How to Make Pie Crust
After years of talking to readers, I’ve decided that pie crusts really are like kryptonite to your baking Super Man ego. Why are you all so afraid?! Well chin up–it’s gonna be okay. Here’s how to make a pie crust.
I admit that this is post has a nearly insane number of pictures in it. I did that because I know how much you hate making pie crusts. Fear making pie crusts. Or have no earthly idea where to even begin making a a pie crust. And I don’t want you talking mean about me behind my back.
Pie crust can take a little practice, and yes, I’ve messed up plenty in my lifetime. But the good thing is, you’re going to fill it with something so no one’s really going to see if messed it up, and it’s still going to taste good.
Step by step instructions and pictures are after the recipe so just keep scrolling!
How to make pie crust
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 5 to 7 tablespoons ice water don't put the ice in the dough
Instructions
- Stir the flour and salt together in a bowl.
- Add the shortening or lard and mix with your hands until the shortening is about the size of peas and is evenly spread through the flour.
- Add the water starting with four or five tablespoons and adding the rest only if the dough is super dry and won’t hold together.
- Place the crust on plastic wrap and use the wrap to mash the dough into a ball and bring in any crumbles until they are all worked together. Wrap in plastic wrap.
- Flatten to a disc and place the dough in the fridge for at least 30 minutes. At this point you can even freeze dough or place in the fridge for a day or two tightly wrapped. Just let it sit out for a few minutes or thaw in the fridge before trying to roll it if you aren’t using it right away.
- When you're ready to roll, flour your hands, board and rolling pin.
- Roll the dough to about 1/4 inch thick, moving the dough 1/4 turn every few rolls with the pin so it doesn't stick.
- Once the dough is large enough, turn your pie plate upside down and cut a two inch border around the edge of the pie plate. Remove the plate and roll the crust around your rolling pin to transfer it to the pie plate. You can patch small (and yes even big holes) later.
- Add fillings as indicated and bake according to your pie recipe.
Nutrition
Stir the flour and salt together in a bowl. Add the shortening or lard and mix with your hands until the shortening is about the size of peas and is evenly spread through the flour. Add the water starting with four or five tablespoons and adding the rest only if the dough is super dry and won’t hold together.
It’s okay to have a few crumbles after mixing. See?
Place the crust on plastic wrap and use the wrap to mash the dough into a ball and bring in any crumbles until they are all worked together. Wrap in plastic wrap.
Flatten to a disc and place the dough in the fridge for at least 30 minutes. At this point you can even freeze dough or place in the fridge for a day or two tightly wrapped. Just let it sit out for a few minutes or thaw in the fridge before trying to roll it if you aren’t using it right away.
When you’re ready to use your dough, try to avoid handling it a lot so it doesn’t get warm and sticky. But, then again, it’s not a bomb. Do the best you can and make sure to flour your board, your rolling pin and hands well.
Roll the dough to about 1/4 inch thick or a bit thicker if you’re just starting. As you roll, move the dough and toss a light dusting of flour underneath as you work.
Once the dough is large enough, turn your pie plate upside down and cut a two inch border around the edge of the pie plate. Remove the plate and roll the crust around your rolling pin to transfer it to the pie plate. If it sticks, do the best you can to gently peel it up. You can patch small (and yes even big holes) later, so try not to sweat those.
Unroll the pin over the pie plate and boom–your crust is perfectly in place. Well, perfectly is a subjective term I guess.
And oh look! I had a hole in mine! See how I patched it? I’m not perfect either. I know. You’re shocked. Now let’s gather ourselves and move on.
Now you can finish your crust any way that suits you. Here I’m crimping the edges by making a dent in the crust between my index finger and thumb, but you can use a fork to just make lines or hey–leave it like it is. I’m down with whatever works for you. And boy aren’t my kids good with a camera? I’m still impressed. 
Now just look at your pie crust making self. It stinks when I go to the fridge for a store bought box of them and discover I’m out–but at least I know how to whip one up. And you can too. Fill it with blackberries or chocolate for a sweet treat or go savory with chicken pot pie or quiche. It’s totally versatile and you did it. I’m so proud.
I love your Blackberry Pie recipe. I reviewed some other recipes but none cme close to this one. Fall is near and I will be making it for our Thanksgiving meal this year. I think everyone will love the after-dinner change. So glad I found you on YouTube, too! Love your spirit!
Thank you Stephanie! I think this recipe is the best version also. I hope your family loves it this year. –Rachel
Fantastic!
If anyone is interested, I have a recipe for pie crust that you make ahead. You mix the dry ingredients together and cut in the lard, then store in a tight container in a cool place. When you want to make pie,you just take out a cup or so for each pie and then sprinkle in the ice cold water and gently mix and roll.
That’s a great idea Theresa. Post the recipe here in the comments for us. Thanks for sharing!