Best Homemade Pie Crust Recipe (Video)

Kandace Wysock

Table of Contents Ingredients Needed to Make Easy Pie Crust From ScratchTools Needed to Make Pie CrustHow to Make Homemade Pie CrustBest Pie Crust Recipe (Video):Best Tips for Making Pie CrustCommon Questions for Making Pie CrustWhat is Blind Baking?What is Par-Baking?What is a Double Crust Pie?More Pie Crust Recipes to […]

On this episode of Keep It Simple, Chef Jon Ashton shows us how to make the perfect homemade pie crust because why buy store-bought crust that’s most likely been sitting on the shelf for days, when you can bake a flaky, buttery crust with a few pantry staples?

Pie dough is made up of four basic ingredients: flour, fat (AKA butter), salt and water, so if you have these, you have pie crust and this foolproof recipe is so simple, even baking novices can master the art of easy, scratch-made pie crust.

Related: 5 Common Pie Problems and How to Fix Them

Whether you’re making a par-baked pie crust for quiche, a fully-baked crust for apple pie or a double crust for chicken pot pie, we’ll show you how to tackle each in this recipe and video below.

Ingredients Needed to Make Easy Pie Crust From Scratch

  • 1 1/4 cups all-purpose flour
  • 8 Tbsp unsalted butter, cut into 1/2-inch cubes
  • 1/4 tsp salt
  • 1/4 cup ice water

Tools Needed to Make Pie Crust

  • Plastic wrap
  • Parchment paper
  • Pie weights or dried beans
  • Rolling pin

How to Make Homemade Pie Crust

1. Add your butter cubes to the flour and give them a gentle coating, pressing your fingers into the butter to break up.

2. Add your salt and ice water to the crumbly flour mixture.

3. Keep mixing your dough by hand until you form a ball that’s not too sticky or wet.

4. Place the dough ball on a sheet of plastic wrap, add another sheet on top of the ball and use your hands to press down to flatten into a larger disc.

5. Refrigerate for at least 30 minutes (up to 2 days). After it’s rested dust your cutting board with a small amount of flour to roll out your dough.

6. Roll dough forwards and backwards, rotating the dough a quarter of a turn each time, until it’s 11×12 inches in diameter for a 9-inch pie tin.

7. Next, roll up your pie dough around the rolling pin to transport it easily to your pie tin, pressing the dough firmly and evenly into the tin with your hands.

8. Use scissors to trim more than 1/2-inch of excess dough around the sides of the tin, then use your fingers to fold the dough underneath itself all the way around the tin.

9. Use a fork to add holes to the bottom of the dough in the tin; this stops the dough from swelling up too much.

10. Use your fork to then create a criss-cross crimping pattern around the edges of the dough.

11. Place a sheet of plastic wrap over your pie crust and let it chill for 20 minutes.

12. After it’s rested add a piece of parchment paper over the dough and fill with pie weights or dried beans, then bake at 425°F for 15-17 minutes.

Best Pie Crust Recipe (Video):

Best Tips for Making Pie Crust

  • If you don’t want to use butter (or have it on hand) you can use shortening for your crust, or lard, but it won’t give it the same mouthfeel as good old-fashioned butter.
  • Depending on your brand of flour you may need to add more or less water to stop the gluten from forming.
  • Mixing the dough by hand gives you the most control.
  • When rolling your dough out, roll it out until it’s 1/8-inch thick.
  • If you’re going to invest in a quality pie tin, choose one that’s metal or ceramic. Ceramic is pretty and allows the pie to bake evenly. Metal tins guarantee you won’t have a soggy bottom with your crust because it heats the quickest.
  • Letting the dough rest in the refrigerator prevents shrinkage.
  • When you are ready to bake, use pie weights to keep the crust from bubbling while baking. If you don’t have pie weights at home you can use dried beans.

Common Questions for Making Pie Crust

What is Blind Baking?

Baking a crust without filling it first is called “blind baking,” so to blind bake a pie crust you want to pre-heat your oven to 425°F and bake for 15-17 minutes.

What is Par-Baking?

Par-baking prevents crust from getting soggy on the bottom. A par-baked crust is perfect for quiches, whereas a fully-baked crust is ideal for lemon meringue pies and banana cream pies. For a fully-baked crust you would want to bake for 10-12 minutes more.

What is a Double Crust Pie?

To make a double crust pie, you simply need to double the recipe to make two pie dough circles. Add the top crust over your first crust and filling, then trim the edges 1/2 inch around, making a pinching pattern with your fingers. Brush the top with an egg wash and slice thin slits into the top to allow the crust pie to breathe. A double crust is perfect for chicken pot pies, apple pies, and the like.

More Pie Crust Recipes to Try:

Pie Recipes to Try:

Every week we’re making recipes easy on Keep it Simple. Follow along with Jon Ashton as he shows you how to level up your home cooking, and subscribe for new videos every Thursday! 

Perfect Pie Crust

Ingredients

  • 1¼ cups all-purpose flour
  • 8 Tbsp unsalted butter, cut into ½-inch cubes
  • ¼ tsp salt
  • ¼ cup ice water
Key Tags

Directions

  1. Add your butter cubes to the flour and give them a gentle coating, pressing your fingers into the butter to break up.

  2. Add your salt and ice water to the crumbly flour mixture.

  3. Keep mixing your dough by hand until you form a ball that’s not too sticky or wet.

  4. Place the dough ball on a sheet of plastic wrap, add another sheet on top of the ball and use your hands to press down to flatten into a larger disc.

  5. Refrigerate for at least 30 minutes (up to 2 days).

  6. After it’s rested dust your cutting board with a small amount of flour to roll out your dough.

  7. Roll dough forwards and backwards, rotating the dough a quarter of a turn each time, until it’s 11×12 inches in diameter for a 9-inch pie tin.

  8. Next, roll up your pie dough around the rolling pin to transport it easily to your pie tin, pressing the dough firmly and evenly into the tin with your hands.

  9. Use scissors to trim more than ½-inch of excess dough around the sides of the tin.

  10. Use your fingers to fold the dough underneath itself all the way around the tin.

  11. Then use a fork to add holes to the bottom of the dough in the tin; this stops the dough from swelling up too much.

  12. Use your fork to then create a criss-cross pattern around the edges of the dough.

  13. Place a sheet of plastic wrap over your pie crust and let it chill for 20 minutes.

  14. After it’s rested add a piece of parchment paper over the dough and fill with pie weights or dried beans, then bake at 425°F for 15-17 minutes for a par-baked crust and an extra 10-12 minutes for a fully-baked crust.

Kitchen Counter

Makes 1 9-inch pie crust.

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