Pie Crust from Scratch
Making your own pie crust is a breeze with just a few basic ingredients, many of which you likely already have on hand. Here’s a breakdown of what you’ll need and why each ingredient is important:
All-purpose flour: Use high-quality all-purpose flour for the best results, we suggest the King Arthur brand. Proper measurement is crucial for a tender, flaky crust. We recommend the spoon and level method: spoon the flour into your measuring cup and level it off with a straight edge.
Salt: Salt enhances the flavor of your pie crust. If you're using salted butter, you can skip adding extra salt.
Fat: We blend butter and shortening (Sweetex High Raito works best) for the ideal crust. Butter adds flavor and richness, while shortening provides structure. Keep both fats cold—refrigerate them until you're ready to use them. Small pieces of cold fat will melt during baking, creating the flaky texture we love.
Ice water: Ice water binds the dough together. Start with 8 to 10 tablespoons, adding just enough to bring the dough together without making it too sticky. Squeeze a bit of dough in your hand to test if it holds its shape; if it crumbles, add more water, one tablespoon at a time.
How to Make Pie Crust
This recipe yields enough dough for one double-crust pie or two open-faced pies.
Step 1: Combine Dry Ingredients
In a large bowl, mix the flour and salt. This ensures even distribution and breaks up any clumps.
Step 2: Cut in the Fat
Using a pastry blender or fork, cut the cold butter and shortening into the flour until the mixture resembles coarse cornmeal. If your kitchen is warm, chill the butter for 10 minutes to keep it cold.
Step 3: Add the Water
Once the dough looks like cornmeal with small pea-sized bits of fat, add 8 tablespoons of ice-cold water. Stir until large clumps form. Add more water, one tablespoon at a time, if the dough is too dry. Test by squeezing a bit of dough in your hand—if it holds together, it’s ready. If it crumbles, add more water.
Step 4: Chill the Dough
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
How to Roll Out Pie Dough
When ready to make your pie, lightly flour your work surface and rolling pin to prevent sticking. Begin rolling from the center of each dough disc, applying even pressure and turning the dough a quarter turn after each roll. Continue until the dough is about 12 to 14 inches in diameter and 1/8 inch thick, which is ideal for a 9-inch pie.
For a larger or smaller pie, roll the dough about 3 to 5 inches larger than your pie pan to ensure you have enough overhang.
For Open-Faced Pies: Place the rolled-out crust in your pan, fill it with your chosen filling, and add any decorative dough cut-outs. Bake according to your recipe.
For Double-Crust Pies: Fit the bottom crust into your pan, add the filling, and place the top crust over it. Cut small vents in the top crust for steam to escape, crimp the edges, and bake as directed.
Pie Baking Tips and Tricks
-
Storing Dough: Prepared pie dough can be chilled in the refrigerator for up to 3 days or frozen for up to 3 months. When you’re ready to use it, thaw the dough in the refrigerator overnight.
-
Rolling Out Dough: If your dough is too stiff to roll out, let it sit at room temperature for 10 to 15 minutes to soften slightly.
-
Mixing the Dough: Avoid using your hands to mix the dough, as the warmth from your hands can melt the butter. Instead, use a pastry blender or fork.
-
Measuring Flour: Use the spoon and level method to measure your flour. Spoon the flour into your measuring cup and level it off with a straight edge to avoid adding too much flour, which can result in a dry, crumbly crust.
-
Chilling Fats: Ensure that your butter and shortening are cold before cutting them into the flour. This helps achieve a flaky texture.
-
Adding Water: Add water to your dough one tablespoon at a time. Too much water can make the dough sticky, so add just enough to bring the dough together.
-
Preventing Burnt Edges: To keep your pie edges from burning, use a silicone pie crust shield or wrap the edges with aluminum foil during baking.