How to make a pie crust

I love making pies. I’ve talked about this before, but seriously, it’s almost therapeutic for me. There’s just something so satisfying to me about making the whole thing from scratch – crust, filling, everything. And it just tastes soooo much better than those horrible frozen pies, or the ones in the grocery store bakery that have probably been sitting there for a week and don’t seem to actually contain real fruit.

And maybe it’s just because I like to make them, or maybe I’m just a snob, but there really is a huge difference between a pie with a homemade crust and a store-bought crust. I know, it’s just the thing that holds the filling together. No one eats pie for the crust. But still, if you start with a good crust, the whole pie is better. Trust me.

My mom is a wonderful cook, but she just refuses to make her own pie crusts. She’s convinced it’s too much work, too hard, and never turns out right. But I promise, they’re really not that hard! So I’m going to share a few tips, tricks, and my go-to recipe so that you can make your own pie crusts and dazzle everyone with your amazing pie-making skills.

how to make a pie crust 1¬†First, let me introduce you to my friend the pastry blender. This simple little kitchen gadget makes all the difference in making perfect pie crusts. They’re pretty cheap, and you can find them anywhere they sell kitchen tools. But this thing does most of the work for you.

Put your flour and salt in a large bowl, and mix together. Then add the shortening, and use the pastry blender to mix. Use a scooping motion to cut the shortening into the flour. You’ll probably need to occasionally scrape some of the shortening off the sides of the pastry blender.

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See in the picture above, there are still large chunks of shortening, but it’s starting to get this crumbly texture. Keep using the pastry blender, in that same sort of scooping motion, to break up the shortening and blend it in to the flour.

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This is about the texture you want it to be – nice and crumbly looking, almost like lots of little pea-sized lumps. Now you’re ready to add the water. Use cold water! This keeps the shortening from melting. I know some people even use ice water, but as long as it’s cold, it’s worked for me.

Start adding the water one tablespoon at a time. You can keep using the pastry blender at first, but I usually end up using my hands once it starts getting soft and sticky.

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Your dough should look about like this – a little bit sticky, but still kind of flaky. If it won’t stick together, add a little more water. If it’s really sticky and wet, add a little more flour. Don’t over-mix or knead it, just mix till it will stick together and form a ball. You want a nice marbled look (you can see it better in the picture below). Form a ball, and turn it out onto a floured surface to roll it out. Press the ball flat with the palm of your hand. You can refrigerate the dough for about half an hour now, wrapped in plastic wrap, before rolling it out – some say it’s easier to roll and makes the crust more flaky. I usually don’t (because I don’t plan ahead and have enough time…) and mine still turn out fine.

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Roll it out until it’s nice and thin. If it starts to tear, wet your fingers and patch it back together. If the dough sticks to the rolling pin too much, rub a little more flour onto the rolling pin. When rolling the dough, use firm and even pressure on the rolling pin to push the dough out and away rather than down. Change directions often to create a circle. (Don’t worry if it’s not perfectly round. Mine never are. You’ll trim the edges later anyway. You just want to make sure it’s roundish so it will fit in your pie pan.)

You can see that nice marbled look in the picture above – it’s the shortening not completely blended in with the flour. This is what makes the pie crust flaky! That’s why you don’t want to over-mix it.

Once you think it’s thin and big enough, turn your pie plate upside down over the crust to measure; it should come out at least one to two inches all the way around the edge of the pie pan. If it’s big enough, you’re ready to move it to the pie pan!

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The best way I’ve found to do this is slowly and gently lift one side and fold the crust in half. Then, still slowly and gently, lift one side to fold it in fourths. Now pick up the wedge of crust, move it to the pie pan, and unfold it. If there are any tears, wet your fingers and press the crust back together.

Now trim any extra around the edges (you can leave a little extra either to make a decorative edge, or to seal the top crust on) and fill your pie! Or if you’re making a cream pie or other pie that doesn’t need to bake, poke a few holes with a fork in the bottom and side, and bake the crust. (The holes keep it from puffing up or forming bubbles in spots.)

And here’s my favorite recipe! Makes one 9-inch crust

Basic Pie Crust

1 cup flour
pinch of salt
1/3 cup shortening
3-4 Tbsp cold water

Mix flour and salt in a medium or large bowl. Add the shortening, and use a pastry blender to cut it in to the flour (see tips above).

Once it has a nice crumbly texture, about the size of small peas, begin to add the water one tablespoon at a time. Continue adding water until the dough becomes sticky enough to form a ball. If it gets too sticky, add a little more flour.

Roll it into a ball, then put it on a floured surface and press it flat. You can wrap it in plastic wrap and refrigerate for about half an hour if desired (some say it makes it easier to roll out, and flakier). Use a floured rolling pin to roll out the dough. It should be about two inches larger than the pie pan. Slowly and gently fold the dough in fourths, transfer to the pie plate, and unfold. Mend any tears with wet fingers gently pressing the dough back together. Trim the edges, and you’re ready to fill the crust! Then just bake according to the directions for that pie.

If you’re making a pie that needs a pre-baked shell, use a fork to poke a few holes in the bottoms and sides, then bake it at 475 for about 15 minutes (check after 10). Let it cool, then fill.

Sorry if I disappointed anyone by not having cute ideas for the pie crust edges. I usually just use a fork to create a ridged look, or put a crust on top – which I’ve usually cut a heart or other shape in the center of. Maybe some day I’ll get more creative and share some decorative ideas! In the meantime, go make a pie and see how simple and delicious it is to have a homemade crust!