important piece. You need the best pie dough recipe to bake the best pie and Sally McKenney shows exactly how it's done. Whether it's blueberry, apple, cherry or pecan this from-scratch recipe is perfect all year long. Learn all the secrets to baking delicious layers of buttery and flaky pie crust.

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The Best Homemade Buttery Flakey Pie Crust Recipe

A pie crust recipe that works perfectly for sweet and savory pies. This homemade pie crust is made by hand and will become a favorite recipe.

Pie Crust Recipe

vegetable shortening

butter +

Butter a 9-inch pie plate or skillet and set aside.

In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.

Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.

Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 1/8-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.

If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.

If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

https://www.youtube.com/watch?v=B_AqT9utz98

A pie crust recipe that works perfectly for sweet and savory pies. This homemade pie crust is made by hand and will become a favorite recipe.

Recipe: https://addapinch.com/pie-crust-recipe/

Pie Crust Recipe- Add A Pinch

I tried to use only 1/4 cup because I thought the consistency was right as well, but when I went to roll it out, it was too crumbly. I made it with the 1/2 cup of water that the recipe asked for and it turned out perfect.

It says to add a tablespoon at a time, you might not need all the water. She stated,  she uses a 1/2 a cup normally but to make sure not to add to much water. It came out great for me with about 2 tablespoons short of a 1/2cup of water!

In the 11 years my husband and I have been together he's had to endure horrible pie after horrible pie. Made this yesterday and hes convinced I went and bought a pie while he was sleeping because the crust was so flakey and so perfect.

Best pie crust ever. Made your pumpkin pie for Canadian Thanksgiving. Best pumpkin pie ever!! Thank You :)

First time ever making my own pie crust. Not bad at all. Good flavour and nice and flaky. Much better than already made pie crust. Easy to make.

Of all the pie crust recipes I’ve tried, this is clearly the best. Your instructions are clear and easy to follow. I used this pie crust with your sweet potato pie filling. Another winner!!

Sally’s all butter pie crust is amazing! Instructions are clear, super easy to follow. Made it so many times and never failed. Totally a foolproof recipe. Makes me more confident with making pies and trying out different filling. Love it! You’re awesome Sally 

Hi everyone - I want to thank you, Sally, for this recipe - I have had a curse over me when it comes to pie crust - my mother is an excellent baker  - but I always seem to have a dry , awful crust that breaks apart  - not the beautiful elastic crust you show here.  
Last Thanksgiving I tried your recipe and made a beautiful crust for the first time!  Recently though - I reverted to the cracking, dry dough - and after reading here I think I did not add enough water. OR - my flour may not have been fresh enough.  I ended up piecing the top together just to make sure I had it covered - and I was nearly in tears again. My Frankenpie tasted just amazing though -   I am going to practice until I get it right!  
Do you happen to know how long you can keep flour and have it remain workable for pie crust?
BTW: My mother also swears by the butter/shortening combo and she is a master pie maker!  Thank you for your amazing recipes!

Mine need a little more water. I made in the food processor. Used for a chicken pot pie. Excellent recipe.

Thank you.

I love pie but my crust has always been a curse. Made this crust for the first time I did not get enough water into the pastry before I refrigerated it it fell apart when I tried to get it in the pan however it was still flaky and wonderful. Made my second pie today it's in the oven now I pulled it out to put a little egg wash on the top and sprinkle a little heavy sugar on the crust.  even after 20 minutes of baking the crust looks flaky and wonderful again.  This time it rolled out perfectly. I used almost all the recommended water with just one tablespoon left over.  thank you. This was my year to perfect pie crust and I think I finally got it!

I'm new at baking pies and this is the best dough ive made so far, my go to from now on. Thank you

I have been on the search for a pie crust that tastes like the ones my grandmother made that I could succeed at! Found it! I've made it twice with the same results. I have not yet prefected the rolling to a neat circle, so my pies are a bit "rustic" ;)

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Pumpkin Pie: Roasted Can Recipe by Tasty

oz unsweetened pumpkin puree

cloves

cinnamon

allspice

ginger

nutmeg

sugar

brown sugar

vanilla extract

eggs

½ cups half & half

egg wash

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.

Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.

Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.

Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.

Increase the oven temperature to 400˚F (200˚C).

Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.

After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.

Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.

Increase the oven temperature to 425˚F (220˚C).

Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.

Let cool at room temp for at least 2 hours, or in the fridge overnight.

This Homemade Pie Crust Recipe is buttery, flaky and my tried and true favorite. Today I'm sharing all my foolproof tips and tricks to show you how easy making pie crust from scratch can be.

all purpose flour

butter,

apple cider vinegar

1. Mix dry ingredients and butter

In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.

Mix dry ingredients and butter. In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine. Full recipe at https://cookiesandcups.com.

2. Add in the vinegar and ice water

and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.

Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together. Full recipe at https://cookiesandcups.com.

3. Divide the dough in half and form each portion into a flat circle

Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.

Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days. Full recipe at https://cookiesandcups.com.

4. Roll out dough

When you are ready to use the dough, roll the dough out 1/8 &#8211; 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate.

5. Fold or quarter the dough and carefully place into a pie plate

Press it lightly into the dish, and trim the edges of the crust, leaving about 1- inch overhanging. Crimp the edges of the crust using your fingers.

Roll out dough. When you are ready to use the dough, roll the dough out 1/8 - 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate. Full recipe at https://cookiesandcups.com.

7. Roll out the remaining dough as you did before for a top crust, if the recipe requires

Place the dough on top of the pie and crimp the edges to seal. Follow the baking instructions according to the pie recipe you are using. Typically a fruit pie will bake at 375°F for 45-50 minutes.

6. Fill your pie with desired filing.

1. Follow steps 1-5

Place the pie crust into the freezer for at least 30- minutes.

2. If you are pre- baking your crust

Place the rolled out dough into a pie dish, 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.

How To Blind Bake a Pie Crust

4. Add parchment paper and pie weights

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.

5. 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.

3. Preheat the oven to 375°F.

Here's what you need: granny smith apple, brown sugar, fine salt, ground cinnamon, fresh lemon juice, cornstarch, water, unsalted butter, premade pie crusts, egg wash, sanding sugar

Apple Pie (Macerated) Recipe By Tasty

lb granny smith apple

lemon juice

cornstarch, divided

unsalted butter

premade pie crusts,

sugar,

Apple Pie (Macerated) Recipe by Tasty

Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).

In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.

Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.

Transfer the liquid released from the apples to a small pot over low heat.

In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.

Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.

Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.

Top with the other rolled-out pie crust. Trim the excess dough from the edges.

Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.

Then brush all over with egg wash and sprinkle the with sanding sugar.

Use a paring knife to cut a few vents in the top for steam to escape.

Bake for 40-45 minutes, until golden brown.

https://vid.tasty.co/output/114207/landscape_480/1541199334

Sourdough pie crust made with your sourdough discard is flaky, buttery, and perfect for both sweet or savory pies. This recipe makes a single pie crust. If you need 2 pie crusts for your recipe, make sure to double the ingredients.

Sourdough Pie Crust Recipe

butter (cold)

fine sea salt

white vinegar

sourdough starter discard (cold)

Cut butter into flour

Use a cheese grater to grate the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to toss the ingredients together, making sure the butter is coated and separated. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.

Add wet ingredients

Add the sourdough discard and vinegar to the bowl and then use a fork to incorporate  them into the mixture. Switch to your hands and press the dough together until there are no dry bits left in the bowl. (If the dough is too dry, add a teaspoon of ice water.)

Chill dough

Form the dough into a disk shape and wrap in plastic wrap. Use a rolling pin to flatten the disk. (This will help smooth the edges.) Chill for at least 2 hours or up to 4 days.

https://embed.mediavine.com/videos/ljimptlptq8lin6nmbs2

This Sourdough Pie Crust recipe is easy to make with your sourdough discard. Quick to put together, it can be made a couple of hours, up to 4 days in advance. It's tender, buttery and flaky! Great for sweet or savory pies.

If you're looking for the best pie crust recipe, you found the right place. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies.

Easy Pie Crust

c. (1 stick) butter, cut into 1/2" pieces

c. all-purpose flour,

kosher salt

tbsp. ice water (or more, if needed)

I'm a pastry chef and have not made pie crust forever because of illness  and the 2 times I have made it it was horrible anyway once I get back into the swing of things and get my touch back this recipe will be in my book thanks rainy jany

Thankyou. Thankyou. Iam making. Sweet poato pie gor thabksgiving. I want make crust from strach.All recipes make it srem to hard. Yours seem east. Thanks for telling us use vingear. I will let you know hpw it come out.

I followed this recipe to a tee and it turned out awful. Ruined my thanksgiving pie.

https://streaming.hearstdigitalstudios.com/ded7971d-aae0-42b3-8fdf-1fb10ed9a514/video_rover_16x9_1080p_hd_1540391060_96205.mp4

Here's How To Make The Perfect Pie Crust

Treat yourself to a slice of this homemade Brown Sugar Peach Crumble Pie! This recipe combines ripe, juicy yellow peaches with a brown sugar crumble that will melt in your mouth, and it's all baked in a buttery, flaky homemade pie crust. The best experience is serving it up warm with a scoop of ice cream!

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The most viewed homemade pie crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Perfect Homemade Pie Crust

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