Perfect Pie Crust

Learn the secret to making perfect pie crusts!

Making the perfect pie crust isn’t hard – it’s something everyone can do and it takes no time at all! In all honesty, setting up to take photos of this process took way longer than actually making the pie crust. Ha! Instead of purchasing pie crust this holiday season, make your own! It will change your life. Promise. I like an all-butter pie crust, because one of the mantras of my life is “when you have to choose between 100% butter or anything less, you always choose 100% butter.” My life mantras usually revolve around food. Ahem. I took step by step photos for this post {over 15!} to make sure you have all the information you need to successfully make perfect pie crust! Let’s dive in. 

Learn 3 essential tips for making the perfect pie crust that's flakey and delicious. Keep the butter really cold and don't overwork it! Click for tip 3.

First, you need to prep your ingredients. Start by preparing the butter and water. I fill a 2 cup measure halfway with ice and then top it off with water and put it in the fridge. For the butter, I cut it into cubes about 1/2 inch square, pile them into a bowl and then put the bowl in the freezer. The first tip for making the perfect pie crust is keep the ingredients very cold. Even if you’re using shortening, stick that in the freezer too.

Perfect pie crust

Leave the butter in the freezer for about 10 minutes. I usually measure out and combine all my dry ingredients while I’m waiting. As a side note, I made double the recipe here, which is why that looks like a pound of butter. Cuz it is.

Perfect-pie-crust

Next, you’re going to cut the butter into the dry ingredients. I like to do this by hand, but you can of course use a food processor to make it go a little faster. When you start, you’ll question if it’s ever going to come together.

perfect pie crust

About the time you start questioning your arm strength and decide you need to up those arm workouts, it will start to look like this:

Perfect pie crust

Keep going, you’re almost there! The goal is to cut the butter in until it looks to be the size of peas, like this. There will be some larger and some smaller pieces, you’re going for an average here.  

perfect pie crust

Now, it’s time to add your wet ingredients. Regardless of the recipe you use, you’ll want to keep them cold. I use sour cream in my recipe so I leave that in the fridge until I’m ready to add it. To make it mix in a little easier, I dilute it with a tablespoon or so of the ice water. Do not add too much water during this step, just a tablespoon will do.

perfect pie crust

After I add the sour cream dilution, add the ice water a tablespoon at a time until the dough just barely starts to come together.

perfect pie crust

It will be a cold shaggy mess at this point and when you dump it onto the counter, it will fall apart and there will be dry crumbs. Don’t panic! That’s what is supposed to happen. The second tip for the perfect pie crust is don’t add too much water. Add just the right amount for the dough to come together.

perfect pie crust

Flour your surface and work it together briefly with your hands until it makes a semi-smooth ball. Divide this recipe into two pieces for two pie crusts {again, I had four because I doubled the recipe}.

perfect pie crust

Next, it’s time to roll out the dough. If your dough doesn’t feel cold to the touch, stick it in the freezer for 10 more minutes before rolling it out.

perfect pie crust

You want to keep the butter in the dough cold, this is what gives pie crust a flakey texture. You should be able to see the pea sized pieces of butter in the dough when your roll it out.

perfect pie crust

Roll out the dough into a circle 12 inches across. Or roughly that. Fun fact: most bench scrapers are 6 inches long, so just use that to measure! As you roll, rotate the dough 90 degrees after each pass with the rolling pin. This keeps it from sticking.

perfect pie crust

Then, you’ll need to transfer your dough into the pie plate. Just place the rolling pin on top of the dough and gently fold it over the pin.

perfect pie crust

Then just pick up the pin and roll it out into the pie plate. Easy as…pie!

perfect pie crust

Gently lift the edges of the dough and help it settle down into the bottom of the plate. Once you have it down in the crease of the plate, just fold under the excess that’s hanging off the edges. Now, if you rolled the dough a little large and there is a lot of excess, you’ll need to trim it. But if you rolled it to about 12 inches, there should just be a small amount that will fold under easily. If I have a section with a lot of excess, I’ll relocate it to a portion of the crust with less. If you try to fold it under and you have way to much excess, the edge of the crust will be too heavy and it will literally melt off your pie as you bake it. Ask me how I know….

perfect pie crust

Then just design the edge however you choose. I did a classic ruffle here. You don’t want to over-handle the dough. Not only does this warm it up, it works the flour more which can make your pie crust tough and cause it to shrink. The third tip for the perfect pie crust is to handle the dough as little as possible.

perfect pie crust

Then you’re done! Stick it in the fridge while you make whatever filling you’re using – it will bake up better if you fill it when it’s cold. Here’s my recipe! But if you apply these tips to any dough recipe you have, it will turn out great.

Perfect Pie Crust

Yields 2 pie crusts

Learn 3 essential tips for making the perfect pie crust that's flakey and delicious. Keep the butter really cold and don't overwork it! Click for tip 3.

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 1/2 cups flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold butter
  • 3 tablespoons sour cream
  • About 1/4 - 1/3 cup ice cold water

Instructions

  1. Cut butter into 1/2 inch cubes and place in the freezer for 10 minutes.
  2. Whisk together dry ingredients.
  3. Cut butter into dry ingredients until it is the size of peas.
  4. Mix 1 tablespoon of the ice water into the sour cream. Drizzle into the dough.
  5. Add ice water, one tablespoon at a time, mixing gradually, until the dough just starts to come together. It will be shaggy.
  6. Turn it onto a floured surface and gently bring it together with your hands. Do not over-work the dough.
  7. Divide it into two portions and refrigerate until you are ready to use it.

Notes

• Keeping the ingredients cold will give you a better and more flakey pie crust.

• You can keep the dough in the refrigerator for 3 days or in the freezer for 3 months.

• If you want to use the crust right away after making it, place it in the freezer for 10 minutes to make sure it stays cold.

7.6.4
92
https://longbournfarm.com/2016/11/22/perfect-pie-crust/
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Calories
324 cal
Fat
3 g
Carbs
62 g
Protein
11 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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    Chicken Pot Pie from Scratch • Longbourn Farm
    December 21, 2016 at 9:54 AM […] about making your own pie crust, fear not! I actually wrote a very detailed post on how to make the perfect pie crust. It isn’t hard and it doesn’t take very much time at all. Give it a shot! If […]
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