Discover the secrets of perfect pie crusts with our step-by-step guide! Learn how to make your own homemade pie crust with simple ingredients that’s a flaky and delicious foundation for your favorite pies.

The art of crafting the perfect pie begins with a stellar crust. Whether you’re a seasoned baker or a pie-making novice, mastering the technique of creating a flaky, buttery crust is a game-changer. 

We’re teaching you how to make pie crust from scratch to use for fruit pies to savory pies.

The magic in making an easy pie crust recipe by hand lies in the technique – cutting in the butter, adding just enough water, and gently kneading the dough. 

The result? A a great pie crust that, when baked, transforms into a golden, flaky masterpiece that perfectly complements your favorite fillings.

Whether you’re crafting a classic apple pie or a savory quiche, your homemade crust will be the star of the show.

How to Make Homemade Pie Crust

Ingredients

• 2 1/2 cups all-purpose flour (and more for rolling)
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt 
• 1 cup unsalted butter, cold
• 5 tablespoons of water (cold)
• 2 tbsp vodka

Recipe Directions

Make pie crust at minimum 30 mins before using it.

Add the all purpose flour, salt and sugar to a large bowl

Whisk or fluff the flour mixture with a fork to incorporate

Cut or Grate cold (frozen) butter into the flour.

For any pieces too small to grate, chop into pea sized pieces

Mix with a fork or pastry blender – to avoid melting the butter with your hands.

Once all of the butter is full coated in flour and well incorporated, add in vodka.

Mix it in (this gives a flaky and tender crust).

Add in 3 tbsp of ice cold water (omitting the ice).

Mix with a fork until the dough comes together.

Add more ice water by the tablespoon until a shaggy dough forms.

Squeeze the dough together in your hand. 

Once it holds, its ready.

Squeeze and knead the dough together.

Form into a disk, wrap in plastic wrap and chill for at least 30 mins before using.

Roll out the chilled dough on a floured surface to fit your pie dish.

Follow your pie recipe for cooking time.

Relevant Recipes 

• Pumpkin Pie 
• Chicken Pot Pie
• Apple Pie Filling 
• Recipes for Homemade Pies 

Tips

Here are some tried-and-true tips to ensure your pie crust turns out flaky, golden, and absolutely irresistible.

• Cold butter and icy-cold water are your allies in achieving a flaky crust. Keep everything chilly for optimal results.
• Handle the dough gently, and don’t overwork it. Overhandling can lead to a tough crust instead of a tender one.
• Allow the shaped dough to chill in the refrigerator before baking. This helps relax the gluten and prevents shrinking.
• If the edges of your crust are browning too quickly, use a pie shield or aluminum foil to protect them while the pie finishes baking.

Easy Pie Crust Recipe FAQs

How to make my pie crust crispy?

Achieving a crispy pie crust involves a combination of techniques and ingredients. Here are some tips to help you make your pie crust crispy:

• Keep your butter or shortening cold. Cold fat in the dough creates steam during baking, resulting in a flaky and crispy crust. You can even chill your flour for extra coldness.
• Handle the dough gently and avoid overworking it. Overworking can lead to the development of gluten, resulting in a tougher crust. Mix until just combined.
• Adding a small amount of vinegar or vodka to your pie crust recipe can inhibit gluten formation, contributing to a tender and flaky texture.
• Consider pre-baking the crust (known as blind baking) slightly before adding the filling, especially for custard or wet fillings. This helps set the crust and prevents it from becoming soggy.

• Brush the top of the dough with an egg wash (a mixture of beaten egg and water) before baking can create a shiny and crispy finish.
• Preheat your oven to a high temperature before baking the pie. A hot oven helps the crust set quickly, creating a crispy exterior.
• If your pie has a top crust, make sure to cut slits or create a decorative pattern to allow steam to escape. This helps prevent a soggy crust.
• When prebaking, use pie weights or dried beans to weigh down the crust. This prevents it from puffing up and ensures an even surface.
• Keep a close eye on the baking time. Overbaking can lead to a dry crust, while underbaking may result in a softer texture.
• Once baked, allow the pie to cool on a wire rack. This prevents trapped steam from softening the crust.

Can you refrigerate pie crust overnight?

Yes, you can refrigerate pie crust dough overnight. In fact, allowing the dough to chill in the refrigerator for an extended period, such as overnight, can have some benefits for the texture and flavor of the crust. Here’s how you can refrigerate pie crust dough overnight:

• Follow your pie crust recipe and prepare the dough as instructed.
• Divide the dough into discs, usually two if you’re making a double-crust pie. Shape each portion into a flat disc.
• Wrap each disc tightly in plastic wrap. This helps prevent the dough from drying out and absorbing odors from the refrigerator.
• Place the wrapped dough discs in the refrigerator and let them chill overnight. This extended chilling time allows the fats in the dough to solidify, contributing to a flakier crust.
• When you’re ready to use the dough, take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This makes the dough easier to roll out.
• Roll out the dough on a floured surface according to your pie recipe instructions. Shape it into the desired size for your pie dish.

By refrigerating the pie crust dough overnight, you not only save time on the day of baking but also enhance the flavor and texture of the crust. The extended chilling allows the gluten to relax, resulting in a more tender and flaky crust. Additionally, it gives the fats in the dough time to solidify, contributing to a better texture during baking.

How to keep pie crust from sticking to the pan?

To prevent pie crust from sticking to the pan, you can follow these tips:

• Grease the pie plate lightly with butter, cooking spray, or a thin layer of vegetable oil. This creates a barrier between the crust and the pan.
• Line the bottom of the pie pan with parchment paper before placing the pie crust. This not only prevents sticking but also makes it easier to lift the baked pie out of the pan.
• Dust the pie pan with a light layer of flour after greasing. The flour forms a non-stick surface and helps the crust release easily.
• Ensure the pie crust dough is well-chilled before rolling it out. Cold dough is less likely to stick, and it holds its shape better.
• Roll pie crust on a floured work surface to prevent it from sticking to the rolling pin or countertop. Add more flour as needed to keep the dough from sticking.
• Before baking, use a fork to prick the bottom crust. This helps release steam and reduces the likelihood of the crust sticking to the pan.

How to Freeze Pie Crust?

To freeze pie crust, shape the prepared homemade pie dough into discs, wrap them tightly in plastic wrap, and double-wrap for added protection. Label and date the wrapped crusts before placing them flat in the freezer. How to thaw pie crust? When ready to use, thaw the crust in the refrigerator overnight, bring it to room temperature, and roll it out according to your pie recipe instructions for a convenient and time-saving baking solution.

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