This pie crust recipe includes an easy step-by-step photo tutorial for making the perfect pie crust from scratch.
Here’s a secret, making a pie crust is actually SUPER simple! All that is required in making a good pie crust is knowing a few little tricks i.e. using coldbutter and not over mixing.
Pie Crust Ingredients
Before we get to how to make a pie crust, let’s start with the ingredients.
Flour
Granulated sugar
Salt
Unsalted butter (1/4 inch cubes)
Cold water
Egg white
For a double layer or a braided lattice pie crust double the recipe soyou have enough dough for the top. Here is an easy video on How to Lattice Pie Crust.
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
Pie Crust Equipment
Food Processor: I used this Cuisinart food processor. You can also skip the food processor and use a pastry cutter.
Mixing Bowl
Pie plate
Rolling Pin
Optional
Pastry Brush
Pie weights or dried beans for blind baking
How to Make Pie Crust
I find images extremely helpful when tackling a new recipe so I decided to show you the process step-by-step.
Pulse togetherflour, sugar and salt in a food processor or blender.
2. Cut the cold unsalted butter into 1/4 inch cubes, spread it evenly around the bowl of the food processor and pulse together 25 times (again, using short pulses) or until the butter is well incorporated.
3. Add the rest of the flour and pulse together another five times.
4. Transfer the flour mixture into a bowl and sprinkle with cold water and knead together until the dough comes together. When you first start kneading the flour mixture together, you might get worried that it’s looking a bit dry. Don’t freak out and add more water! Simply press the mixture together and eventually it will form a ball.
5. Once the dough comestogether, wrap in saran wrap and place in the fridge for about two hours or up to 3 days (this keeps the butter intact so you end up with a flaky dough).
6. Once chilled, place on a floured surface and roll into a large sheet.
TIP: At first, the dough will be a little stiff. To help with this start rolling and, if the dough cracks, reshape into a ball and start again. This usually solves the problem, and the dough rolls out easily.)
7. Once you have rolled out your dough, gently place it into your pie dish. Next, even off the excess dough leaving a good amount for the decorative trim.
8. Fold the excess dough around the trim on top of itself then, using the knuckle of your pointer finger and the pointer and middle fingers on the opposite hand, push the dough to form a scalloped edge. (here is a good video tutorial on how to crimp a pie crust)
Oh! And to get a nice golden crust, brush the edges with an egg wash (quick how to below) right before popping it in the oven.
Now you have a gorgeous pie crust!
How To Blind Bake a Pie Crust
Your recipe might call for blind baking which simply means letting the pie crust bake for a little while on its own before you add the filling. To keep the pie from wiltingin the oven (if you are cooking it separately from the filling) you need to use pie weights or another pie weight substitute e.g., uncooked beans..
To do this, just place a piece of parchment paper or aluminum foil inside of the pie dish, then fill with pie weights or pie weight substitutes and cook as normal!
Pie Weight Substitutes
Because not everyone has pie weights laying around their kitchen here are a few substitutes:
Uncooked beans, rice or corn
Popcorn kernels
Sugar
Steel ball or other small metal objects
Marbles or smooth stones
Baking Chain
Make sure any weight substitutes are clean and oven safe.
How to make Egg Wash
Egg: Use whole egg, egg yolk, whites or eggbeaters.
Milk or water: Whole milk, cream, half and half (Nonfat milk can be used but not recommended). Water can be used as substitute for milk as well.
Egg Wash Steps
Beat the eggs
Add a tablespoon of water or milk per egg and beat with a whisk or fork.
Use a pastry brush to brush lightly over your pie crust.
Try making these pies with this pie crust recipe:
Pumpkin Cream Pie
Mixed Berry Pie
Pie Crust Recipe: How to Make
Yield: 1 pie crust
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours40 minutes
This pie crust recipe includes an easy step-by-step photo tutorial for making the perfect pie crust from scratch.
In a food processor or blender, combine 2 cups of the flour with the sugar and salt. Pulse together 2 times.
Then, add the 1/4 of cubes of butter (be sure to evenly spread it around the bowl of the processor) and pulse together 25 times (using short pulses).
Add the remaining flour and pulse together 5 times, then place the flour mixture into a large bowl.
Add the cold water and knead together until a ball forms then flatten the ball into a 3/4-inch thick disk and cover with saran wrap and refrigerate for at least 2 hours or up to 3 days.
Once chilled, roll out into a large circular sheet.
Place in a pie dish and decorate or form the edges as you wish.
Before cooking, brush the crust with egg wash (just whisk the egg white).
If baking only the pie crust, place a piece of parchment in the pie and fill with dried beans (this helps keep the shape of the crust while baking).
Bake on 350°F for 30-35 minutes or until golden brown.
Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.
The general rule of thumb for an egg wash is one well-beaten whole egg plus one to two tablespoons of water. More water will lighten the golden color, or for a shinier pie, you can substitute the water with cream or milk. Sometimes, an egg wash is made with just yolks for extra color—or just whites for extra shine.
The most important step is cutting the cold fat into the flour. If you don't do this, you'll lose the flakiness, which, for me, makes pie worth every single calorie. The easiest way to do this is with a food processor. Add your flour and then your cold fat (cut up into smaller tablespoon-size chunks).
You can see the results: both of the egg washes, milk, and butter add golden color to crust, with whole egg adding the most. In addition, the two egg crusts have a satiny/shiny finish, where the remaining crusts are basically matte, with perhaps just a hint of shine on the milk and butter crusts.
“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.
We feel that a whole egg probably is the best all-purpose glaze. A friend of ours swears that the secret to her signature apple pie is brushing the crust with three egg yolks, one before putting the pie in the oven and then two more in the first ten minutes of baking.
For a darker, richer sheen, you can make an egg wash using just egg yolks; or, for one with a lighter color, just egg whites. Here's how to do it: Egg Yolk: For a very glossy, intense yellow-golden hue, whisk 1 large egg yolk with 2 tsp. water until smooth, then brush a thin layer over the dough.
For a deeper brown sheen with a crispier crust, use water. For a lighter, slightly shinier sheen with a softer crust, use milk or heavy cream. For a firmer, lighter crust with little shine, use only the egg white and water. For a darker, richer hue, use only the egg yolk.
Traditionally, what you're looking for in a pie crust are three basic things: you want it to be fully cooked through, without any doughiness between the filling and the bottom crust, you want the crust to be light and flaky with discernible layers, and, of course, you want there to be a rich, buttery flavor.
What are the advantages and disadvantages of using butter in a pie crust? Advantages : excellent flavor and forms distinct flaky layers. Disadvantages: Expensive and butter melts easy bettween 82.5 and 96.8 degrees F. It takes more time to make pastry because it must be refrigerated.
While butter, shortening, or lard make equally light and tender crusts, an all-butter crust will be flakier due to butter's higher water content: as the crust bakes the butter melts and its water turns to steam, creating thin, crisp layers (flakes).
Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.
About this method: Dairy is a classic pastry wash. The natural lactose sugars gild the crust with a golden hue, and the more fat the milk has the deeper the color you'll get. What you won't get is as high a shine as egg washes give you. As with oil, this wash is easy to apply, but also easy to over-apply.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
The addition of acid softened the gluten, tenderizing the crust. The addition of an egg yolk adds richness, color and flavor to the dough as well as leavening power. You don't want to use a whole egg because the protein the the egg white will make the crust tough.
Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.
Since store-bought pie crusts have a tendency to dry out, our experts suggest using a moistening agent to imbue the crust with texture and flavor. Wells ups the ante by adding crushed cookies: "My favorite way to upcycle store-bought pastry is to brush it with melted butter and sprinkle over crushed cookies.
Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176
Phone: +6773780339780
Job: Sales Executive
Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing
Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.