Skip to content

No Fail Homemade Pie Crust

No Fail Homemade Pie Crust – Is there such a thing? I often hear people complain that they cannot make homemade pie crust. With a few tips and a foolproof recipe, anyone can make their own savory and sweet pies from scratch–just in time for the holidays.

 

Homemade pie dough in pie shell and rolling pin with pie crust ready to go into pie shell

I’ve made it an ambition to create an all-around perfect pie crust recipe, so that you can make chicken pot pie, blueberry pie, sweet potato pie, pecan pie, and any other pie you crave with just a few simple ingredients.

I’ve put together a few tips that I think will help to prevent you from running into trouble as you make your pie, or to get you out of trouble if you run into some. I’ve learned these tips through much trial and error, and they have never let me down.

Pie dough in silver pie plate over black marble

A Few of My Favorite Pie Crust Tips:

  1. Always start with super cold equipment and ingredients. I put both in the freezer for about 15 minutes before I begin to make the crust. If you start with warm ingredients, you won’t end up with that tender, flaky crust you are craving.
  2. Use a pastry cutter or fork to incorporate the fat into the flour. I usually use my food processor for this purpose. Your hands are ok in a pinch, but they are warm. You want to avoid warming your ingredients. If you do, always feel free to put everything back in the refrigerator or freezer for a few minutes before continuing.
  3. Be careful not to add too much water. Every flour is different and will require more or less water than what is called for in the recipe. Watch the dough. It should be shaggy, not perfectly formed when it is done. I wrap the dough into the refrigerator so that the liquid will penetrate into the flour. It is better to have too little than too much. You can use a spray bottle to add a small amount of water if you don’t have enough.
  4. If you added too much water, you can fix it! Chill the dough, and then when you are ready to roll the dough out, just use a little more flour than you normally would and incorporate it into the dough.
  5. Don’t overwork the dough, or it will get tough.
  6. When rolling the dough, start in the middle and roll away from you, then back to the middle and towards you. Then turn the dough and repeat the rolling process to create a circle.
  7. When moving the dough into the pie shell, gently roll the dough onto the rolling pin and transfer to the pie dish. Do not push the dough into the pie shell to make it fit; allow the dough to settle in, being careful not to stretch the dough. Stretched dough will shrink.
  8. If making a double-crusted pie, roll the remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch overhang under the original pie crust. Crimp the edges using your index finger and thumb. Make steam vents by using a sharp knife to cut 4 slits in center of the top crust.
  9. If making a lattice crust, roll remaining half of dough into an 8×10-inch rectangle about 1/8-inch thick. Cut the rectangle lengthwise into 1-inch strips. Make sure to do this on a floured surface so lattice strips don’t stick. Arrange strips about one inch apart on top of the pie. Fold back every other strip half-way over itself, and then place of the remaining strips perpendicular to the original. Return the folded strips back to their original position. Fold back the alternate strips now and place another strip across the unfolded strips. Return folded strips back to their original position and repeat by continuing to weave the lattice crust on top of the pie filling. Use a knife to trim off the excess. Use your index finger and thumb to pinch dough to make a fluted design.

So now that you have all these tips, go make an amazing pie for your family! Here are a few of my favorites: Coconut Cream Pie, Wild Blueberry Pie,  Pecan Pie with Bourbon and Brown Sugar,  Sweet Potato Pie with Cream Cheese Whipped Cream and Candied Nuts, and Chocolate Meringue Pie.

Happy Pie Making!

Homemade pie dough in silver pie plate on old baking sheet

Happy Pie Making!

Homemade pie dough in pie shell and rolling pin with pie crust ready to go into pie shell

Homemade Pie Crust

With a few tips and this foolproof recipe, anyone can make their own savory and sweet pies from scratch--just in time for the holidays.
0 from 0 votes
Course Dessert
Cuisine American

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 3/4 cup unsalted butter (1 1/2 sticks), very cold
  • 1/3 cup Crisco vegetable shortening, very cold
  • 6 tbsp ice water, plus more if dough is too thick

Instructions
 

  • Place flour and salt into food processor fitted with a steel blade and pulse to mix.

  • Dice butter. Add diced butter and cold shortening to processor.

  • Add ice water to the mixture down the feed tube with machine running. Pulse machine until dough forms a ball. Wrap in plastic wrap. Refrigerate 30 minutes.

  • Cut dough in half. Roll one of the pieces on a well-floured board rolling from the center to the edge, turning and flouring the dough to make sure it does not stick.

  • Continue rolling until 14 inches in diameter. Fold the dough in half over the rolling pin, place in pie pan. Unfold and mold to pie plate.

  • If making a double-crusted pie, roll remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or to the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch If making a double-crusted pie, roll remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or to the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch overhang under the original pie crust. Crimp the edges using your index finger and thumb. Make steam vents by using a sharp knife to cut 4 slits in center of the top crust.
  • If making a lattice crust, roll remaining half of dough into an 8x10-inch rectangle about 1/8-inch thick. Cut the rectangle lengthwise into 1-inch strips. Make sure to do this on a floured surface so lattice strips don't stick. Arrange strips about one inch apart on top of the pie. Fold back every other strip half-way over itself and place of the remaining strips perpendicular to the original. Return the folded strips back to their original position. Fold back the alternate strips now and place another strip across the unfolded strips. Return folded strips back to their original position and repeat by continuing to weave the lattice crust on top of the pie filling. Use a knife to trim off the excess. Use your index finger and thumb to pinch dough to make a fluted design.
Keyword holiday dessert, pie, pie crust
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating