This pie crust recipe includes an easy step-by-step photo tutorial for making the perfect pie crust from scratch. Here’s a secret, making a pie crust is actually SUPER simple! All that is required in making a good pie crust is knowing a few little tricks i.e. using cold butter and not over mixing.
Pie Crust Ingredients
Before we get to how to make a pie crust, let’s start with the ingredients.
- Flour
- Granulated sugar
- Salt
- Unsalted butter (1/4 inch cubes)
- Cold water
- Egg white
For a double layer or a braided lattice pie crust double the recipe so you have enough dough for the top. Here is an easy video on How to Lattice Pie Crust.
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
Pie Crust Equipment
- Food Processor: I used this Cuisinart food processor. You can also skip the food processor and use a pastry cutter.
- Mixing Bowl
- Pie plate
- Rolling Pin
- Optional
- Pastry Brush
- Pie weights or dried beans for blind baking
How to Make Pie Crust
I find images extremely helpful when tackling a new recipe so I decided to show you the process step-by-step.
- Pulse together flour, sugar and salt in a food processor.
2. Cut the cold unsalted butter into 1/4 inch cubes, spread it evenly around the bowl of the food processor and pulse together 25 times (again, using short pulses) or until the butter is well incorporated.
3. Add the rest of the flour and pulse together another five times.
4. Transfer the flour mixture into a bowl and sprinkle with cold water and knead together until the dough comes together. When you first start kneading the flour mixture together, you might get worried that it’s looking a bit dry. Don’t freak out and add more water! Simply press the mixture together and eventually it will form a ball.
5. Once the dough comes together, wrap in saran wrap and place in the fridge for about two hours or up to 3 days (this keeps the butter intact so you end up with a flaky dough).
6. Once chilled, place on a floured surface and roll into a large sheet.
TIP: At first, the dough will be a little stiff. To help with this start rolling and, if the dough cracks, reshape into a ball and start again. This usually solves the problem, and the dough rolls out easily.)
7. Once you have rolled out your dough, gently place it into your pie dish. Next, even off the excess dough leaving a good amount for the decorative trim.
8. Fold the excess dough around the trim on top of itself then, using the knuckle of your pointer finger and the pointer and middle fingers on the opposite hand, push the dough to form a scalloped edge. (here is a good video tutorial on how to crimp a pie crust)
Oh! And to get a nice golden crust, brush the edges with an egg wash (quick how to below) right before popping it in the oven.
Now you have a gorgeous pie crust!
How To Blind Bake a Pie Crust
Your recipe might call for blind baking which simply means letting the pie crust bake for a little while on its own before you add the filling. To keep the pie from wilting in the oven (if you are cooking it separately from the filling) you need to use pie weights or another pie weight substitute e.g., uncooked beans..
To do this, just place a piece of parchment paper or aluminum foil inside of the pie dish, then fill with pie weights or pie weight substitutes and cook as normal!
Pie Weight Substitutes
Because not everyone has pie weights laying around their kitchen here are a few substitutes:
- Uncooked beans, rice or corn
- Popcorn kernels
- Sugar
- Steel ball or other small metal objects
- Marbles or smooth stones
- Baking Chain
Make sure any weight substitutes are clean and oven safe.
How to make Egg Wash
- Egg: Use whole egg, egg yolk, whites or eggbeaters.
- Milk: Whole milk, cream, half and half (Nonfat milk can be used but not recommended). Water can be used as substitute for milk as well.
Egg Wash Steps
- Beat the eggs
- Add water or milk and beat with a whisk or fork.
- Use a pastry brush to brush lightly over your pie crust.
Try making these pies with this pie crust recipe:
- 12.5 oz flour
- 3 tbs. granulated sugar
- ¼ tsp. salt
- 2.5 sticks cold unsalted butter (cubed)
- 5-6 TBS cold water
- 1 egg white
- In a food processor, combine ¾ of the flour with the sugar and salt. Pulse together 2 times.
- Then, add the ¼ cubes of butter (be sure to evenly spread it around the bowl of the processor) and pulse together 25 times (using short pulses).
- Add the remaining flour and pulse together 5 times, then place the flour mixture into a large bowl. Add the cold water and knead together until a ball forms.
- Form a disk, cover with saran wrap and refrigerate for at least 2 hours.
- Once chilled, roll out into a large circular sheet.
- Place in pie dish and decorate as you wish.
- Before cooking, brush the crust with egg wash (just whisk the egg white)
- Then place a piece of parchment in the pie and fill with dried beans (this helps keep the shape of the crust while baking)
- Bake on 350 for 30-35 minutes or until golden brown.
