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

salt

unsalted butter (cold)

water

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

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

This simple pie crust relies on butter for both its flakiness, and wonderful flavor. This recipe is the one taught by King Arthur's instructors in our nationwide traveling baking demos.

All-Butter Pie Crust

(298 grams) King Arthur Unbleached All-Purpose Flour

(18 grams) buttermilk powder optional

(227 grams) unsalted butter cold*

<em>Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.</em>

All Butter Pie Crust

sugar

(120 milliliters) ice water, plus more as needed

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You&#8217;re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

Place pie dough on a lightly floured work surface. 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. Using your hands, flatten each half into a 1-inch thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

When rolling out the chilled pie dough discs, 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 between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

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

Hi Sally,  This was the first pie I’ve ever made.  HUGE SUCCESS.  I made pecan pie with all butter pie crust.  I couldn’t believe how golden brown the bottom crust was, and how many beautiful flaky layers in the crust.    QUESTION:  Second pie dough in fridge is now 7 days old.  Can I still use this?   Also, can you do a slow-mo video on crust crimping?  Thank you for the recipe with all the great baking tips.

The best and flakiest pie crust I've made to date! Definitely a new go-to, thank you!

https://www.youtube.com/watch?v=0fHZl_noN5s

Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.

Ingredients
2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed

Get the full recipe: https://sallysbakingaddiction.com/all-butter-pie-crust/

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#baking #recipes #pie

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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All Butter Pie Crust | Sally's Baking Addiction

Make the best pie crust by using your hands to ensure the butter ends up in irregular pieces and the dough doesn’t get overworked.

Flakiest Pie Crust

(2 sticks)

apple cider vinegar

The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!

Bon Appétit

Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).

Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1"-thick disks. Wrap with plastic and chill at least 1 hour.

Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.

This recipe, part of our <a href="http://www.bonappetit.com/recipes/holidays-recipes/article/throwback-thanksgiving/">Throwback Thanksgiving feature</a>, is from our 1970 issue. Mincemeat can be purchased at specialty baking shops, or made with a combination of dried fruits, rum or brandy, brown sugar, and baking spices. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz.

Country Mince Pie

Mincemeat Pie Filling

tart apples, diced (about 2 cups)

bourbon

Pastry for two 9" pie crusts

Whipped cream (for serving; optional)

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Mincemeat can be purchased at specialty baking shops, or made with a combination of dried fruits, rum or brandy, brown sugar, and baking spices. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz.

Mix mincemeat, apple, and bourbon in a large bowl. Line a 9" pie pan with pastry. Fill with mincemeat mixture. Top with remaining pastry cut to fit or lattice top. Slit top crust. Bake at 400° until crust is golden brown, 30–35 minutes. Serve pie warm with whipped cream, if desired.

Easiest, flakiest homemade pie crust EVER! No machine required. This buttery pie and pastry crust is our favorite, anyone can make!

No Fail, Sour Cream Pie Crust

(260 g) all purpose flour

salt (skip

teaspoons of sugar (for sweet recipes, otherwise skip)

unsalted butter

"Would i be able to use this for Pecan Pie and Sweet Potato Pie  and if so would I have to blind bake them or there is no need."

"The crust was very delicious and I also did an egg wash inside and on top cause it was a Saskatoon berry pie.  However I did have a good thick edge on it but after it was baked it was inside the pie plate. I use the larger 9 1\/2 inch glass pie plates and I added the extra flour and butter. Cause it’s not 9” and not 10”.  Can you please tell me how to keep the edge up where it’s supposed to be?  Should I have put the bottom part back into the fridge while rolling out the top?  I really want to get this down cause I don’t want to use Crisco or Lard in pies anymore. Please Help"

Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).

Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.

Add sour cream: Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks.
 
Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Chill in the refrigerator for an hour or up to a day ahead.
If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.
If it still feels too stiff to roll out, hold your hands around the edges to soften.
To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.
Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.
Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.
Blind-baking this pie crust
This pie crust recipe is difficult to pre-bake. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. That said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it all of the way with white granulated sugar, then baking it at 350°F for 50 minutes. (See our instructions for blind baking a pie crust.)

"Followed everything to a T but my crust not even 5 minutes into baking for a pumpkin pie has shrunk and I made sure to leave enough for shrinking. What did i do wrong?"

"So easy, consistently great flavor and texture, minimal equipment to clean up,  My go-to crust."

"Thank you so much for this recipe. I am a decent cook, but pie crust I could never do. The crust was always to thin and crumbled. It was always so hard to roll out even though it said no fail. Yours is truly a no fail recipe. Not only does it taste great, it looks perfect!"

https://www.simplyrecipes.com/video_src?vid=5655489015001

How to make No Fail, Sour Cream Pie Crust

A full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust.&nbsp;

Perfect Pie Crust

all-purpose flour (, measured

vegetable shortening (chilled)

Add&nbsp;flour, salt to a large mixing bowl.&nbsp;

Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.

Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.

Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.&nbsp;

Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).&nbsp;

Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.&nbsp;

Use your rolling pin to gently press the pie dough out into a large circle.&nbsp;Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.

Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.

Trim and crimp the edges or the crust.

Follow your desired pie recipe for instructions on filling and baking your pie.&nbsp;&nbsp;

OR, you can blind-bake your crust (pre-bake it), for use in recipes that require a baked pie shell (like pudding pies, such as my favorite Lemon Chiffon Pie).&nbsp; See below for my tutorial and instructions on blind-baking a pie crust.

At this point you have two options:

https://content.jwplatform.com/videos/sYuHTibD.mp4

A full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust recipe.

Learn how to make a pie crust the way Grandma did. Grandma's Pie Crust is buttery, flaky, and takes minutes to make. It's our long-time family favorite!

Grandma's Pie Crust Recipe

pastry flour

shortening

butter

white vinegar

Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.

Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.

Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.

If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.

If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.

Bake according to your pie recipe.

This recipes makes enough for a double crusted pie.

https://www.youtube.com/watch?v=tBCvsDMaW6g

How to Make GRANDMA’S PIE CRUST RECIPE  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!
 
HOW TO MIX PIE DOUGH
We use a pastry cutter to cut the cold butter and shortening into the flour. This is one of our newest kitchen tools that we got for making scones. Don’t have one? You can get one here. It is easy to use for making crumbs out of your flour/butter mixture for pie crusts, streusels, scones and more.

HOW TO ROLL PIE DOUGH
Another kitchen tool we use when making pie crust is our pastry mat.  We happened to find an awesome deal on a new pastry mat at a garage sale this summer, but it is very similar to the one found here. I don’t know what we did without this mat. It’s a non-slip mat that makes rolling out your dough so easy. And you don’t have to clean all that extra flour off your counter after you are finished. Just pick up the mat and rinse it in the sink. Normally I am against using “extra” kitchen tools that are supposed to help the cooking process, but this one really does make life easier.


Ingredients
3 cups pastry flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar

Instructions
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.


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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

Some of our most popular recipes to try!

How to Make Cherry Bread: https://goo.gl/ryaUDM
How to Make Almond Cream Cake: https://goo.gl/xBTxzC
How to Make Frito Taco Salad: https://goo.gl/5PYzzN
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How to Make The Best Spaghetti Sauce: https://goo.gl/4iL975

How to Make Grandma's PIE CRUST Recipe! {Hints for a Flaky Pie Crust}

Does your pie recipe call for pre-baking or blind baking the crust? Here's a guide with tips for blind baking success!

How to Blind Bake a Pie Crust

frozen homemade pie crust

"Do I bake my crust first before adding apples or do I bake the crust with apples in it?"

"Thanks for this! I baked at 60 mins and it took on no colour at all - is that normal? Was an additional 15 mins necessary to take on the colour?"

Pre-heat your oven to 350°F.  Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour.

Line the inside of the frozen pie crust with foil:  Use heavy duty aluminum foil, pressing the foil against the sides and bottom of the crust, allowing the foil to extend by a couple of inches on two opposing sides.
 
Stick-free heavy duty foil works well for this, to help keep the crust from sticking to the foil when you remove it. You may need two sheets of foil to get full coverage.

Fill the pie crust with pie weights: Fill the pie crust to the top with pie weights. You can use ceramic weights, dry beans, rice, or white sugar. Sugar works well because of its small granule size; it distributes the weight more evenly against the crust. (Baking the sugar this way also lightly caramelizes it, making it even more flavorful if you want to use it later for baking recipes.)

Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.

Remove from oven: Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use.
Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie rim protector.

"I'm loving your no fail pie crust! It's amazing! I want to blind bake it for to make a maple pie that requires an extra 45 to 60 min. How long should I blind bake it for and on what level of rack?\r\nThanks!"

"I’ve been using preheated iron skillets on top of the aluminum with 100% success \r\nRates"

Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.

all-purpose flour, plus extra for rolling

(2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

"I have been making pies for upwards of 60 years. This is the Very Best ,easy to handle coupled with the Best tasting Crust I’ve ever made. Kudos to you !! Finished Product looks Beautiful too. !! ❤️"

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above for a single, bottom crust only, without filling.

Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
Preheat your oven to 350°F.

Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.

Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)

Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.

Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
See more detailed instructions and photos for how to blind bake a crust here.
&nbsp;

How to Pre-Bake a Pie Crust

Ingredients for one double-crust 9 inch or 10 inch pie:

2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water

Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.
Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready.
If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Form disks: Remove dough from machine and place in a mound on a clean surface.
Divide the dough into 2 balls and flatten each into 4 inch wide disks.
Do not over-knead the dough!
Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.)
Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.
You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

Trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Make vents in top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.
Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
&nbsp;

Combination Butter and Shortening Crust

A lovely coating for a pie can be achieved with a simple egg wash.

1 Tbsp heavy cream, half and half, or milk
1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Egg Wash

"This is the first time I’ve ever attempted to make a pie crust from scratch. It was easy and when done, it was perfectly flaky."

"I wanted this dough to be great! But even though I did not over mix or knead the dough, it was WAY too sticky and unmanageable! I couldn’t do ANYTHING with it or save it.. waste of butter and shortening..."

"Had high hopes for this, but dissapointed.  Dough was very soft and impossible to pick up to place in pie plate. The flavour and texture, once baked, was very, very rich and more like a shortbread cookie than a pie crust. Very dense and heavy."

"Awesome recipe! I only needed 1 pie crust( pumpkin pie) so I halved the recipe.  I also put the dry mix in the refrigerator for an hour and put the bowl and blade of the processor in the freezer for an hour.  Other than that ,I followed exactly. Perfect! Thank You!"

https://www.simplyrecipes.com/video_src?vid=6133565646001

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

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.

<em>Follow this tutorial for a beautiful lattice pie crust topping. Watch the video tutorial above and read through all my tips before beginning.</em>

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