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How to Make Pie Crust

Learn how to make your own pie crust in our easy step-by-step guide; it lends the perfect, flaky texture to any pie.

How to Make Pie Crust
There’s nothing quite like homemade pie crust; its delightfully flaky texture adds a baked-with-love quality that can’t be beat. It’s surprisingly simple to make, and you can use it in any pie recipe you like!

Below, we’ll show you how to make pie pastry for a two-crust pie; if you’re making a one-crust pie such as our Tempting Pumpkin Pie or Classic Lemon Meringue Pie, you’ll simply want to halve the ingredients so you only produce one pastry round, not two. You can also reference our helpful How to Make One-Crust Pie Pastry or How to Make Two-Crust Pie Pastry for added guidance.

What you’ll need:
How to:

Step 1

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened.

Step 2

Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap rounds in plastic wrap and refrigerate 45 minutes.

Step 3

When it’s time to make your pie, use a floured rolling pin (on a lightly floured surface) to roll one of the pastry rounds into a round 2 inches larger than your upside-down pie plate.

Step 4

Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side.

Step 5

Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges. Bake as directed in pie recipe.

   
Expert Tips:
  • Prevent crusts from over-browning by shielding them with aluminum foil strips. Remove foil strips 15 minutes before baking is complete so that edges can brown.
  • Bake pies between 375°F and 425°F so that the pastry becomes flaky and golden brown and the filling cooks all the way through. 
  • For a butter crust: Substitute cold butter, cut into ½-inch pieces, for half of the shortening.

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