Find out how to make the perfect crust for your next pie with just a few simple ingredients.
Most people either consider themselves to be great at making pie crust or think they can't do it well at all. While making crust can be tricky, your ability lies more in the recipe itself and what is done with the dough rather than any skills that you might or might not possess.
There are some recipes that turn out drier than others. Some don't seem to make quite enough dough to fill the pie tin or allow enough extra to make a beautiful edge on your crust. And if the dough isn't chilled properly, it could shrink when the crust is put in the oven to bake, ruining anything decorative that was done with the pastry.
There are two important tips to remember when making any pie crust....
The most important rule is to make the pie crust cold.
ALL of your ingredients, not just the butter, should be cold. Before preparing this recipe you'll need to stick everything including the flour and water into the refrigerator for at least half an hour. Having everything cold keeps the butter from melting while processing. When your dough is done, you should still be able to see chunks of butter remaining.
The other tip when making pie crust is to not over-mix the pastry. Process the ingredients just enough to incorporate everything, but no more. If the dough is overworked, it will get overly firm and could shrink when baked.
So let's get busy making some crust....
Please know that some of the links in this post are affiliate links. This allows me to make a small commission if you purchase something, but your price will stay the same. I only will share products I believe in and all opinions are my own. You can view my disclosure policy here. Thank you so much for helping to support this blog!
MUST HAVE PIE CRUST RECIPE
Adapted from Martha Stewart
2 1/2 cups all purpose flour
2 sticks (1/2 pound) unsalted butter, cold and cut into little pieces
1 teaspoon salt
1 teaspoon granulated sugar
Add the flour (learn more about how to properly measure dry ingredients), chunks of butter, salt, and sugar in to a food processor. Process the ingredients until the mixture resembles coarse oatmeal. This can also be done by hand with a pastry blender.
Add 1/4 to 1/3 of a cup of water very slowly and pulse the food processor a few times. The dough is ready if it holds together when squeezed but is still able to be crumbled apart. Divide the dough into two and form each half into a flat round wrapped in plastic wrap.
Chill the dough for at least an hour in the refrigerator before attempting to roll it out.
When you are ready to make your crust, roll out the dough on a lightly floured surface. Be sure to also lightly flour the rolling pin and dough so that nothing sticks. You must keep moving the pastry around so that it doesn't stick. Also, as you roll you should apply pressure to the rolling pin in only one direction. Do not press as you roll the pin backwards. Your dough should roll out easily and maintain a round shape.
EVERYTHING YOU NEED FOR BAKING THE PERFECT PIE
Use the left and right arrows to scroll through the products.