How to Make a Homemade Pie Crust with Video
I’ll admit it. When I was a kid I didn’t like eating pie crust. I didn’t quite understand why we needed them. If you think about it, the inside of the pie was the treasure we were all after. Thank goodness I grew out of that awkward stage and now love a good homemade flaky pie crust.
The only thing I love more than eating them is making them. If you think you can’t make one, stick around. Once you know a few simple tips you’ll be looking for reasons to make them.
Supplies for Homemade Pie Crust:
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How to Make a Homemade Pie Crust with Video
- 1 1 ⁄2 cups of all-purpose flour and more for dusting
- 1 teaspoon of kosher salt
- 1 1 ⁄2 teaspoon of sugar
- 2 sticks 8 ounces of unsalted, cold butter cut into small pieces. Place it in the freezer for a few minutes before adding it to the food processor.
- 1 ⁄4 to 1⁄/2 cups of ice cold water
- To make the pie dough, place the all-purpose flour, salt and sugar in a food processor.
- Pulse it a few times to mix the ingredients.
- Add the butter and pulse until the mixture resembles a coarse meal.
- Add the water a little at a time.
- Work the dough until it begins to come together. You'll know it's ready when a small amount will stick together when you squeeze it. You don't want to overwork it as it will become tough.
- Divide the dough in half and place it on two pieces of plastic wrap.
- Use the plastic wrap to form a disc and then wrap them.
- Roll the disc with a rolling pin to flatten it out.
- Place the disc in the refrigerator for at least 1 hour.
- Set the dough on the counter for about 5 minutes before you begin to roll it out. If not, the edges of the dough will crack.
- Lightly flour your surface and roll the dough a few inches larger than your pie pan.
- Use the rolling pin to help place the dough on the pie pan and gently place it in the bottom and around the sides.
- Trim off the excess leaving about one-inch overhang.
- Fold the rim under. Use the other disc to make a top crust once you add your pie filling. If you want to make two pies, crimp the edges with your fingertips and repeat with the second disc.
- Wrap each crust with plastic wrap and freeze. Once the dough is frozen, you can stack them in the freezer until you're ready to use them.
- Before you make your pie crust, cut the butter into small pieces and place it in the freezer for a few minutes. This is important. As the butter melts during baking, it will melt into the dough which will cause steam that makes little pockets and that is what will make your pie crust flaky and delicious.
- Add the flour, salt, and sugar to a food processor and pulse it a few times to make sure everything is mixed well.
- Add the cold unsalted butter.
- Pulse it a few times and then check to see how big the butter pieces are.
- You’ll need to pulse it until the mixture looks like a coarse meal with pea sized clumps of butter pieces.
- Add about half of the ice cold water (no ice, just water) and pulse.
- Check to see if the dough will stick together. If not, add more water. The dough needs to hold together when you squeeze it.
- Be careful and don’t overwork it or your pie crust will end up tough.
- Once your dough holds its shape, pour half of it onto some plastic wrap.
- Use the plastic wrap to shape the dough into a disc.
- Repeat with the remaining dough.
- Wrap the plastic wrap around the dough and then use the rolling pin to flatten it.
- Place it in the fridge to chill for at least one hour.
- Remove from the fridge and let it rest on the counter before you begin to roll it out.
- If the dough is too cold when you roll it, it will crack.
- Roll the dough onto a lightly floured surface and rub your rolling pin with flour.
- Each time you roll the dough, rotate it so it won’t stick to the surface of the table. It’s kind of like a dance, roll it once, twist it once. Roll it once, twist it once.
- If you have a 9″ pie pan, you’ll need to roll the dough to a 13″ diameter.
- Use the rolling pin to gently lift the dough onto the pie plate.
- Cut away the excess dough leaving a one-inch overhang.
- Fold the edge of the dough under all the way around the pie pan to create an edge.
I’m not going to lie to you. This is my favorite part, but not all my pie crusts are perfect. Neither am I, so it’s okay. It’ll taste great even if it has a few ‘not so perfect spots’ on the rim. The point is, it’s a great tasting, homemade, flaky pie crust and I made it all by myself. The best part is, I had fun doing it!
- Now it’s time to crimp the edges.
- Gently use your thumb to press the dough in between your pointer finger and thumb to make a nice crimped edge.
- Place the pie crust into the fridge to chill or freeze it until you’re ready to use it.
- Once you freeze the pie crust, you can make several, wrap them in plastic wrap, and stack them to use later. This is really helpful when you’re making a lot of pies for the holidays.
How to Make a Homemade Pie Crust Video:
The important tips you need to remember is to use cold butter and ice-cold water. Other than that, just relax. It isn’t rocket science and you should have fun.
Is it me or does that pie crust seem to be asking for a cherry filling? Blueberry? Chocolate? Apple? What kind of filling are you going to use in your pie crust?
Hi Lisa, I have pretty much given up on pie crust. I have watched Ina Garten on The Contessa make pie crust in the food processor, I’ve used her tips about cold butter and ice cold water. I have tried it several times and still no luck. I seem to get the consistency either too dry or too wet. So, your video is very helpful because I can watch it over and over. Maybe I will get it right next time. Thanks for sharing your tips and making the instructional video. Joan-My Cookie Clinic
I LOVE making crust. Have never tried it in a food processor though. I’m making 12 pies for a wedding next month. I’ll have to play around with it; it looks much less messy. What is a good food processor? I thought you might have listed it in “Products Featured”. Sheri-Sher’s Sweets
I didn’t see an amount for the water?
This is the best recipe i have ever used! No issues here. My go too all the time. I get compliments everytime i use your recipe. Thank u!