How to Make Pie Crust

Today we’re showing you the fool-proof method on how to make pie crust that’s easy enough for even novice bakers to conquer.

Why this recipe works

A flakey, buttery pie crust is the perfect base for many delicious fillings. From apple pie to lemon meringue pie, we’ve got you covered. Let’s dive into the basics while keeping note of the important little details on how to make pie crust tender and swoon-worthy.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BUTTER – I like to keep my butter stored in the freezer so that it is always nice and cold. You can cut it into cubes for the pie crust straight out of the freezer. If your butter softens before you can make the dough, go ahead and place the pieces of butter into the freezer for about 15 minutes. The reason we keep the butter cold and in chunks is so that when the heat in the oven hits it, it melts and evaporates leaving air pockets in the dough which gives the pie crust those tender flakey layers.

FLOUR – I can’t stress enough how important it is to properly measure your flour. In no scenario should you be scooping your measuring cup into the bag of flour. This packs the flour into the cup and ends up giving you more flour than needed. The flour to fat ratio is key to a flaky pie crust. Aerate your flour with a spoon by gently giving it a stir in the bag, then scoop the flour with the spoon into your measuring cup. Level it off with the flat end of a knife. Never pack the flour into the cup, it should be fluffy, not compressed.

How to Make Pie Crust

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place flour and salt in a food processor and pulse to combine.
2. Add chilled pieces of butter to the flour mixture and pulse until the mixture resembles crumbs with pea-sized bits of butter distributed throughout.
3. With the food processor running, drizzle ice water in through the top lid on the food processor. Add water just until the mixture pulls together and begins to clump.
4. Transfer dough to a floured surface (working on a sheet of parchment paper or plastic wrap works well).
5. Use your hands to gently press the dough together to form a ball. Cut the ball in half for each of the single pastry crusts.
   
   EXPERT TIP – Do not overwork the dough with your hands; we want to maintain a cold dough with chilled chunks of butter. Overworking the dough can cause a tough pie crust. Handle crust as little as possible to prevent heat from your hands transferring to the dough and also to maintain a tender crust.
   
   
6. Place a second sheet of parchment or plastic wrap over the top of one section of dough and roll it out, working from the center and pushing the dough evenly to the outsides to form a round sheet about 1⁄8” thick.
7. Place your pie plate over the rolled out crust to make sure it is large enough (it should be about 1” larger in diameter than the pie plate.
8. Transfer the crust into the pie plate. Lift around the edges to help nestle the crust down into and up the sides of the pie plate.
9. Continue with pie recipe instructions to fill and top the pie with the second pie crust.

Blind Baking A Single Pie Crust

1. Fold the excess pie crust under itself going all the way around the edge to form a thick edge.
2. Use a finger/thumb of one hand and press the edge of the crust from the inside of the pie plate while simultaneously pressing the opposite direction with your thumb and forefinger of the other hand.
3. Continue to crimp the crust in this manner all the way around the pie plate.
4. Chill prepared crust in the freezer for approximately 30 minutes before blind baking.
5. Preheat oven to 375°F. Prick the crust all over with a fork to allow steam to escape and minimize puffing on the crust.
6. Place a sheet of aluminum foil or parchment paper into the bottom of the crust and fill with pie weights or dried beans/rice.
7. Bake for 15 min. until sides and edge of crust are beginning to look dried.
8. Remove pie weights and parchment and continue cooking the crust until it is golden brown.

To Make By Hand

1. Whisk together flour and salt.
2. Add butter pieces and use two forks or a pastry blender to “cut in” the butter until the butter is in pieces the size of peas.
3. Sprinkle 1-2 tablespoons of ice water over the dough mixture at a time, stirring until the dough comes together.

Frequently Asked Questions & Expert Tips

Serving Suggestions

There are countless ways to use pie crust. You can make your own homemade pop tarts, various hand pies, quiche, pastries, cookies, galettes, and even use it for savory meals like pot pies.

More Pie Recipes

• Cherry Pie
• Blueberry Pie
• Strawberry Pie
• French Silk Pie
• Banana Cream Pie
• Perfect Pumpkin Pie

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How To Make Pie Crust

Following a few key details you can make your own buttery, flaky, and tender pie crust.

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 2 9″ pie crusts

1 hour hr

Calories: 1529

Author: Amanda Davis

Ingredients

• ▢ 2 ¾ cup all-purpose flour
• ▢ 1 tsp salt
• ▢ 18 Tbsp unsalted butter 1 cup + 2 Tbsp, cut into cubes (frozen or chilled in freezer for 15 minutes)
• ▢ 6 Tbsp ice cold water 6-8 Tbsp

Things You’ll Need

• ▢
  Food processor

Before You Begin

• For the ultimate flakey, buttery crust, you want to keep all ingredients as cold as possible at all times. Prepare a large cup of ice water several minutes before mixing up the dough so that the water has time to chill.
• I like to keep my butter stored in the freezer so that it is always nice and cold. You can cut it into cubes for the pie crust straight out of the freezer. If your butter softens before you can make the dough, go ahead and place the pieces of butter into the freezer for about 15 minutes.
• Handle crust as little as possible to prevent heat from your hands transferring to the dough and also to maintain a tender crust.
• To make by hand: whisk together flour and salt. Add butter pieces and use two forks or a pastry blender to “cut in” the butter until the butter is in pieces the size of peas. Sprinkle 1-2 tablespoons of ice water over the dough mixture at a time, stirring until the dough comes together.

Instructions

• Place flour and salt in a food processor and pulse to combine.
• Add chilled pieces of butter to the flour mixture and pulse until the mixture resembles crumbs with pea-sized bits of butter distributed throughout.
• With the food processor running, drizzle ice water in through the top lid on the food processor. Add water just until the mixture pulls together and begins to clump.
• Transfer dough to a floured surface (working on a sheet of parchment paper or plastic wrap works well).
• Use your hands to gently press the dough together to form a ball. Cut the ball in half for each of the single pastry crusts. (Do not overwork the dough with your hands; we want the maintain a cold dough with chilled chunks of butter).
• Place a second sheet of parchment or plastic wrap over the top of one section of dough and roll it out, working from the center and pushing the dough evenly to the outsides to form a round sheet about 1⁄8” thick.
• Place your pie plate over the rolled out crust to make sure it is large enough (it should be about 1” larger in diameter than the pie plate.
• Transfer the crust into the pie plate. Lift around the edges to help nestle the crust down into and up the sides of the pie plate.
• Continue with pie recipe instructions to fill and top the pie with the second pie crust.

Blind Baking a Single Pie Crust

• Fold the excess pie crust under itself going all the way around the edge to form a thick edge.
• Use a finger/thumb of one hand and press the edge of the crust from the inside of the pie plate while simultaneously pressing the opposite direction with your thumb and forefinger of the other hand.
• Continue to crimp the crust in this manner all the way around the pie plate.
• Chill prepared crust in the freezer for approximately 30 minutes before blind baking.
• Preheat oven to 375°F.
• Prick the crust all over with a fork to allow steam to escape and minimize puffing on the crust.
• Place a sheet of aluminum foil or parchment paper into the bottom of the crust and fill with pie weights or dried beans/rice.
• Bake for 15 min. until sides and edge of crust are beginning to look dried.
• Remove pie weights and parchment and continue cooking the crust until it is golden brown.

Expert Tips & FAQs

• To freeze the dough raw, wrap the dough ball in plastic wrap, then add it to a sealed ziptop bag and store it in the freezer for up to 3 months. You may also pre-bake the crust and store it in the freezer, wrapped in plastic wrap followed by a ziptop bag for 3-4 weeks. It’s fine to leave the pie crust in the pie plate to freeze.

Nutrition

Serving: 1pie crust | Calories: 1529cal | Carbohydrates: 131g | Protein: 19g | Fat: 104g | Saturated Fat: 65g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 271mg | Sodium: 1182mg | Potassium: 214mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3149IU | Calcium: 58mg | Iron: 8mg

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This post originally appeared on this blog on November 18, 2021.