Best Homemade Pie Crust Recipe and Step by Step – Pie Crust 101
Is there anything better than Homemade Flaky Pie Crust? This simple, easy and effortless recipe with step by step progress pictures will teach you everything you need to know about making the best pie crust recipe at home. Tips and trouble shooting as well as how to get that perfect pie crust crimp. Once you get use to this perfect pie crust recipe you will never buy store brought again.
Homemade Pie Crust Recipe – Pie Crust 101 – Recipe and Step by Step
What is the definition of a good Pie Crust?
Well, to me – it has to be soft, flaky, some thing that’s waiting to fall apart when you touch it. The broken crumbs beg to – eat me..!! Right?Now a homemade pie crust is well..not just that it’s made with love, you know what goes inside. Uses quality ingredients like all butter giving it a nice flaky texture and soft crumb that almost melts in the mouth.
Have you ever had a tart where you have to push the fork so hard to crack the pastry? Have you even eat a pie filling and left the crust behind? Well, today we going to make sure each an every crumb from your next Pie Crust gets appreciated.
Best Pie Crust Recipe and Tutorial. Pie Crust 101
My low fat PIE – I just had to share this with you.
When I was about nineteen I think; I was getting very health conscious and started counting calories. Obviously I dug into books to find a pie that was low in fat and made it. Guess what? The filling was all gone while most of the pie crust was left behind.
My mom said – if you want to diet – don’t eat pie – zero calories.! But if you going to ruin a perfectly good recipe and expect everyone else to eat it, your on your own.
I think she was very upset that after baking with her for years I had not learned how to make a good pie crust. So the next day I baked her my Mushroom Quiche with the perfect pie crust just so she could be proud of me. Ever since then it’s always be – a Homemade Flaky Pie Crust or no pie at all.
I don’t think there is anything wrong with wanting to go healthy and watch those calories. We all have to watch that scale, but I think it’s important to understand that not everything works the low fat route. I don’t count calories but often I will go the crustless route – you know my Crust-less swiss chard Quiche and crustless kale artichokes ricotta quiche These are great recipes that work well when you not entertaining but can still indulge.
Homemade Flaky Pie Crust -Pie Crust 101 – Recipe and Step by Step
Secret to making the Perfect Flaky Pie Crust & a few Tips (Save/Pin)
The secret to making a perfect pie crust is not only in the recipe really but in the method of making it.
- Fat – you will see a big difference in the quality of your crust based on the fat you use. If you ask my mom – it can’t be all butter. I had to be mostly full fat GHEE (Shortening) and some butter for flavor. The more high ratio your fat the better the crust.
My grand mother would use 100% lard (animal fat) and to her making a pie crust with butter is a NO No! She lived until 89 and lived healthy.
I, on the other hand; never use lard for making my pie crust. I use all butter or some times half butter and half veg shortening. I’d be lucky if I live to half her age..! - The amount of water in your pie dough plays a very important part in the final texture. Too much water will make your crust very tough and too little will make it very crumbly. Crumbly is good but you still want to be able to hold a slice.
- Avoid the fat / butter from melting into your flour. I usually place my bowl with the flour, chilled butter into the fridge for at least half hour before I start to work it into a dough. Those of you living in hot and and humid climate can avoid touch the dough too much with your hands by rolling the pastry between two parchment papers
- Use Chilled iced water to maintain the temperature of the dough.
- Cool the pie crust for at least half hour before you bake, this will avoid the sides from shrinking.
- Let the pre-baked crust cool for 15 minutes before you add the filling in, this will avoid the liquid from being absorbed into the crust.
Homemade Flaky Pie Crust Recipe and step by step – Pie Crust 101
Looking for the perfect crimp?
Here’s something you may not know about crimping the pastry dough. I
- If you want the crimp to be perfect? Use half butter and half shortening. In an all butter Pie Crust the steam in the butter and flour tends to distort the pastry crimp.
- Use the edge of your pan to to help support the crimp. Cut the excess pasty just so that when you fold its sits on top of that edge. Once you crimp it stay there all thru baking. Once baked you have a perfect crimp.
Homemade Flaky Pie Crust recipe and step by step
Today’ I’m going to share with you everything I know about making the Perfect Homemade Flaky Pie Crust
Let’s start with the recipes for both Single and Double Pie Crust. Tomorrow I’m going to share with you my Perfect Short Crust Pastry Tart Recipe.
A good guide to use is a 3:2:1 part ratio which means 3 parts of flour to 2 pars of fat to 1 part of water. With that basic formula you can make a couple of pies at the same time. It has helped me many times because I do sometimes bake 6 pies all at once.
Homemade Flaky Pie Crust Recipe and step by step tutorial – Pie Crust 101
Recipe – Homemade Flaky Pie Crust – Pie Crust 101 (Save for later)
Let’s talk tools
If you know me I’m not a slave to tools in the kitchen, but I believe that tools can make a huge difference to your end product and your own working experience. The pastry blender is great tool to have if you plan to make pies often. And of course you need a good pie pan a good rolling pin.
Ingredients
Single Pie Crust ( Bottom crust)
- All Purpose Flour – 180 grams (1 1/2 cup )
- Butter very cold – 120 grams (1/2 stick or 1/2 cup / 4 oz )
- Salt – 3 grams (1/2 tsp)
- Chilled water / Ice water – 50 to 60 ml
- Sugar – 1 tbsp (optional)
Double Pie Crust (Top and Bottom Crust)
- All Purpose Flour – 340 grams (2 3/4 cups)
- Fat /Butter – 228 grams (2 sticks / 8 oz or 1 cup)
- Salt – 5 grams (1 tsp)
- Chilled Water / Ice water – 120 ml / 1/2 cup
- Sugar – 2 tbsp (optional)
Method:
Plan and Prepare
- Make sure butter is chilled – so it can be cut into cubes. When cold cut into small cubes.
- Measure the ingredients – place flour, salt, sugar in the metal bowl and keep in the fridge for an hour or less.
- Make sure you have cold water – if not drop a few cubes of ice in a bowl of water.
Homemade Flaky Pie Crust Recipe and Step by Step Tutorial – Perfect Pie Crust
Make pastry
- Use fork or pastry blender to cut the butter into the flour.
- Continue until you will have a crumbly mixture.
- Add the chilled water in three batches – only as much as you need to
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least an hours.
Homemade Pie Crust Recipe and Step by Step Tutorial – Pie Crust 101
Roll the pastry
- Dust the work board with flour
- Open the dough and roll carefully so it does not crack too much
- Use your pie pan as a guide to know how big you need it.
- When you reach the desired size – to transfer the dough without cracking
- Fold the pastry in half then quarter
- Place it on the pie pan and open the folds.
- Carefully make sure the dough is evenly spread in the pan.
- Cut the excess from the edges leaving a 1/2 inch for crimping
- Fold the excess so you have a pretty round edge.
- Crimp the edge by forming a V shape with the thumb and index finger.
- Let cook in the fridge for 15 minutes
Best Pie Crust Recipe and Step by Step Tutorial – Pie Crust 101
Prepare the Crust for baking
- Preheat the oven at 180 C / 360 F
- To bake the pie you can either score the pie with a fork all over the base and sides Or
- You could use Pie weights.
- For Pie weight – just scrunch a parchment paper completely – open it up and line the pie with it then add pie weights or baking beans
Best Pie Crust Recipe and Tutorial – How to make a Pie Crust – Pie Crust 101
Bake the Single Pie Crust
- At this point you can fill the pie with filling and bake with the filling
- Sometimes we pre bake the pie crust for 10 minutes before we add filling and bake further as directed by that pie recipe
- Sometimes we bake the pie crust for 20 to 25 minutes if we don’t need too cook the filling.
How to make a Pie Crust – Pie Crust Recipe and Step by Step Tutorial
Double Pie Crust
- Roll both disc and line the bottom crust as shown above
- Cut off excess from the edges leaving a 1/2 inch for crimping
- Fill the pie with filling (such as apple pie filling)
- Roll and place the second disc of dough the same way as the first.
- Cut off excess at the edges. Fold excess edges under and crimp.
How to make a Flaky Pie Crust Recipe and Step by Step Tutorial – Pie Crust 101
Trouble Shooting / Q & A
- Rolling the Pastry – If it’s too hard to roll means the dough is too chilled. Give it a few minutes on the counter or it will crack too much. You want you dough chilled but still easy enough to roll.
- The Pastry Shrinks – It’s best to chill the pastry before you bake it. That makes sure the butter stays cold. When baked this butter melting into the dough causes a beautiful flaky crust. If it’s not cold the dough shrinks
- Climate – Live in a hot and humid climate – avoid touching the dough too much with your warm hands. Flip the dough over the rolling pin when possible.
How to make a Pie Crust Recipe and Step by Step Tutorial – Pie Crust 101
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Flaky Pie Crust – Pie Crust 101 – How to make a Pie Crust Recipe and Step by step tutorial
Homemade Flaky Pie Crust 101 - Recipe and Step by Step
Prep
Cook
Inactive
Total
Yield 2 Crusts
Is there anything better than Homemade Flaky Pie Crust? This simple, easy and effortless recipe with step by step progress pictures will teach you everything you need to know about making the Best Pie Crust at home. Tips and trouble shooting as well as how to get that perfect pie crust crimp. Once you get use to this perfect pie crust recipe you will never buy store brought again.
Ingredients
Single Pie Crust ( Bottom crust)
- All Purpose Flour - 180 grams (1 1/2 cup )
- Butter very cold - 120 grams (1/2 stick or 1/2 cup / 4 oz )
- Salt - 3 grams (1/2 tsp)
- Chilled water / Ice water - 50 to 60 ml
- Sugar - 1 tbsp (optional)
Double Pie Crust (Top and Bottom Crust)
- All Purpose Flour - 340 grams (2 3/4 cups)
- Fat /Butter - 228 grams (2 sticks / 8 oz or 1 cup)
- Salt - 5 grams (1 tsp)
- Chilled Water / Ice water - 120 ml / 1/2 cup
- Sugar - 2 tbsp (optional)
Instructions
Plan and Prepare
- Make sure butter is chilled - so it can be cut into cubes. When cold cut into small cubes.
- Measure the ingredients - place flour, salt, sugar in the metal bowl and keep in the fridge for an hour or less.
- Make sure you have cold water - if not drop a few cubes of ice in a bowl of water.
Make pastry
- Use fork or pastry blender to cut the butter into the flour.
- Continue until you will have a crumbly mixture.
- Add the chilled water in three batches - only as much as you need to
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least an hours.
Roll the pastry
- Dust the work board with flour
- Open the dough and roll carefully so it does not crack too much
- Use your pie pan as a guide to know how big you need it.
- When you reach the desired size - to transfer the dough without cracking
- Fold the pastry in half then quarter
- Place it on the pie pan and open the folds.
- Carefully make sure the dough is evenly spread in the pan.
- Cut the excess from the edges leaving a 1/2 inch for crimping
- Fold the excess so you have a pretty round edge.
- Crimp the edge by forming a V shape with the thumb and index finger.
- Let cook in the fridge for 15 minutes
Prepare the Crust for baking
- Preheat the oven at 180 C / 360 F
- To bake the pie you can either score the pie with a fork all over the base and sides Or
- You could use Pie weights.
- For Pie weight - just scrunch a parchment paper completely - open it up and line the pie with it then add pie weights or baking beans
Bake the Single Pie Crust
- At this point you can fill the pie with filling and bake with the filling
- Sometimes we pre bake the pie crust for 10 minutes before we add filling and bake further as directed by that pie recipe
- Sometimes we bake the pie crust for 20 to 25 minutes if we don't need too cook the filling.
Double Pie Crust
- Roll both disc and line the bottom crust as shown above
- Cut off excess from the edges leaving a 1/2 inch for crimping
- Fill the pie with filling (such as apple pie filling)
- Roll and place the second disc of dough the same way as the first.
- Cut off excess at the edges. Fold excess edges under and crimp.
Courses Dessert
Cuisine French
Nutrition Facts
Serving Size 113 g
Amount Per Serving | ||
|---|---|---|
Calories 527 | ||
% Daily Value | ||
Total Fat 36 g | 55% | |
Saturated Fat 22 g | 110% | |
Unsaturated Fat 10 g | ||
Cholesterol 92 mg | 31% | |
Sodium 351 mg | 15% | |
Total Carbohydrates 44 g | 15% | |
Dietary Fiber 1 g | 4% | |
Sugars 3.9 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wonder where you can use this delicious Perfect Homemade Pie Crust Recipe you just made?
Well, you know I love baking and sharing my recipes with you. Click here to see a list of my Savory Pies, Quiches and tarts Recipes. Alternatively check out my Recipe Index to see a list of all available recipes on this blog.
A Collection of Pies, Quiches and Tarts made using a Perfect Pie Crust Recipe and Tutorial
Master the Basic and Dominate the Kitchen
One way to improve your cooking or baking skills is to get a grip on your basic recipes. Often it’s more easy and quicker than you think it is.
Simple things like making homemade caramel or butterscotch take five minutes but are so much better homemade.
Baking the perfect pie or pastry crust from scratch can make huge difference to your homemade pies and desserts.
Did you know homemade buttermilk or condensed milk take less than 5 minutes as well? Yes!!
See some of my Basic Recipes with details or check out my Recipe Index for a list of all my recipes.
Know your Basics and Dominate the kitchen. Must know basic recipes.
These are great tips! I had a goal this year to start making my own pie crust, and this is perfect. All your tips are going to help greatly! Pinned for when I get enough courage to try 🙂
Awesome Danielle, you have come to the right place. I think with my tips you will have the perfect pie crust for sure.
I’m noting all your tips, Veena! I’m usually an all-butte pie person, but I must try shortening the next time, and see the difference it makes to m pie crusts.
Thanks, Shinta. I love a good all-butter pie crust too!
There certainly is nothing better than a flaky pie crust and nothing beats making your own. Thanks for the tips
Absolutely! nothing is better than homemade pie crust
I have never made my own pie crust, as it’s so easy to buy it. But it must be really satisfying to make it yourself.
Yeah, it’s sure easy to buy but I love making my own. Nothing is better than the homemade flaky pastry.
I always wanted to try pie crust at home! thank you for sharing the recipe
You are welcome Priya – Thanks
A good pie needs to have a good foundation thanks for sharing all your secrets and tips to achieve the best crust =)
You are very welcome Adriana. So happy to hear you found it useful
That is one perfect pie crust and trust me I would it is totally worth the fat we are using. Fat is what makes it flaky. Love your detailed explanations. Makes it so much easier for beginners!
Thank you Sandhya..!
Great tutorial. I’ve always been nervous about making pie crusts myself. You’ve provided some great little pointers that would help in my next attempt. Thanks for sharing.
Thank you Renz. So happy to hear that.
I must confess I have never tried making pie crust at home… always bought it from store, but after seeing your recipe will definitely try it at home.. very well explained!
Thank you so much Soniya..! So happy to hear you say that.
I’ve really gotten lazy with pie crusts but you’ve inspired me to just make it homemade. I know it’s not hard, although I have had some tough crusts before. I am picturing your crust recipe with a quiche. I do love savory.
Me too Marisa. I love savory as well. SO happy to hear this post motivated you. Thanks
Love your posts veena, It is very lovely, how patiently you explain every detail in making a great recipe! Making a pie-crust definitely needs a lot of attention!! great post!
Thank you so much P.. So happy to hear you say that. Yes, I do believe I write long post. Thankfully people do appreciate it.
I’ve never tried making a pie crust before! Now I have to, this looks so great!
Thanks Madi.. So happy to hear you say that.
I definitely foresee this flakey pie crust in my near future! Pies will never be the same 🙂 Love it, can’t wait to try it out!
So happy to hear that Christine.. Yeah once you get addicted – it’s alwway hommemade
I am always looking for a good crust recipe. I’ll save this for later!
Happy to hear that Crysta
I love love love making pie crust from scratch. Sometimes I will add cream cheese with the butter to provide a different flavor!! Fabulous classic recipe and tips you have provided!!
Thank you Dene.. I like the taste of cream or milk but I find the sugars in them tend to make the crust a bit more darker when baking
What a wonderful tutorial I will be coming back to the next time I am making a pie! Crust is a challenge for me 🙂
So happy to hear that Jodi. Thanks – Yes crust can be a bit challenging but once you get it.. you good!
Absolutely fabulous post.. full of helpful information and a great recipe as well..job well done
Thank you so much Karyn
I remember when I took baking courses they also told us about 3-2-1 ratio of ingredients. I am quite bad ant crust – I can’t ever make it with this little water, it just never holds together. I usually add a bit vodka or other hard liquor – since it’s alcohols it evaporates in the oven but still add some enough moisture to help forming the dough
Ah Julia.. you sound like my grandma.. she use to add a little alcohol too! Same explanation. If it works – why not!!
The crust can really make or break the pie. This looks like a good recipe for a tasty and flaky pie crust!
Thank you Pam
Gorgeous flaky crust, it is really baked to perfection. I agree that fat is what makes it better, and tastier. I think the problem nowadays is that we are too scared of fat, and forget that sugar is way more dangerous, hence I do not believe in low-calory or 0 fat products. This crust is great for chocolately treats, and so many more. Amazing!
I am with you on that.. I too believe in a balance diet. Everything in moderation. Thands Daniela
Excellent recipe.This looks delicious and perfect crust.Are tarts made the same way?