Pie Crust 101: Learn the secrets for making the perfect pie crust


I don’t know if you’re like me but secretly I’ve always wanted to know how to make a real made-from-scratch pie crust but every time I’ve tried it never turns out…I’ve failed even the proclaimed “No Fail” pie crust recipes.  There is something magical about being able to make a real pie crust, it’s similar to the magic of being able to make your own homemade bread.  And, since we can all make homemade bread, thanks to the EZ bread recipe and how-to video, it’s time for all of us to conquer the All-American-just-in-time-for-Thanksgiving-pie crust.  Plus, cooking from scratch is always a GREAT way to use food storage.  Like I said before I definitely have never had luck with pie crusts, however, my good friend, Del, does.  In fact, she has spent the last 30 years perfecting her pie crust and she graciously allowed me to film her for this little mini class to teach me (and YOU!) EVERYTHING we’ll need to know in order to make a delicious made-from-scratch pie crust! This isn’t the short 5 minute segment you’ll see on morning tv. By the end of this mini-class you WILL feel confident enough to make your own delicious pie crust…how do I know? Because now I’M CONFIDENT enough to try my own delicious homemade pie crust. (So make sure and leave a comment thanking Del!) 

HOW TO MAKE YOUR OWN PIE CRUST: PART ONE

HOW TO MAKE YOUR OWN PIE CRUST: PART TWO

HOW TO MAKE YOUR OWN PIE CRUST: PART THREE

THE RECIPE: DEL’S PERFECT PIE CRUST

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 3 tablespoons granulated white sugar
  • 1/4 cup Crisco shortening, cold
  • 12 tablespoons butter, cold and cubed NOT Margarine.
  • 1/4 cup to 1/2 cup ice water

Chill your bowl, pastry cutter or whisk, and all ingredients in the fridge for at least 30 minutes.  Sift together dry ingredients.  Cut shortening into dry ingredients to a corn meal consistency.  Slowly cut in butter until the consistency resembles small peas.  Add 3 T. ice water and mix together dough with hands.  If more water is needed, add it 1 T. at a time.  Divide dough into two pieces, flatten into disc shaped pieces and wrap in plastic wrap.  Chill in fridge for at least 30 minutes.  Remove dough from fridge and place on top of plastic wrap.  Place the plastic wrap the dough was wrapped in on top of dough-grease side down.  Roll out dough, always going from the middle out, into a circle piece of dough large enough to cover pie pan.  Place dough on pie pan and fit dough to the sides.  Using a sharp knife, cut excess dough from around edges.  Using your thumb, index, and middle finger pinch dough edges to form a decorative edge.  Fill pie with filling and bake according to directions on your pie recipe or pre-bake your dough by placing aluminum foil on top of pie crust and filling half way with dry,uncooked beans.  Cook at 375 for 8-10 minutes.

WHICH PIE PLATE SHOULD I USE?

IS IT REALLY WORTH IT TO MAKE YOUR OWN CRUST?

CAN YOU MAKE PIE CRUST LOW OR NON-FAT?

CAN YOU EAT RAW PIE CRUST DOUGH?

HOW DO YOU MAKE THAT “KID PIE” DEL TALKS ABOUT?

(Download the handout Del found from http://whatscookingamerica.net/).  She was going to write out all of her tips but then found this and…really…why re-invent the wheel?!  This has a great wealth of information about making pie crusts!)

© 2012, Crystal. All rights reserved.

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  • Kellie

    Thank you! Thank you! I am a super newby at cooking and baking but as it is in my nature to do all or nothing I am trying to learn how to make everything from scratch. I have to admit, before I saw your pie crust 101 class it would have been store bought pie for Thanksgiving, hands down! I’m for sure going to try now! Thanks! Just for clarification, the written recipe and the video call for different amounts of butter and shortening. Is it just equal amounts of each at 1/2 cup??

  • Jeanna

    Thanks for the tips and videos. I’ve never been able to make good pie crusts. But, with your tips, I think I might just try again. Thanks Del!

  • Dorothy

    On the video, you used 1/2 cup of shortening and 1/2 cup of butter. However, on the recipe it only called for 1/4 cup of of shortening and 12 tablespoons of butter. Which one is correct?

  • jody

    I’m excited to make this great pie crust but as Dorothy said what is correct video 1/2 cup shortening and 1/2 cup of butter or recipe 1/4 cup shortening or 12 tbsp of butter?
    the bean idea is great idea! When your done with the beans can you cool them & reuse them in your recipes like refried beans, etc.. or do you need to throw the beans away?