How to Make a Pie Crust from Scratch
The truth is, few things in the kitchen have ever intimidated me. Making a pie crust from scratch was the exception.
How to Make a Pie Crust from Scratch
There was a time when the thought of making a pie crust could put me into the same state of mind as getting my yearly taxes together. Panic mode would set in. I hadn’t made pie dough often but when I did it seemed as tho I was never sure of what I was doing and it seldom turned out to my satisfaction.
From Not Quite Amish, these are precisely the kinds of pies my Mennonite mother, aunts, and relatives made on an almost daily basis.
While growing up, I’d watched my mother and sisters make pie crust with the seemingly mindless effort that was required to fold a basket of towels. A no-brainer, for them. Why wasn’t it easy for me? Then one day, an old saying came to my mind. “How do you get to Carnage Hall? You practice, practice, practice.” I had to practice.
How to Make a Pie Crust from Scratch
How to Make a Pie Crust from Scratch
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Pie dough consists of 4 basic ingredients.
- Flour
- All-Purpose flour or Pastry Flour both work. Try different combinations of each to get the type of crust that your looking for.
- Fat
- You can use straight butter (best flavor) lard (homemade lard may add a savory flavor) or shortening (easiest to handle) or a mixture of any of the above. I’ve even seen vegetable oil called for as the fat.
If you are using straight butter, remember it starts to melt at 59*. With a body temp of 98.6* a pastry cutter might work out better then using your hands to mix.
- You can use straight butter (best flavor) lard (homemade lard may add a savory flavor) or shortening (easiest to handle) or a mixture of any of the above. I’ve even seen vegetable oil called for as the fat.
- Ice water
- I use mostly ice so the water stays very cold.
- Salt
- Some recipes call for regular salt, others for kosher salt. You also have the option of mixing the regular salt with flour or with water.
Steps for How to Make a Pie Crust from Scratch
Use a bowl (metal) for mixing that will easily contain your hands and ingredients without spilling over when working.
- Place flour into a bowl.
- Cut in fat & salt with a pastry blender until your ingredients look like coarse crumbs.
- Gradually add water, by the tablespoon and while gently blending with a rubber spatula or wooden spoon.
- Watch for your crumbs to curd to the size of peas.
- If you are uncertain, add a tad more water. If the pie dough is too dry, it won’t stick together when your try to roll it out but if you add too much, you’ll end up with a tough crust.
- Once you add more water, and the dough sticks together when gently squeezed, you’ve got the correct consistency.
- Place your dough on a work surface and give it a few folds over onto itself
- Then, shape into a flat, 2 sided round, place in plastic wrap & refrigerate for 1/2 hour. This will give the gluten a chance to relax so that when the rolling time comes, it will stay put and won’t spring back.
Perfect Pie Crust, from The Pioneer Woman.
Rolling the dough was always tricky for me. First lightly flour your rolling board and rolling pin. I found that I was applying too much pressure and ended up with cracks and fishers all over my crust. With the help of my sister, I learned to ease up and apply a more evenly distributed roll. Start in the center and gently roll out to the edge, turning dough 10* at a time, making sure that the dough doesn’t stick.
“The truth is, few things in the kitchen have ever intimidated me. Making a homemade pie crust was the exception.”
Try to end up with a dough that is round and approx. 1/8” thick. Roll the dough 1/2 way around your rolling pin and slide it into the pan. Or, you can 1/2 then 1/4 the sheet of dough and fold it in the pan. Let the dough find the corners of the pan by gently working and lifting dough to a smooth fit with your pan. If you stretch the dough, it will shrink during baking. Chill crust once again.
Rolling your pie dough around your rolling pin is an easy way to transfer it to your pie dish.
I think that my glass pans are my favorite for baking pies. I can see when the pie is done on the bottom. When I’m using a disposable aluminum, I always place it inside a glass pan to give the aluminum stability and more evenly distributed heat. I feel that dark pans absorb too much heat and have a propensity to burn. Shiny metal pans tend to deflect heat and make a soggier crust.
Glass pie pans allow you to monitor both sides of your crust, as it bakes.
Depending on my filling and to avoid a soggy bottom, I put a baking sheet on the bottom rack of the oven. The pie enters the oven, place directly on the baking sheet at 475℉ for 15-20 minutes. This gives the chilled dough a shock of heat and helps to set the crust. Next, the temp is knocked back to 375℉ for about 40 minutes more.
About half way through the baking time, I check the pie to see if the crimp in the crust is browning too fast. If it’s almost the color I’m looking for but still only half way cooked, I know that I have to put aluminum around the top (in a halo, shinny side out) or I’ll have a burnt crust before the pie is actually finished cooking.
You will know that your pie is done soon after the aroma hits your nose. Look for steam and bubbles coming up through the vents and your pie will be done. Finally, allow the pie to cool until the contents are set, usually at least 15 minutes to a half hour.
Homemade pie is a part of my heritage and like other foods that have been an integral part of my life, I’m often reminded of the people in my life that I associate with pie. My good friend Liz, who I grew up with, is a perfect example of this. It’s with her immortal words that I dedicate our lifelong friendship with, through this post. “If I don’t get a piece of pie, I am afraid I’ll simply DIE.” Thank goodness, we have enough pie ideas right here on Platter Talk to keep Liz around for a long, long time.
Homemade Pie Crust
Ingredients
Instructions
- Combine flour, shortening, sugar, and salt.
- Work together with a fork until consistency is pebbly
- In separate small mixing bowl, beat egg and add water and vinegar, beat again.
- Add liquid mixture to flour and shortening then use a fork to stir and form into a ball. Roll out dough on a lightly-floured surface.
Michael Houle says
I am wondering if I make the pie crust recipe and end up with two pie crusts and I only need one; can I freeze one? If so, can you tell me the best way to do so and the best way to unthaw.
Thanks, Michael
Dan from Platter Talk says
Michael,
Excellent question!To freeze, wrap the unbaked pie crust tightly with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly. There’s no need to thaw the unbaked crust — you can bake it straight out of the freezer. You’ll need to add about three minutes to the usual baking time.
Michael says
Thanks! Helpful as always!
Renee says
Best pie crust i have used
Dan from Platter Talk says
Thanks so much Renee! Happy to hear you liked this homemade pie crust!
Lisa Huff says
I need all the help I can get with pie crust! Great tips!
Chef Kat from Platter Talk says
Until very recently, I felt the same way. I always roped my sister into doing the crust!
Stephanie@ApplesforCJ says
Great post for all us amateur pie crust makers. I think this is something that can be tricky for a lot of people 🙂
Chef Kat from Platter Talk says
True. I hope that it helps. Happy pie making!
Dawn | Mama Harris' Kitchen says
I’ve made pie crust from scratch numerous times, but still haven’t managed to find *just* the right texture yet. I’ll have to try this recipe and make note of all these great tips! Pinning now so I don’t forget!
Chef Kat from Platter Talk says
Good luck! I bet you’ll be on top of the pie crust by Thanksgiving. Thanks for the comment.
Amy says
I love this post! Such good, helpful, honest information here. Pie is my absolute FAVORITE.
Chef Kat from Platter Talk says
Well, Amy, I’m glad that you liked my post. Are you a pie maker? Thanks for the comment.
Julie | Bunsen Burner Bakery says
Perfect for pie season! Homemade pies are the best.
Chef Kat from Platter Talk says
I agree with you.Happy pie season!
Megan Marlowe says
This couldn’t have come at a better time! Bring on pie season!
Chef Kat from Platter Talk says
To tell you the truth, I like the crust better then the filling! Have fun & thanks for the comment.
Melvin Hestet says
Oh boy! You touched a real nerve!!!! I hate making pie crusts and I’ve been a chef go over 30 years!
Guess I’ll buckle down & do the practice, practice, practice. Or maybe just have my baker take care of such things – LOL
Chef Kat from Platter Talk says
Yes, pie crust can be scary. LOL
Claudia | Gourmet Project says
Sometimes I use Italian 00 flour and works perfectly, I’ll try it with your recipe!
Chef Kat from Platter Talk says
Please let me know how it works! Thanks for posting.
Kavey says
Just can’t beat homemade pie, especially when you make the crust too.
Chef Kat from Platter Talk says
Kavey, you are so right. Happy pie making!
Rebecca @ Strength and Sunshine says
Sounds like it would be excellent!
Chef Kat from Platter Talk says
Rebecca, I’m glad you enjoyed the post. I hope that your able to give it a try!
Cricket Plunkett says
A pie with a lattice crust is one of the most beautiful things there is!
Chef Kat from Platter Talk says
Cricket, I’m going to have to agree with your on that!
Julie says
What a great post Dan. You’ve given so many wonderful tips here.
My mother wasn’t much of a cook but she could turn out a great crust which always baffled me why I let this one thing (one of two) bother me. I finally mastered it in a pie crust class! Now on to sourdough.
Chef Kat from Platter Talk says
Good job! I felt the same way- my mom was famous for her pie crusts. I just had to “work” at it. Gook luck with the sourdough!
Thanks for your comment.
Janette@CulinaryGinger says
I don’t make nearly enough pies and you have inspired me. Thank you for sharing.
Chef Kat from Platter Talk says
Sure. I hope that my tips help you out! Happy pie making. : )
Bintu - Recipes From A Pantry says
I was always told in school to use butter and lard for shortcrust pastry. I use vegetable shortening and butter now.
Chef Kat from Platter Talk says
We had our own lard, which was rendered on our farm. Later, Crisco ruled. I personally use a mix, as you do. Have fun baking!
Kathryn @ FoodieGirlChicago says
Great post – I always think pie crust from scratch is so much better!
Chef Kat from Platter Talk says
There really is no comparison, is there? Thanks for commenting on the post.
The Food Hunter says
Making it from scratch is so much better!
Chef Kat from Platter Talk says
I agree. Especially if it’s made by YOU!
Dannii @ Hungry Healthy Happy says
I must admit, we always buy pastry as even the top chefs say it is just as good. But, I would to try making my own.
Chef Kat from Platter Talk says
It’s nice to hear from you. I’m not a top chef, but I disagree with anyone who would say to buy is as good as homemade. Unless you buy from a top chef or a good pie maker, lol. IMHO, it was worth the time, effort and yes- frustration needed to conquer the homemade crust. Happy pie making! Hope my tips help.
Jen | Baked by an Introvert says
It simply doesn’t get better than homemade pie crust!
Chef Kat from Platter Talk says
This is very true. Addictive, I’d say.
Gloria @ Homemade & Yummy says
This looks SO flaky. I love the ALL BUTTER pastry…in fact I have to make some for this weekend since it is Thanksgiving in Canada. Pumpkin pies are a calling!!
Chef Kat from Platter Talk says
Nothing like pumpkin pie with flaky crust! Fall has arrived and so has Pie Weather! Have fun baking.
Igor @ Cooking The Globe says
Wow, this post is exactly what I needed. It’s impossible to buy a pie crust in my country so I always end up making my own. Bookmarking yours to try it later!
Chef Kat from Platter Talk says
I am flattered that you are bookmarking my post. I really hope that you are successful on your pie making endeavors. Just curious as to where you live? I thought that pie crust in grocery stores was global. lol
Donna says
This is definitely something that has always intimidated me! Love the step by step instructions
Chef Kat from Platter Talk says
I’m glad that you like my post. Please let me know how it works out for your pies! Good luck.
sue | theviewfromgreatisland says
Love this, I’m a half butter half shortening girl myself 🙂
Chef Kat from Platter Talk says
Ha ha, as am I. I use salted butter too, all though most pie recipes call for unsalted. I just use a bit less salt when making.
Dahn@savor the best says
Yes! from scratch pie crust is the best and really isn’t too difficult especially if you practice 🙂 By the way that peach pie needs to be on my plate 🙂
Chef Kat from Platter Talk says
Isn’t peach pie the best? One of my very favorites. Thanks for commenting.
Renee says
Homemade pie crust is essential for this time of year!
Chef Kat from Platter Talk says
Your right on that. I find that they’re more fun to make in the winter months, too. Thanks for the comment.
Holly says
Chef Kat your pies look amazing! Seriously my mouth is watering. Pie crust has forever been my weak spot. I would try and try to no avail. Then now and then It would come out perfect and I would think – ah ha the perfect pie crust recipe. But then the next no pie joy. So thanks you for all the detailed instructions and the science behind the art of making pies. Now I just need to practice, practice, practice. 😀
Chef Kat from Platter Talk says
We’ve all been there. Once, after making a “perfect” crust, I immediately made a whole new batch, to “cement” what I did correctly before. The 2nd one came out well also. And I did it again the next day. Thanks for the comment and I hope you become a Goddess of Pie Crust!!!
Megha says
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Chef Kat from Platter Talk says
I’m glad the post helped. Happy pie making!
Heather @Bostongirlbakes says
Great Post! I whipped up a giant batch of pie dough this weekend for the upcoming season…definitely could have used these tips 😉
Chef Kat from Platter Talk says
Hope it helps you. Honestly, it’s one thing that many chefs have trouble with. It just takes practice & everyone has their own tricks.
Anne Murphy says
Great list of tips! I love the baking sheet idea.
I’ve made a fine collection of roofing tiles over the years, alternating with an occasional good crust out of the blue – finally realized that my hot kitchen is a factor. Once I *never* skipped or shortened the chilling you suggest (which the recipes I started out with didn’t mention) my record improved, though it’s still never been my best baked good.
I need to give your suggestions – including practice! – a try.
Chef Kat from Platter Talk says
Your correct. The big chill is a big help! I know some people that shred their butter and chill before making the dough.
Aish says
Now this is a great post. Thanks so much sharing. I may use your post as a link to make pie crusts (I’m planning on making a apple pie). Let me know if you are okay with that.
Chef Kat from Platter Talk says
Thanks, I’m so happy that you enjoyed the tips. I would consider it an honor if you post a link. Thanks.
Chef Mireille says
oooh I guess it’s pie season – although I make from scratch I dont think mine look as good as yours !
Chef Kat from Platter Talk says
Well thank you. Judging from the posts that I’ve seen from you, that’s a real compliment!
Tina Dawson | Love is in my Tummy says
Pinning this – I always make pie dough from scratch, and I am always looking for a new recipe to try, hoping to find the world’s most perfect pie dough! Pinning it for later, fall is when I go pie-crazy!
Chef Kat from Platter Talk says
Same with my family- and at Thanksgiving time, there are so many pies we could skip the main meal! Thanks.
Lucy says
What a great tutorial. Your pie crusts look perfect–so flaky and tender. I love the tip to preheat a baking sheet and “shock” the pie crust. Genius! I will have to do that this Thanksgiving.
Chef Kat from Platter Talk says
I’m glad you enjoyed the post. Please let me know how the new “shock” method works out for you. Happy Pie making!
Ludmilla says
I love this post and that photo that shows a table full of pies!! Amazing!!
Chef Kat from Platter Talk says
Thanks you. When I was a wee girl, crust was always my favorite part of the pie (if it was made well). Glad you enjoyed.
Lisa | Garlic + Zest says
Pie crust has always been a vexing thing for me. I can make the pastry, no problem, but its the rolling out of the dough that ALWAYS is an issue. It sticks. I think it’s because I live in Florida and even though we run the A/C — I think it’s cooler in other parts of the country. I use extra flour (not lightly dusted) otherwise it’s just a mess. I confess – to using Pillsbury in a pinch!
Chef Kat from Platter Talk says
I agree with you- it’s just one of those things. I have known more then one professional baker who has told me stories about “a bad crust day”, as well as bewildered friends and relatives! I avoided making them like the plague but then decided I just needed to practice till I was happy with the results. A chilled marble board might be of help in your neck of the country.
Kristine says
What a great post! I love making pie crust from scratch too. 🙂
Chef Kat from Platter Talk says
Thank you. I’m glad that you enjoyed. What’s your favorite pie? My SIL once made the best open peach and raspberry custard pie. It’s my all time favorite. Happy pie baking!