pie crust recipe

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

Cinnamon Roll Apple Pie from Delish.com has the most beautiful crust. 

Cinnamon Roll Apple Pie

c. all-purpose flour,

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

sugar

kosher salt

apple cider vinegar

c. ice water (or more, if needed)

pie dough recipe (above),

tbsp. butter, softened

c. sugar

cinnamon

Cooking spray

apples (Granny smith, Honeycrisp, Gala) cored, peeled, and thinly sliced

granulated sugar

lemon

tbsp. all-purpose flour,

pure vanilla extract

milk

This homemade pie crust dough recipe yields a flaky tender crust with rich buttery flavor. This recipe uses only butter (NO SHORTENING) so it is all natural.

Easy Pie Crust Recipe

Tbsp sugar

tsp sea salt

lb COLD unsalted butter

Tbsp ice water ((7 to 8 Tbsp))

Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.&nbsp;

Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

<p>This <strong>Homemade Pie Crust Recipe</strong> 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.</p>

all purpose flour

butter,

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.

This flaky, tender Butter Pie Crust is THE BEST pie crust recipe...and it&#039;s unbelievably EASY to make from scratch with a few tricks and tips and just FOUR ingredients!

Butter Pie Crust

(2 sticks) unsalted butter

Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.

Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.

Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.

Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.

Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed. (To prebake your crust, see &#039;Notes&#039; section below for directions. Further details can also be found in the post above the recipe card.)

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

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

BEST buttery, flaky, and tender Homemade Pie Crust. Try this easy pie crust for a double-crust for your sweet or savory pie.

Homemade Pie Crust

lard

unsalted butter, cold (cut up)

In a large bowl, combine the flour and salt.

Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces.

Place ice cubes into a large glass measuring cup and then add cold water.

Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.

Place the pie crust into a large zip-style bag and refrigerate for several hours or overnight.

Pie Crust Recipe

On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.

Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.

Remove the pie from the oven. Let cool completely before slicing.

To Assemble the PIE

Easy Butter Pie Crust. This is the ONE and ONLY pie crust recipe you need. This crust mixes together quick and easy, rolls out perfectly, and bakes up tender and flaky. Once you try a homemade butter pie crust you will never want another kind! 

Easy Butter Pie Crust

tsp salt

tsp baking powder

tbsp unsalted butter (cold)

Mix Dry Ingredients

In a food processor add the flour, baking powder, and salt. Pulse just to mix.

Add Butter

Slice the cold butter into tablespoon size slices, add to the food processor. Pulse until combined together.

Add water

Add in two tablespoons of cold ice water, pulse and check consistency. Add water slowly and pulsing the food processor until the dough clumps together. (check pictures above to see what it looks like).

Prepare Work Surface

Sprinkle a small amount of flour on a clean, flat work surface. Remove the dough from the processor and place on the counter. Gently shape the dough into a circular disk

Roll Dough

Using a rolling pin lightly sprinkled in flour roll out the dough into a large circle shape, about 1/4 inch thick.

Place in Dish

Carefully lift the pie crust and place in a glass 9 inch pie dish. Cut off the excess crust and crimp or flute the edge of the crust using your fingers.

Fill or Blind Bake

Either blind bake or fill with pie filling and bake according to recipe. 

https://embed.mediavine.com/videos/q4ztcuvvk8aov0hxsrjv

Easy Butter Pie Crust. This is the ONE and ONLY pie crust recipe you need. This crust mixes together quick and easy, rolls out perfectly, and bakes up tender and flaky. Once you try a homemade butter pie crust you will never want another kind!

An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts.

All-Butter Pie Crust

unsalted butter (cold,

water (plus one ice cube)

vinegar

Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the 1/2 cup mark. Add 2 teaspoons of white vinegar and set aside.

Mix Flour and Butter. Combine the dry ingredients together in a medium sized bowl and toss with a fork to mix evenly. Use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.

Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.

Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.

Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.

Bake according to what your pie recipe calls for.

Learn the technique and recipe from the baking queen herself and have a perfect pie crust ready for your favorite filling.

Martha Stewart's Pie Crust

butter

shortening

Put flour and salt in the bowl of food processor.

Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.

Drop water very slowly and process briefly. The entire process should take about 20 - 30 seconds.

Remove dough wrap in plastic wrap and chill for 1 hr.

Remove from refrigerator and let stand for 15 min. before rolling out.

Bake in a 400 oven until done. Can be doubled for top and bottom crust.

Learn how to blind bake both savory and sweet pie shells with these simple steps.

Blind Bake a Pie Shell

9" (23cm) pie shell

Chill in pie shell until firm.  Dock the bottom and sides with the tines of a fork.  Place a layer of parchment or aluminum foil on top of the pastry.  Fill with rice, flour, sugar, beans or pie weights.

Preheat your oven to 350°F (180°C.)

Blind bake pie shell for 20 - 25 minutes.  Remove from oven, carefully remove parchment or aluminum foil to avoid spilling weights.  Return pie shell to oven and bake an additional 10 - 20 minutes or until lightly golden brown.  Rotate every 5 minutes for even browning.  Remove pie crust or tart shell from oven and place on a wire rack to cool completely before filling unless otherwise directed by recipe.

This ultimate guide on how to blind bake pie crust will give you the perfect base for your pies. Filled with pre-baking tips and troubleshooting, this blind baked pie crust works great for a wide range of pies.

How To Blind Bake Pie Crust

Pie crust,

Flour

Make and chill the pie crust as directed. 

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like, place into the freezer for 10 minutes before baking.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.

Return the pie to the oven. Reduce the oven temperature to 375°f / 190°c.

For a Par-baked pie crust, bake for a further 2-3 minutes, until the inside of the pie crust is set and barely golden.

For a Blind baked pie crust, bake the pie crust for a further 5-10 minutes, until the crust is evenly golden brown.

Remove from the oven and allow to cool completely.

Obsessed with these tips! Legit so many good troubleshooting tips that are so helpful especially during holiday season! Thanks so much! My chocolate cream pie crust was phenomenal

Perfect tutorial, made for perfect pumpkin and pecan pies. THANK YOU.

Thanksgiving pie crust came out perfectly for the first time, thanks to your step by step pastry recipe and blind baking tips.  Pastry came out beautiful and crisp, flaky, delicious.

Thank you for this recipe. So helpful - amazing amount of tips and the videos were really appreciated too. Thanks for the examples of how far to bake depending on the filling as well - makes a lot of sense! It worked a treat and I can legit just move my pie around without fear of it breaking up and it is definitely not soggy in the middle. Super flaky layers too.

https://content.jwplatform.com/videos/D5emcsCd.mp4

This easy guide to making pie crust is foolproof. It shows how to par bake a pie crust for the perfect single crust pie.

How to Par Bake a Pie Crust

The best pie crust recipe made without shortening or lard.

Double Batch Flaky Pie Crust Recipe

oz all purpose flour

unsalted butter (20 ounces)

Mix flour, sugar, and salt in the large mixing bowl. Stir to mix well.

Scoop approximately 1/3 of the flour mixture into the medium mixing bowl. Set aside.

Cube the cold butter into the large mixing bowl with flour mixture. Toss the butter cubes to coat with flour.

Cut the butter into the flour mixture using the pastry cutter. Rotating bowl and making sure the entire flour mixture is being incorporated

When only pea sized pieced of butter remain the mixture resembles course crumbs, add the set aside flour mixture. Toss ingredients with spatula to coat and cut again until the entire mixture looks like course crumbs.

Pour half of the cold water into flour mixture. Use the spatula or bowl scraper to moisten the flour using a folding motion to mix the dough by turning over and flattening the mixture. Add the rest of the water and continue using the bowl scraper or spatula to mix well. Dough is ready when it clumps together and hold its shape. No dry flour mixture should remain.

Place the entire mixture in a gallon zip style bag or divide equally into 4 individual pieces and wrap in plastic. Chill for at least 2 hours or up to 3 days. If you do not use it in 3 days, freeze it for up to 6 months for later use.

https://www.youtube.com/watch?v=iF0c8opPx0M&t=1s

Want to learn how to make the best pie crust recipe ever? Here is a close-up view of making pie crust from scratch! A step-by-step view in real-time right into my mixing bowl as I make a double batch of all-butter pie crust from start to finish. 

I hope that this unfiltered view helps you on your journey to becoming an amazing pie maker! 

FULL RECIPE: https://www.sweetbytesokc.com/best-pie-crust-recipe/
Instagram: https://www.instagram.com/sweetbytesokc
Facebook: https://www.facebook.com/SweetBytesOKC
Pinterest: https://www.pinterest.com/sweetbytesokc
Twitter: https://twitter.com/sweetbytesokc

How to Make Pie Crust

A light and flaky homemade einkorn pie crust recipe that pairs perfectly with sweet or savory dishes! You can freeze this pie crust or use it right away. Make it with einkorn flour or any wheat.

Top 16 pie crust recipe recipes from across the web

The most viewed pie crust recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Homemade Pie Crust

Cinnamon Roll Apple Pie

Easy Pie Crust Recipe

Homemade Pie Crust Recipe

Butter Pie Crust

Easy Pie Crust

Homemade Pie Crust

Easy Butter Pie Crust

All-Butter Pie Crust

Martha Stewart's Pie Crust

Blind Bake a Pie Shell

How To Blind Bake Pie Crust

Double Batch Flaky Pie Crust Recipe

Great-Grandma's Perfect Einkorn Pie...

Fool Proof Pie Crust

Homemade Pie Crust

Top 16 pie crust recipe recipes from across the web

The most viewed pie crust recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Homemade Pie Crust

Cinnamon Roll Apple Pie

Easy Pie Crust Recipe

Homemade Pie Crust Recipe

Butter Pie Crust

Easy Pie Crust

Homemade Pie Crust

Easy Butter Pie Crust

All-Butter Pie Crust

Martha Stewart's Pie Crust

Blind Bake a Pie Shell

How To Blind Bake Pie Crust

Double Batch Flaky Pie Crust Recipe

Great-Grandma's Perfect Einkorn Pie...

Fool Proof Pie Crust

Homemade Pie Crust

The most viewed pie crust recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine