How to Make the Best Pie Crust

Did you know pie crust is a science? And, if it’s done correctly and with the correct ingredients, it can make your mouth water. This recipe has been passed down through generations of cooks that have perfected this gem.

The “3 ingredient pie crust” is a simple and easy recipe that only requires 3 ingredients. This recipe will make the best pie crust.

Pie Crust with Flaky Flavor

I have to confess something before we get started on this fantastic pie crust. I’ve never been a big fan of pies. I’d rather have a cookie than a piece of pie any day, and although I love pie on occasion, it’s not something I’d select first. One of those reasons is because I don’t much like producing it. I’ve always considered pie crust to be picky, as well as dry and tasteless in general. BUT THEN there was this perfect flaky pie crust recipe. So, where are we now? Now I’m a huge fan of pies. And it only seems fair to share how to produce the perfect crust with all of you.

We’ve broken it down step by step to eliminate any guesswork and guarantee that this ideal pie crust recipe comes out just right.

Step 1: Pulse all of the dry ingredients together in a food processor.

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In a food processor, combine the flour, sugar, and salt and pulse a few times until well combined.

Step 2: Pulse the dry ingredients with cold butter until they resemble wet sand.

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To keep your butter cool, chop it into little cubes and place it in the freezer for fifteen minutes. The secret to a flaky pie crust is to retain those tiny little butter pockets, which is why freezing cold butter is essential. Pulse the items a few times until they like wet sand and there are no apparent butter bits left.

Step three: Knead the dough with icy cold vodka until it comes together.

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Sarah, why the chilly vodka? Are you insane? Guys, pay attention to what I’m saying! Because of the high alcohol level of vodka, it evaporates fast in the oven, leaving you with a soft, flaky pie crust.

Begin by pulsing the dough with 3 tablespoons of icy cold vodka. If the dough does not start to come together in the food processor, add one tablespoon of vodka at a time until it does. The dough will be thick but not dry, and you’ll know it’s ready to put it in the fridge when it looks like the second picture above.

Step 4: Divide the dough into two balls, cover in plastic wrap, and chill.

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This pie crust recipe makes two bottom crusts or one bottom and top crust for a pie. To pre-portion your dough, divide it into two balls before refrigerating it.

Your pie dough should be refrigerated for at least an hour, but up to two days! If you don’t feel like making a pie right now, you may freeze the dough for up to three months and use it anytime you need a flawless handmade pie crust. Simply take it out of the fridge the day before you want to use it to defrost!

Step 5: On a floured board, roll out the pie dough into a big circle.

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Make sure you flour your surface completely since you want to get it correctly the first time. It’s best if you don’t overwork your dough. Roll out the dough into a circle that is at least two inches larger on both sides than your pie plate.

Step 6: Place the pie dish on top of the dough and cut a circle two inches wider than it.

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Cutting a 2 inch border around your pan will give you some leeway in getting it properly centered.

Step 7: Unroll the pie dough over your pie plate after rolling it around your rolling pin.

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Place your rolling pin along the dough circle’s edge. Wrap the top of the dough around your rolling pin and peel it off. As you continue to peel off the pie crust, rotate the rolling pin. Continue wrapping the dough around the pin until it is completely wrapped. Then, ta da!, unroll the dough over the pie plate. There are no ripped or broken pie crusts in my house!

Step 8: Trim the dough and, like a sleeping bag, roll the pie dough’s edges under.

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Roll the pie dough beneath itself using both hands, rolling it up and under towards the pie plate. Rep this process all the way around the pie dish, then use your fingers to seal everything in and smooth out the crust so you have a great, thick crust to form those classic pie crimps.

Step nine: Crimp the pie dough’s edges.

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Make a “v” with two fingers on one hand and brace it on the crust’s exterior. Make an indent between the “v” and the “v” using your other hand’s index finger. Rep until you have a beautifully crimped pie crust all the way around your pie.

Step ten: Brush an egg wash along the sides of the pie crust and poke holes in the bottom with a fork.

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Apply an egg wash to the edges of your pie crust using a pastry brush. This will result in a lovely golden brown finish. Finally, poke several holes in the bottom of your pie crust with a fork to avoid air bubbles.

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And there you have it, my friends, the finest pie crust ever.

Print

How to create the greatest pie crust ever with step-by-step instructions. This buttery, flaky pie crust is the ideal foundation for any pie!

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 45 minutes
  • Time spent: 55 minutes
  • 1 pie crust (top and bottom) yields 1x
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 45 minutes
  • Time spent: 55 minutes
  • 1 pie crust (top and bottom) yields 1x
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 45 minutes
  • Time spent: 55 minutes
  • 1 pie crust (top and bottom) yields 1x
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

  • flour, 2 1/2 cups
  • 1 tbsp sugar (granulated)
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, cut into cubes, chilled
  • 3–4 tablespoons vodka or water, ice cold
  • 1 egg (for the egg wash)

Instructions

  1. In a food processor, combine the flour, sugar, and salt. In a food processor, pulse the cold butter cubes until the mixture resembles wet sand and there are no big bits of butter left.
  2. One spoonful at a time, pour in the ice cold vodka (or water). Don’t add any more vodka if your dough has come together. Just enough to hold the dough together. Mix until everything is well blended. Remove the dough from the food processor, split it into two equal pieces, and roll each piece into a flat oval disk that may be wrapped in plastic wrap. Refrigerate for at least 30 minutes and up to two days, or freeze for up to one month.
  3. When you’re ready to create the pie, roll out the dough on a floured surface into a big circle that’s approximately 1/8th inch thick. Place the pie dish face down on the dough circle and cut a border 2 inches wider than the pie dish with a sharp knife.
  4. Roll the dough around your rolling pin until it is completely wrapped. Roll out the dough and place it in the middle of the plate.
  5. Like a sleeping bag, roll the extra dough on the edges in and under towards the dish. To make a thick outer crust, push the dough with your fingers to seal it.
  6. Crimp the dough by creating a “v” on the outside of the pie crust with two fingers of one hand and an indent in the pie crust with the index finger of the opposite hand. Continue crimping the crust all the way around the pie.
  7. An egg and a teaspoon of water are whisked together in a small bowl. Brush the pie crust’s edges with a pastry brush. Finally, puncture a few holes in the bottom of the crust with a fork to prevent air bubbles from developing. Use it to make your favorite pie!

Keywords: foolproof, simple, flaky, how to, the best, buttery

Notes

*This recipe yields enough dough to create two pie crust bases or one pie with a top crust! Feel free to reduce or quadruple the recipe depending on your requirements!

The “double pie crust recipe” is a simple and easy way to make the best pie crust. The recipe includes both shortening and butter, which makes for an amazing double pie crust.

Frequently Asked Questions

Which is better pie crust with butter or shortening?

A: Pie crust with shortening is easier to work with than pie crust using butter.

Why do you put vinegar in pie crust?

A: The vinegar decreases the pH of the crust, which prevents it from becoming tough and flaky when baked.

Why would you add an egg to pie crust?

A:

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