Though it may seem totally intimidating and complicated to make homemade pie crust, I promise you it’s actually quite easy. I’ll share with you a few simple tricks for how to make beautiful, flakey perfect pie crust every time.
Why the Effort for Homemade Pie Crust?
- Irresistible Flakiness: Homemade pie crusts promise a flakier, buttery texture that amplifies the deliciousness of your pies, making every bite a delightful treat.
- Your Way, Your Ingredients: Craft your crust with love, using fresh and customizable ingredients that suit your taste and dietary needs, ensuring a healthier and more satisfying dessert experience.
- Baking Pride: There’s something about the joy of creating from scratch and being able to bask in the pride of serving a homemade pie that shows your dedication. It’s fun to celebrate challenging baking wins!
How to Make Perfect Pie Crust
The Ingredients
- All Purpose Flour
- Kosher Salt
- Sugar
- Chilled Butter
- All Vegetable Shortening
- Chilled Cold Water
The Instructions
1. Combine the Dry Ingredients: Place the flour, sugar and salt in a food processor and pulse to combine.
2. Add the Butter + Shortening: Add cold butter and shortening using on/off turns, process until coarse meals forms.
3. Add Water: Add the water 1 tablespoon at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
4. Form into Disks: Form dough into a ball, ensuring to not overwork the dough. Handle just enough to form into a ball. Divide dough into two equal pieces and flatten into disks.
5. Refrigerate/Freeze: Wrap each disk in plastic wrap and refrigerate 1 hour until cold or up to 24 hours. You could also freeze the dough at this stage. Enclose the wrapped dough disks in a freezer-friendly ziplock bag and store it in the freezer for up to three months. Thaw the dough overnight in the refrigerator before use.
Rolling Out Pie Crust
1. Prepare Your Surface: Lightly flour a clean, flat surface to prevent the dough from sticking.
2. Prep the Dough: Take the chilled dough out of the refrigerator and let it sit for a few minutes to soften slightly for easier rolling.
3. Rolling Technique: Start from the center and roll the dough outward, using a light touch to maintain an even thickness.
4. Rotate and Repeat: Rotate the dough occasionally to ensure an even round shape and prevent sticking. Continue rolling until the dough reaches the desired size for your pie dish.
5. Lay in the Pie Dish: Gently transfer the rolled-out dough to the pie dish, pressing it into the corners and edges to avoid air pockets. Trim any excess dough hanging over the edges with a sharp knife.
How to Video for Homemade Pie Dough
Use Pie Crust Recipe to Make These:
- Apple Pie
- Raspberry Cream Cheese Heart Tarts
- Apple Pie Turnovers
- Strawberry Lemon Hand Pies
- Veggie Pot Pie
- Chicken Pot Pie
- Ham and Asparagus Quiche
- Pumpkin Pie Pop Tarts
- Maple Pumpkin Pie
- Pecan Pie
I love using this tender, flaky pie crust, especially during the holidays when you want your desserts to be extra special. Of course, you can easily buy the pre-made version at the grocery store, but there’s nothing like taste of homemade — or the satisfaction you’ll get from the making it. And just think of how proud your grandma would be!
Let me know in the comments if you have an questions and tag me on social media if you make a pie with this crust!
How to Make the Perfect Pie Crust
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3/4 cup butter, chilled and cubed
- 1/2 cup all vegetable shortening, chilled
- 6-8 tablespoons chilled/cold water
Instructions
Making the Pie Dough:
- Place the first 3 ingredients in a food processor and pulse.
- Add cold butter and shortening using on/off turns, process until coarse meals forms.
- Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
- Form dough into a ball, ensuring to not overwork the dough. Handle just enough to form into a ball. Divide dough into two equal pieces and flatten into disks.
- Wrap each disk in plastic wrap and refrigerate 1 hour until cold or up to 24 hours. You could also freeze the dough at this stage. Enclose the wrapped dough disks in a freezer-friendly ziplock bag and store it in the freezer for up to three months. Thaw the dough overnight in the refrigerator before use.
Rolling Out Pie Crust:
- Lightly flour a clean, flat surface to prevent the dough from sticking.
- Take the chilled dough out of the refrigerator and let it sit for a few minutes to soften slightly for easier rolling.
- Start from the center and roll the dough outward, using a light touch to maintain an even thickness.
- Rotate the dough occasionally to ensure an even round shape and prevent sticking. Continue rolling until the dough reaches the desired size for your pie dish.
- Gently transfer the rolled-out dough to the pie dish, pressing it into the corners and edges to avoid air pockets. Trim any excess dough hanging over the edges with a sharp knife.
Love this RECIPE. perfect for pumpkin pies.
I have never been able to make pie dough, never! always ended by tossing it out and buying store pie dough. Then yesterday after watching your video and getting your recipe I made the most delicious flaky perfect pie dough for a galette. It was not terribly pretty, but you can’t eat pretty. It is a work in progress, but my days of buying store dough is over. Thank you so much.
What brand of shortening do you like to use? Is there a healthier brand of shortening, or can you replace with coconut oil?
Thanks
Yes you can! When you’re ready to use it let it thaw in the fridge! It might get a little wet/sticky after being frozen, but just knead it with a little flour to get it back to the right consistency!
Can you freeze the dough after you put it in the Saran wrap?
Nice pie crust! I made this yesterday to go on top of a chicken pot pie. My whole family LOVED our dinner. Your video totally helped too. Thank you!
You either need to add more flour or use less water. It all depends on the environment… the humidity and temperature will affect your dough. If it is too sticky knead in more flour. If it is too dry work in more cold water!
I just made this pie crust,I followed everything exactly but the crust came out sticky,what did I do wrong,is it possible I put too much water?I’ve never made pie crust from scratch before so not really sure what I did.Thanks for your help.
Yes, I chill the shortening and butter 🙂
Did you chill the shortening too?