Homemade Pie Crust Recipe & Video – Sally’s Baking Addiction

This military post may contain affiliate links. Please read my disclosure policy Learn how to make a perfectly buttery, flaky pie crust from scrape using this in-depth tutorial and video. This page includes all of my best success tips, lots of bit-by-bit photos, and a thoroughly detail recipe. Millions of readers have been using this helpful guide since 2015. Master this crust recipe and the rest will be as comfortable as… eating salted yellowish brown apple proto-indo european !
apple pie with lattice pie crust top in glass pie dish. For a baker, there ’ randomness nothing more hearty than making a proto-indo european completely from strike. Pies are frequently made for special occasions, and there ’ s a good reason for that : they ’ ra time consuming. This shouldn ’ deoxythymidine monophosphate daunt you ! It should intrigue you. If you ’ ve always felt intimidated about making homemade proto-indo european crust, I ’ megabyte here to walk you through it and cheer you on. If I can do this, you can do this.
Pie crust is the initiation for so many delightful desserts ( plus savory pies and quiche ), so once you build up your confidence in making a crust, you ’ re opening a door to an entire broil category. And that ’ s exciting ! Whether your favored pie satiate is apple proto-indo european or creamy banana cream proto-indo european, or even eggs & tall mallow, the success of the overall pie can truly hinge on the timbre of the crust.

You wouldn ’ thymine hang a beautiful nibble of art or favorite photograph in a awful skeleton, right ?

today I ’ thousand teaching you everything about making a buttery, flaky proto-indo european crust. This is my absolute favorite pie crust recipe and one of the most popular recipes on this web site .
With all the recipe testing that goes into publishing the many proto-indo european recipes on this web site and in my cookbooks, plus my annual Pie Week, it ’ s not an understatement to say that I have made a LOT of pies. Along the room, I ’ ve learned what works and what doesn ’ t, and I ’ megabyte happy to plowshare it all with you .
pie crust in lattice design on top of apple pie sitting in glass pie dish.pie crust up close

Start With These 5 Ingredients

The ingredient tilt for pie crust is light & simpleton :

  1. Flour: Start with quality flour. Did you know that not all all-purpose flours are equal? King Arthur Unbleached All-Purpose Flour is my go-to for not only pie crust, but for everything. (Not working with the brand, just a true fan!) Why? Its high protein level: “At 11.7% protein, it tops ordinary American all-purpose flours by nearly 2 percentage points.” What does this mean? Baked goods rise higher and stay fresh longer.
  2. Salt: Enhances the flavor.
  3. Butter: For that unparalleled buttery flavor and flaky layers.
  4. Vegetable Shortening: For structure and stability. More on this below.
  5. Ice water: Liquid brings the dough together. Some recipes call for half water and half vodka, because alcohol doesn’t promote gluten formation, which helps the crust stay flaky and tender. Basically, it’s a gift to anyone who accidentally overworks dough. If you want to try using vodka, use 1/4 cup (60ml) each cold vodka and cold water in this recipe.

You can use this pie boodle for so many recipes beyond a traditional pie, besides, such as mini pecan pies, mini fruit galettes, apple hand pies, and homemade brown carbohydrate cinnamon pop tarts .
ingredients on marble counter including flour, shortening, butter, salt, and a cup of ice water.

Is Pie Crust Better With Butter or Shortening?

I use BOTH shortening and butter in this pie crust because they work in concert to make the BEST crust. Buttery, bizarre, and affectionate : the pie-fect trifecta .

  • What does butter do? Butter adds flavor and flakiness.
  • What does shortening do? Shortening helps the dough stay pliable, which is helpful when you’re rolling and shaping it. Plus, shortening’s high melting point helps the crust stay tender and maintain its shape as it bakes. Have you ever had a butter pie crust lose its shape completely? Shortening is “shape insurance.” 😉

If you don ’ triiodothyronine want to use abridge, try this all-butter pie crust alternatively. Let ’ s compare :

  • Using all butter creates a lighter-textured crust and this is due to the butter’s water content. As the crust bakes, the butter’s water converts to steam, lifting up the dough and creating flaky layers. But because of all this butter, the crust doesn’t usually have a perfectly neat-edge/shape compared to the shortening and butter combination.

Both crusts taste buttery and flaky. But overall, this butter-and-shortening crust wins in terms of texture and season ; AND, if you follow the pie crust recipe carefully, it holds shape besides .
cubes of butter and chopped up shortening in a bowl of flour.

The Secret to Perfect Pie Crust: COLD

The refrigerator is american samoa authoritative as the oven when you ’ re making a homemade proto-indo european .
Why the emphasis on temperature? Keeping your pie dough a cold as possible help prevent the fats from melting before the crust hits the hot oven. If the butter melts inside the boodle before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steamer helps to separate the crust into multiple flaky layers, as explained above. warm fats will yield a hard, crunchy, greasy crust rather of a tender, flaky crust .
The cold the ingredients, the easier your proto-indo european crust is to work with, and the better it will turn out .

Two Tricks to Start as Cold as Possible:

  1. I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is still a little bit frozen and very, very cold. Simply keep the shortening in the refrigerator.
  2. Mix the dry ingredients together in a large bowl (the flour and salt). Place the bowl in the refrigerator or freezer while you get the rest of the ingredients ready.

These Step-By-Step Photos Will Help

Take the butter and shortening out of the refrigerator. Cube the cold butter and measure out the cold shorten. Give the shortening a little chop—this is actually optional because, in truth, the shortening is quite soft even when cold so it ’ second easy to mix in .
now it ’ randomness fourth dimension to combine everything. Add the butter and shortening to the dry ingredients, and use a pastry cutter ( or 2 forks ) to cut in the fats. Some proto-indo european crust recipes use a food central processing unit for this, but I don ’ thymine recommend it, because it can lead to overworking the fats into the dough, cutting them up besides small—which means you ’ ll motivation less water and your dough will fall apart. In this pace, you ’ re only breaking up the cold fat into bantam small flour-coated pieces ; you ’ re not completely incorporating it :
hands using a pastry cutter in a bowl of flour and another photo showing pea-sized bits of dough mixture in bowl. Cut in the fats until the mix resembles coarse meal—crumbly with lots of lumps, as you see above. You should still have some larger pieces of butter and shortening when you ’ re done .
From a cup of frosting water, standard out 1/2 cup ( 120ml ), since the ice has melted a spot. Drizzle the cold water into the boodle 1 Tablespoon ( 15ml ) at a prison term, stirring after every tablespoon has been added .
pouring water with a Tablespoon measuring spoon into a bowl of pie crust mixture and dough shown again being stirred. You ’ ll add merely a fiddling water system at a time so that you don ’ t incidentally add besides much. Stop adding water when the boodle begins to form big clumps. I normally use 1/2 cup ( 120ml ) of water, but if the upwind is humid, you may not need angstrom much, and if the weather is truly dry, you may need a little more .
If too much water is added, the proto-indo european boodle will require more flour and become rugged .
If too little water is added, you ’ ll notice the boodle is dry and crumbly when you try to roll it out and handle it .
You want the dough to clump together, but not feel excessively muggy. Once the boodle is clumping together, transfer the boodle to a flour work surface .
hands forming dough into a circle shape on a marble countertop. Using flour hands, fold and smush ( yes, that ’ s the technical term ) the boodle into itself, forming the boodle into a testis. Your hands are your best instrument, barely like when making homemade puff pastry .
The musket ball of dough should come together easily. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue forming the dough with your hands. If it feels too sticky, sprinkle on more flour and then continue forming the dough with your hands .
once your ball of proto-indo european boodle has come together, use a sharp knife to cut it in half :
two discs of pie dough and one cut in half. This is enough boodle for 2 pie crusts. You can use both crusts for a double-crust pie, like wimp potentiometer pie and strawberry rhubarb pie ; or, if your pie doesn ’ triiodothyronine require a circus tent crust, like coconut skim pie, brownie proto-indo european, and lemon meringue pie, save the second pie crust for another pie. You can besides roll out the second dough and consumption cookie cutters to make an easy proto-indo european design, like on this pumpkin pie .

Success Tip: Visible Specks and Swirls of Fat in Pie Dough

Take a look at the inwardly of the boodle where you merely sliced it. You want to see pieces of butter and bizarre layers throughout the pie dough. These specks and swirls of butter and shortening will help ensure a flaky pie dough. They are a good thing !
pie dough cut in half with flaky layers of butter inside. nowadays your proto-indo european dough is cook for a rest in the refrigerator. Flatten each half into 1-inch-thick disk using your hands. The magnetic disk shape makes it easier to roll out. Wrap each magnetic disk tightly in credit card envelop .
refrigerate for at least 2 hours or up to 5 days .
overhead photo of two discs of pie dough on a marble countertop.

Can I Freeze Pie Dough?

Yes, absolutely, and I encourage it ! Pie crust freezes beautifully, so it ’ s a capital thing to make ahead of prison term. Store the tightly wrapped disk of pie dough in the deep-freeze for up to 3 months .
If you know you ’ re going to want several pies around the holidays, or when your front-runner fruit will be in season ( cherry proto-indo european, anyone ? ), you can cut down on the sum of prison term it takes to make pies from scratch the day you want them by making several pie crusts in advance and freezing them .
Thaw the pie crust boodle overnight in the refrigerator before rolling it out. It will be extra cold, which is a great starting luff .

How to Roll Out Pie Crust

After the dough has chilled for at least 2 hours, you can roll it out. workplace with one crust at a clock time, keeping the other in the refrigerator until you ’ re ready to roll it out. You ’ ll need a clean work surface, a rolling pin, and some flour. lightly flour the work coat, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force out with your rolling peg on the dough—don ’ metric ton press depressed besides difficult on the dough ; you ’ re not harebrained at it !
When rolling boodle out, beginning from the center and work your way out in all directions, turning the boodle with your hands as you go :
hands rolling out pie dough with wooden rolling pin on marble counter. between passes of the rolling pin, rotate the pie crust and even flip it, to make certain it ’ s not sticking to your influence surface. Sprinkle on a little more flour if it ’ second sticking. Roll, turn. Roll, change by reversal .
Do you see that beautiful marble of the butter and shortening throughout the dough ? Flaky layers, here you come !
Success Tip: If you notice the boodle becoming a lopsided r-2 as you ’ ra rolling it out, put down the seethe pin and use your hands to help mold the dough back into an flush circle :
hands shaping edges of rolled out dough. Roll the boodle into a thin 12-inch circle, which is the perfective size to fit a 9-inch proto-indo european dish. You want enough crust to have some overhang so you can make a cosmetic edge .
Your pie dough will be about 1/8-inch thickly, which is quite flimsy .
Success Tip: Since your boodle is so thin, use your rolling pin to help transfer the proto-indo european crust to the pie dish. Carefully roll one end of the circle of boodle lightly onto the rolling pin, rolling it back towards you, lento peeling it off the work airfoil as you go. Pick it up, and cautiously roll it back out over the exceed of the proto-indo european serve. It ’ second helpful to watch how I do it in the video below .
hands using rolling pin to fit dough into pie dish and hands using scissors to cut excess dough around edge. Make sure the pie crust is reasonably well centered in the dish, with some overhang all around the sides. Tuck the crust into the pie dish, gently pressing it to the interior all the way around—no vent bubbles .
Trim dough around the edges if there ’ south overindulgence dough in some spots—you want about 1-inch overhang. After you add your pie filling and top crust ( such as a lattice proto-indo european crust ), fold overhang back over and pinch the top and buttocks crusts together. nowadays you can create a pretty edge, such as flute or crimp .
Fluting with fingers: To flute the edges, use a knuckle and 2 fingers to press around the edges of the pie crust, to give it a beautiful and classical scalloped look, like this apple proto-indo european .
Crimping with fork: You can besides use a crotch to crimp the edges, like I do with this peach proto-indo european .
two pies shown, one with fluted edges and one with crimped edges with a fork. Your pie crust is ready to bake! Follow your pie recipe ’ second instructions from here ; some recipes may call for a amply baked crust, and some may call for a partially baked ( par-baked or blind baked ) crust. You can read a tutorial on that hera in this How to Par-Bake Pie Crust post. And some recipes, like this blueberry pie, don ’ triiodothyronine want baking the crust at all before adding the fill, because the pie bakes for thus long ; precisely spoon/pour the fill up right in .
Your pie recipe might call for an egg wash on the dough and for that, use a pastry brush. And if you bake a batch of pies, this list of Best Pie Baking Tools will be helpful for you .

Troubleshooting Pie Crust

  • Pie crust is tough: Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the recipe below (plenty of fat) and avoid handling the dough more than you need.
  • Don’t have enough pie dough: This recipe yields 2 pie crusts. To ensure you have enough pie dough for overhang and a pretty topping, roll your dough out to a 12-inch circle, about 1/8 inch thick.
  • Pie crust shrinks down the sides of the dish when baking: This can happen when par-baking a pie crust. See section below.
  • Pie dough is dry & cracking around edges when rolling: Use enough ice water when preparing the pie dough. If you work the fats into the dry ingredients too much, the dough will feel too wet before you can add enough water. (And the dough will be dry and thirsty.) Do not overwork the fats in the dry ingredients—you still want those nice crumbles. If it’s too late and you notice the edges of your pie crust are cracking as you roll it out, dip your fingers in ice-cold water and meld the edges back together. Wait a minute, and then try rolling out again.
  • Pie dough is falling apart & crumbling when rolling: The dough is likely crumbling because there’s too much fat, and not enough flour and water. Again, this is usually a result of fat being worked in too much, which can easily happen if the ingredients weren’t cold enough. (Refrigerate those dry ingredients before you start!) If it’s too late and the pie dough is crumbling as you roll it out, try adding more water AND more flour. Sprinkle a tiny bit of ice water and flour onto the cracks and crumbled pieces, and gently work it all in with your fingers. Wait a minute, and then try rolling out again.

lightly work frost water drops and flour into your crumbly pie dough to bring it back together :
crumbling and cracking mass of dough on counter and another photo showing hands pressing the dough.

Blind Baking Pie Crust

If your pie recipe requires a amply baked or par-baked pie crust before adding the fill, follow the directions and achiever tips in this How to Par-Bake Pie Crust template. You need 2 packs of pie weights, which are metallic or ceramic beads that serve to weigh down the crust to prevent the puffing/shrinking. You could use dry beans rather. Whichever you choose, be sure to wrinkle the crust with parchment paper, then fill the empty proto-indo european crust shell with the weights anterior to baking. Without pie weights, the dough will puff up, and then shrink down the sides .
two jars of white pie weights and shown again filled into a pie crust shell lined with parchment paper.

Pie Crust Success Tips

  1. Use a glass pie dish. I prefer using a glass pie dish when I make pie. Why? Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust have browned.
  2. The refrigerator is pie dough’s best friend. Keep everything cold every step of the way: ingredients, the bowl, and the dough before rolling. When taking the pie crust out of the refrigerator to roll out and fill, make sure your pie filling is ready to go. If not, keep the pie crust in the refrigerator until it is.
  3. Keep dough cold when rolling out: Warm pie dough is unworkable. If the dough becomes too warm when you’re rolling it out, stop what you’re doing, pick it up as gently as you can, put it on a plate or small baking sheet, and then cover and refrigerate it for 10–20 minutes.
  4. Protect the crust edges from burning: Use a pie crust shield to prevent the edges from burning. A shield keeps the crust edge covered, but the center of the pie exposed, protecting the edges. I usually just make a pie shield out of a piece of aluminum foil. Take a piece of aluminum foil and fold it in half. Cut out a half circle. When you open it back up, you’ll have a square of foil with a circle cut out of the center. If you notice the edges of your pie crust are browning before the pie has fully baked, carefully and gently place the foil over the top of the pie, centering the cut-out hole over the pie. Carefully (obviously it’s very hot!) and lightly tuck the sides of the foil around the pie crust edges, then let the pie finish baking.
  5. Create a beautiful topping: For designing the top crust, see How to Lattice Pie Crust, How to Braid Pie Crust, or these Pie Crust Designs.

For more pie crust divine guidance, see my graham cracker crust and homemade chocolate pop tarts ( with a chocolate crust ! ) .
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pie crust in lattice design on top of apple pie sitting in glass pie dish.

Homemade Buttery Flaky Pie Crust Recipe

4.8

from

251

reviews

  • author : Sally
  • homework time :

    15 minutes

  • cook time : 0 minutes
  • total time : 2 hours, 15 minutes
  • yield :

    2

    proto-indo european crusts ( 1 pound,

    8 ounces

    dough sum )

    1

    x

  • class : pie
  • method acting : Baking
  • cuisine : american english

Print Recipe

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Description

This recipe is adequate for a double crust pie. If you only need 1 crust for your pie, freeze the early one-half per the Freezing Instructions below. Is your proto-indo european dough lacrimation, crack, or crumbling as you try to roll it out ? See recipe Notes .

Ingredients

Scale

  • 2 and 1/2 cups ( 315g) all-purpose flour (spoon & leveled), plus more for shaping and rolling
  • 1 teaspoon salt
  • 6 Tablespoons ( 90g) unsalted butter, chilled and cubed
  • 2/3 cup ( 130g) vegetable shortening, chilled
  • 1/2 cup (120ml) ice cold water

Instructions

  1. Whisk the flour and salt together in a large bowl.
  2. Add the butter and shortening. Using a pastry cutter 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). In this step, you’re only breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it. Do not overwork the ingredients.
  3. 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, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water, and need a little more in dry winter months. Do not add any more water than you need.
  4. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Use a sharp knife to cut it in half. If it’s helpful, you should have about 1 lb, 8 ounces dough total (about 680g). Gently flatten each half into 1-inch-thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
  6. After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough—don’t press down too hard on the dough; you’re not mad at it! When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. If you notice the dough becoming a lopsided circle as you’re rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle. Roll the dough into a very thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. Your pie dough will be about 1/8 inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected.
  7. Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. It’s helpful to watch how I do it in the video below.
  8. Proceed with the pie per your recipe’s instructions. If your dough requires par-baking, see helpful How to Par-Bake Pie Crust tutorial.

Notes

  1. Make Ahead & Freezing Instructions: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
  2. Special Tools: Pastry Cutter & Rolling Pin. For more tools you may need to completely assemble and bake your pie, see my 10 Best Pie Baking Tools list.
  3. Salt: Use regular table salt. If using kosher salt, use 1 and 1/4 teaspoons.
  4. Shortening: This recipe uses a butter and shortening combination. Butter for flakiness and flavor, and shortening for its high melting point and ability to help the crust hold shape. You can use butter-flavor shortening if desired. If you want to skip the shortening, feel free to try this all-butter pie crust instead. Some readers have substituted lard for shortening in this recipe with success.
  5. Can I use a food processor? You can use a food processor to bring the dough ingredients together in step 1, but I find it quickly overworks the dough. For best results and a light, flaky crust, I recommend a pastry cutter.
  6. Pie dough is dry & cracking around edges when rolling: Use enough ice water when preparing the pie dough. If you work the fats into the dry ingredients too much, the dough will feel too wet before you can add enough water. (And the dough will be dry and thirsty.) Do not overwork the fats in the dry ingredients—you still want those nice crumbles. If it’s too late and you notice the edges of your pie crust are cracking as you roll it out, dip your fingers in ice-cold water and meld the edges back together. Wait a minute, and then try rolling out again.
  7. Pie dough is falling apart & crumbling when rolling: The dough is likely crumbling because there’s too much fat, and not enough flour and water. Again, this is usually a result of fat being worked in too much, which can easily happen if the ingredients weren’t cold enough. (Refrigerate those dry ingredients before you start!) If it’s too late and the pie dough is crumbling as you roll it out, try adding more water AND more flour. Sprinkle a tiny bit of ice water and flour onto the cracks and crumbled pieces, and gently work it all in with your fingers. Wait a minute, and then try rolling out again.
  8. More Crusts: If you need more than 2 pie crusts, make another separate batch of dough. Doubling or tripling the recipe leads to over- or under-working the dough, which ruins all of your efforts.

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