How To Make Pie Crust Recipes

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

EASY PIE CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
• Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

PERFECTLY FLAKY PIE CRUST

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

PIE CRUST

Steps:

• Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
• In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
• Preheat oven to 425 degrees F.
• Place 2 metal pie pans in the refrigerator to chill.
• Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
• Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

PERFECT BAKED PIE CRUST

Steps:

• Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

PERFECT PIE CRUST

Steps:

• Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
• Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
• Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
• Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
• Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
• Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

EASY HOMEMADE PIE CRUST

Steps:

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
• Stir water and vinegar in a small bowl.
• Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
• Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

HOMEMADE PIE CRUST

Steps:

• Put flour into a mixing bowl with the butter.
• Using a pastry cutter, cut the butter into the flour.
• Add salt and water.
• Mix until dough is formed.
• Roll out on flat surface.
• Bake at 375 degrees until brown.
• Prick crust prior to baking for non filled baked pies.

EASIEST PIE CRUST EVER!

Steps:

• In a medium bowl, mix flour and salt.
• Add oil and water all at once to flour.
• With a fork, stir until mixture holds together.
• Shape dough into a ball and flatten.
• Roll between two pieces of wax paper to a 12" diameter.
• Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
• Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
• NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
• Can be doubled for a 2 crust pie.

HOW TO MAKE A PIE CRUST

Steps:

• You'll need a 9-inch pie pan, a rolling pin and pie weights (or use dried beans).Your butter must be cold; even frozen butter works as long as you cut it into cubes before freezing.Be sure to factor in at least one hour to let your dough chill before rolling it out.
• Some bakers use lard in their pie crust, while others turn to shortening. But in general, butter is your best bet: it's easy to find, it has fantastic flavor, and it yields a tender, flaky crust. This is an all-butter crust recipe that will empower even the most nervous pie makers, a simple dough of butter and all-purpose flour that is easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
• Lightly dust flour onto a clean counter and onto a rolling pin. (Alternatively, you can roll the dough out between two sheets of parchment paper or plastic wrap; no flour required.) Put the dough on the floured surface and, using the pin, roll away from you, applying pressure evenly. Rotate the dough clockwise as you work so it's uniformly thin and isn't rolled irretrievably into the counter. Lightly dust the counter with flour as you work. But don't overdo it with the flour. Too much flour all at once makes a tough crust. Continue to roll the dough in all directions until you have a 12-inch circle. (If your rolled dough doesn't end up in a neat circle, you can trim it, and use the trimmings to patch up any rips, holes or bald spots.) Transfer crust to a 9-inch pie pan by gently rolling it up onto the pin, then carefully unfurling it into the pan. Fold over any excess dough. If you're not making a top crust, then the crimp edges now. Prick crust all over with a fork, then chill crust for 30 minutes. Your crust is now ready to fill or blind bake.
• Blind baking is partially baking a pie crust before you add the filling, which helps keep the crust crunchy. After filling it, you return the pie to the oven to finish baking. It's a particularly good method for custard pies, like pumpkin and pecan, that are prone to sogginess. Blind baking can be done up to 24 hours before filling; cover the crust loosely with a dish towel and store it at room temperature.Begin with the chilled, rolled-out dough in the pan. Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Transfer to a 425-degree oven. Bake the crust until it firms up, about 15 minutes. It will still be very pale at this point. Remove the parchment or foil and weights, then return crust to the oven to brown slightly. Bake the crust 5 to 7 minutes more, until pale golden brown. Let it cool on a rack before filling.
• Custard pies don't usually have tops, but fruit pies just about always do, and it's something you can play around with. Start with any fruit filling you like, pile it into your pan, and then choose one of the top crusts, or the crumble, below.To make a lattice top, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and cut it into 1-inch thick strips. Place half the dough strips parallel to each other across the top of the filled pie. (Reserve some of the longer strips for when you weave the lattice.) The longest strip should be in the center of the pie. Flip up every other strip on the pie. Place another long strip perpendicular to the others across the center of the pie. Flip those strips back down, then flip up the other strips. Weave in a second strip of dough. Repeat process on one side, and then the other, until you have fully covered the pie with woven strips.Gently press lattice strip edges into the bottom crust, then crimp the edges to seal the top and bottom crusts together. Or, if you've blind baked the bottom crust, simply tuck in the edges of the lattice so the strips don't hang over the side of the pan. Brush lattice all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle the top with sugar or cinnamon sugar if you like. To cover the top of the whole pie, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough, then lay it out over the top of the filled pie.Crimp the edges to seal the top and bottom crusts together. Or, if you've blind baked the bottom crust, simply tuck in the edges of the top crust so it doesn't hang over the side of the pan.Slash the top of the pie with a knife to allow steam to escape. Brush top crust all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle it with sugar or cinnamon sugar if you like.To make a top using dough cutouts, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and use decorative cookie cutters (circles, leaves, etc.) to cut out shapes from the dough.If you haven't blind baked the crust, use a paring knife or scissors to trim any dough that is hanging over the edge of the pan. The dough should be flush with the edge of the pan.Arrange a ring of cutouts around the outer edge of the filled pie (the cutouts should be touching the crust, coming flush to the edge).Continue adding cutouts to fully cover the top of the pie. You can overlap the cutouts (or not) as you see fit.Brush cutouts all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle the cutouts with sugar or cinnamon sugar if you like.To make a simple crumble for a standard 9-inch pie, combine 3/4 cup (90 grams) all-purpose flour, 1/2 cup (100 grams) dark brown sugar, 1 teaspoon (5 grams) cinnamon, a large pinch of salt and 5 tablespoons (71 grams) softened butter in a large bowl.Use your hands to mix the ingredients together, pinching the mixture until large crumbs form. The crumbs should be on the larger side, a bit bigger than a lima bean. Do not make small crumbs.Scatter crumbs over the top of the pie. It is nice, but not necessary, to mound more of the crumbs in the center of the pie and fade them out toward the edges so that some of the filling can show.
• Always bake a pie on a rimmed baking sheet to contain any overflow. A baking sheet also makes removing the pie from the oven easier.You can freeze a whole, unbaked fruit pie. Then bake it while still frozen, adding about 15 minutes onto the baking time. Do not thaw it first or you could lose flakiness in the crust.For the best-looking crimped crust, or to avoid having your crust shrink in the oven, freeze the unbaked pie dough before filling and baking (or blind baking). The colder your dough when you get it into the oven, the better it holds its shape.You can store your baked pie at room temperature, covered, for up to one day. After that, the crust will become irretrievably soggy.

PIE CRUST RECIPE BY TASTY

Steps:

• Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to force the large chunks of butter to the surface. If you have warm hands or this is taking too long, you can chill the bowl into the refrigerator for 20 minutes to cool back down--you don't want this to be greasy at all!
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a dinner fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean work surface and bring the dough together. You don't want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits.
• Wrap the dough disc in plastic wrap and chill for 30 minutes. The dough can sit in the fridge for up to 4 days, otherwise double wrap in plastic or in a zip top bag and store in the freezer for up to 3 months.
• Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
• Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick.
• Enjoy!

EASY PIE CRUST

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

BASIC PIE CRUST

Steps:

• In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
• Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
• On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
• Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

EASY PIE CRUST

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

PIE CRUST

Steps:

• In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
• Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

PERFECT BAKED PIE CRUST

Steps:

• Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
• Bake 8 to 10 minutes or until light brown; cool on wire rack.