How to Make A Pie Crust
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How to Make A Pie Crust

The tastiest pies are built
from the crust up. We’ll show you how to hand make a
delicious homemade pie crust with ease. There are just 4 ingredients in
a pie crust: flour, water, salt and fat,
like butter, shortening or lard Keep these ingredients in your
pantry and you’ll always be just minutes away
from a perfect pie crust. Before you get started, make sure the
fat, water, and mixing bowl are well chilled. Step One:
Combine dry ingredients Combine the flour and salt in the
proportions called for by your pie crust recipe,
in a mixing bowl. Step Two:
Cut in the fat. Some of the best pie crusts are
made with the combination of fats. Half butter, for rich flavor,
and half shortening or lard for a satisfying flakiness. You can experiment to see which fat
or combination you like the best. Slice the cold fat into small pieces
before you add it to the flour and salt mixture to make it easier to
work into the dry ingredients. Use a pastry cutter to work the fat into
the flour, turning the bowl and scraping the flour into the center as you go. Work the fat into the flour until the
clumps are the size of small peas. These little bits of fat will form
air pockets as the crust bakes, making the crust beautifully
flaky. Step Three:
Add liquid. Sprinkle the mixture with a little
ice water, 1 tablespoon at a time. After each tablespoon, mix in the
water gently with a fork. Don’t add into much liquid,
or you’ll get sticky dough. Start for the minimum amount
called for in the recipe you’re using. The mixture might look dry
and crumbly after you add the liquid, but don’t add more. Instead, test the dough by
picking up a handful and squeezing. If it sticks together, its perfect. If it’s still too crumbly,
add another half tablespoon of liquid. Lightly toss the mixture,
and test again. Avoid over working the dough so
you don’t end up with a tough crust. Step Four:
Refrigerate dough. The dough needs to rest in the cold
fridge so the flour will absorb the liquid, and the dough will relax,
and become easier to work with. Transfer the dough to a resealable
gallon sized plastic bag. working from the outside of the bag,
squeeze the dough together into a flat disks shape. If you’ve made enough dough
for a double crust pie, divide the dough in half and put into
separate bags, flattening the dough into disks. Squeeze the air out of each bag,
and refrigerate the dough for 1 hour. Step Five:
Roll out dough. You’ll need a rolling pin,
a simple wooden one will do the trick. Lightly flour a work surface.
Remove a disk of dough from the fridge and unwrap it.
Place it on the floured work surface. Flatten the dough slightly with your
hands and dust the top lightly with flour. Dust your rolling pin with flour to help
keep the dough from sticking to the rolling pin;
and roll outwards from the middle, rotating a quarter turn
after every roll. Continue rolling and rotating
until the dough is no thicker than one fourth of an inch Place the pie plate upside-down
on the dough to see if it’s big enough. The dough should be at least 2 inches
wider in diameter than your plate, and 4 inches if your dish is very deep. Step Six:
Place the dough in the pan. Gently fold the dough in half.
If it’s very pliable, you can fold it into quarters. This makes
an easy to transfer packet of dough. Carefully transfer the folded dough
to the pie dish and position the point of the folded circle right at the center of
the dish. unfold the dough, and gently press
it into the pan, making sure you press it into
the bottom edges. If the dough crack or tears,
don’t worry, that’s easy to fix. Just wet your fingers with a little water,
and press the dough back together. Step Seven:
Trim the edges Use a paring knife, or kitchen shears,
to trim the dough that hangs over the outer edge of the pie dish. Leave about and inch over
hanging. Crimp the edges if you’re making a
one crust pie. If you’re doing a double crust pie,
roll out the other half so it’s about an inch wider in diameter than the pie dish.
Transfer it carefully to a baking sheet that’s lined with parchment paper.
Cover it all with plastic wrap, and place into the fridge
for at least 30 minutes. This prevents the dough from
shrinking during baking. Now that you’ve prepared your pie crust,
fill it up according to your recipe, and bake. Use the extra bits of pie crust to
decorate the top if you like. Once you master pie crust basics,
experiment with the ingredients to change the flavor and
get creative. A homemade pie crust can’t be beat!

About Earl Carter

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100 thoughts on “How to Make A Pie Crust

  1. Good video for basic pie crust. I'm just amazed, though, at the angry, hateful, racist, and political comments I've read here! What kind of mentality does someone have to call a person the N word, tell them to "go back to Africa", and say they have been brainwashed by the democrats simply because they implied they might not have liked this video?!?! It's JUST a recipe for PIE CRUST, for crying out loud!!! More pie, less hate!

  2. lmaoo might as well scoop pieces of butter right out the container like if you don't put the whole thing in the bowl and use your muscles to mix it

  3. if you realise you dont have 1.30 hours to refrigerate in total, try kneading with about ten ice cubes until you have the right consistency and remove ice cubes

  4. After watching several pie crust recipe videos, I still think that making a good pie crust is both art and science. The many precise steps, exact measurements and hand work is just too much for me. Every crust I've tried failed. So I'll just buy premade crust at the store.

  5. Just made a pie… wish I'd checked this beforehand haha. The folding is the tip I needed. Internet also told me to roll the dough between two baking sheets. Do not… do that. The flower is much easier

  6. This is proper pie crust technique and a good tutorial, however, why do you need to use two giant plastic ziploc bags to refrigerate your dough for an hour, is there not enough plastic in the world? You can simply place the dough on a sheet pan and cover with parchment or a towel, they will not be in the fridge long enough to dry out, think about it! Plastic people, you gotta go!

  7. You fucking useless dildo !!! "the proportions in your recipe" ?!!? What the hell is wrong with you? Why do you think people watch a youtube video about making pie crust? Just about none of us came here with a recipe in one hand and hitting play to watch how to mix it with the other hand. It's world record level stupid. Take this channel down! You suck!

  8. I've been wanting to learn how to make a homemade pot pie crust for weeks now. And after stressing about the process for two days now trying to gear up with enough research before I dived in I just finished my first ever one a half hour ago. It didn't come out that bad, this vid definitely was helpful but not having the measurements sucked but I'm glad someone on the comment thread posted them THANK YOU, also check out Crouton Crackerjack's vid it really helped out alot too more so than this because he taught me how to make a lid for the pot pie if you're doing a double one. I know it's a process but it's so worth it, my family loved the buttery flakey surface I just wished the base was cooked alittle more crispy.

  9. The thumbnail displays a different pie crust than what’s in the video? I came to see how to flute the edges as the person in the thumbnail has done…but that’s not shown. That’s a different counter, so it’s just a random pic that was included? No one had noticed that? Maybe my account is switching up the pics? 😕

  10. But how to finish top of pie. And some recipes require paper thin dough…good video…now I can make apple pie…steak n onion pie etc

  11. It was too salty because this doesn't say proportions. I thought there would be a link to the same recipe in the description but nope.

  12. I came here after watching the Great British Bake Off (S3E5) completely screw up American pie crust, so I could try to recover emotionally.

  13. Hi, im wondering where did I go wrong when I prebaked my pie crust it totally collapsed. I used a non stick plain pan. Does it have to do with the pan Im using or something else? Please help thanks

  14. Hi, that good tutorial, most of the time a sew videos to learn about those recipes, I want to share this video to show an easy way to make it .

  15. Lord I ask you where in the HELL do these people come from. If we already knew the proper measurements of the ingredients why the FUCK would we be watching a damn video?

  16. I'm sorry but that pie wasn't very pretty. I am trying to learn how to make it look really good. They didn't leave any dough hanging over edge for crust? Most pies need a little lift on outside edge to keep the mixture in the pie. Will keep looking for a full video of exactly how to do it. They made a point of saying to put it in a zip lock bag to cool but then when unwrapping it it was in plastic wrap? They didn't put a top on the pie. Oh well. Will keep trying.

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