The Basics Series: How to Make a Pie Crust

Making your own pie crust could not be easier, which is why I am hesitant to put this in the "Expert" category of The Basics Series. It does take a little practice and some special kitchen tools, however, so I will leave it there for now. Yes, it is so easy to just buy a pie crust from the store instead of making your own, so why take the time to make your own? The answer is simple, homemade pie crust tastes freakin' fantastic in comparison to the stuff you buy at the store. Plus, like most things you make from scratch, you know exactly what is going into it. You can also have bragging rights when you show up to a holiday or your mother in law's house because you made the crust from scratch. Everyone will be thoroughly impressed!

How to Make a Pie Crust

Ingredients: flour, sugar, salt, cold water, butter and vinegar (I use apple cider vinegar because that's what I had, but you can use white wine vinegar, red wine vinegar or even vodka instead of apple cider vinegar.)

Now, I use a food processor to make my crust. If you don't have a food processor you can use a pastry cutter. You can buy these fairly cheap at Target or Walmart. If you don't have either, you will need to cut the butter into as small of pieces as you can. Then you can simply work the butter into the flour with your hands. Alright, back to the food processor, throw the flour into the food processor.

Cut the butter into chunks. European style butter is best for crust as it has a higher fat content, but regular butter is fine too. Have you ever tried European style butter? If not, it will change your life! Soooooo good!! Must be all the fat.

Throw the butter into the food processor with the flour.

Pulse the food processor until the butter is cut into small pieces and combines with the flour.

The mixture should look and feel like sand.

Throw in the salt, sugar, vinegar and cold water.

Pulse the food processor until the dough starts to come together.

Turn the dough out onto a lightly floured, clean surface. It will be crumbly, but don't worry, it's supposed  be.

 

 

Now it's time to get your hands dirty a/k/a full of flour. Bring the dough together with your hands and start to knead it until it becomes smooth and pliable, like dis'.

Cut the dough in half and form into discs. Place the discs into food storage bags and put into the fridge. Let the dough rest for 30 minutes.

At this point you can keep it in the fridge for a few days. When you are ready to use, allow to sit at room temperature until it becomes workable, about 20 minutes. You can also throw the dough and store in the freezer for a few months. When ready to use, defrost in the fridge overnight, let the dough sit at room temperature until it is workable, about 20 minutes or so.

After letting the dough rest in the fridge for 30 minutes, turn the dough out onto a clean, lightly floured surface. Bust out your trusty rolling pin and begin rolling out the dough, starting in the middle of your dough and working your way out.

Roll the dough out so it is larger than your pie or quiche/tart pan.

The easiest way to transfer the dough to your pie pan is to roll it up in your rolling pan then roll it out over your pan, like dis.' (Sorry, I've been watching The Little Mermaid a lot lately "you've got to bat your eyes, like 'dis', you've got to pucker up your lips, like dis.'" Anyone?)

Pick up the sides of the dough and place them along the sides of the pan. Try not to stretch the dough while doing this. If you have a bare spot, no problem, just take some dough from a spot that has extra and patch the bare spot. No one will notice.

Trim the edge with your fingers or a knife.

If you are using a quiche/tart pan like me, pinch the dough into the creases. If you are using a pie pan, make decorative creases around the edge of the pan by pinching some dough between your pointer fingers and repeating the process around the pan. You could also use a fork and press the tongs of the fork around the edges.

Cover the uncooked crust with plastic wrap and refrigerate for at least an hour to overnight. The butter needs to get cold again so it can create that delicious flakiness that makes this pie crust so delicious.

This is the crust after it has sat in the fridge for at least an hour. They aren't showing as well in the picture, but the little white specks are the butter that has gotten cold and hardened. This is what you want. After this, cook your pie crust in whatever way your pie recipe states. If your recipe calls for a pre-baked pie crust shell, see below for instructions.

How to Bake a Pie Crust Shell

Preheat oven to 400 degrees. Take your cooled pie crust shell and pierce the bottom of the shell with a fork.

Line your pie crust with aluminum foil and fill with dried beans or pie weights. This prevents the bottom of the pie crust from puffing up.

Bake the covered pie crust for 10 minutes. Take the pie crust out of the oven and remove the foil and beans. When you are done with the dried beans you cannot eat them. Set them in a mason jar labeled "pie weight beans" and reuse them the next time you make pie.

If your recipe calls for a "par baked crust" your crust is ready for filling. If your recipe calls for a fully baked crust (these are usually for cold or frozen pies), return the crust to the oven and bake another 15 minutes until the crust is light to golden brown, depending on your preference. I like my pie crust only slightly browned, but do whatever you want. After 15 minutes, take the crust out of the oven and cool completely before filling it with pie filling.

Congratulations, you just made your own pie crust!

Troubleshooting

My dough is not coming together when I knead it. Add a few teaspoons of water until it comes together.

When I take my dough out of the fridge it is way too hard and won't roll out. Let it sit a while longer on your counter until it becomes workable.

My crust is starting to get really dark brown and the pie filling isn't cooked yet. Cover just the crust with aluminum foil and continue to bake until your filling is cooked through. The foil should prevent your crust from browning further.

Ingredients

• 4 1/2 cups flour
• 2 tsp salt
• 12 oz. (3 sticks) cold salted butter, cut into pieces
• 2 tsp sugar
• 1/2 cups cold water
• 2 tsp apple cider vinegar

Directions

1. In a food processor, throw in the flour and butter. Pulse until the flour and butter come together. I will have the consistency and feel of sand.
2. Throw in the salt, sugar, water and vinegar. Pulse the mixture until the dough starts to come together.
3. Turn the dough onto a lightly floured, clean surface. Knead the dough until it all comes together and is pliable and smooth.
4. Cut the dough into two pieces. Form each dough piece into discs and place in storage bags.
5. Place dough into fridge and let rest for 30 minutes. (Notes: At this point you can keep it in the fridge for a few days. When you are ready to use, allow to sit at room temperature until it becomes workable, about 20 minutes. You can also throw the dough and store in the freezer for a few months. When ready to use, defrost in the fridge overnight, let the dough sit at room temperature until it is workable, about 20 minutes or so.)
6. After 30 minutes, turn dough out onto a lightly floured, clean surface. Roll out the dough with a rolling pin, starting in the middle and rolling out.
7. Roll out dough to desired size.
8. Roll the dough up onto your rolling pin, then roll the dough out onto your pie pan.
9. Pick up the sides of the dough and place them onto the sides of your pie pan. Do not stretch your dough, lift and place instead.
10. Trim the dough around the edge of the pie pan with your fingers or a knife.
11. Pinch the edges of the dough with your pointer fingers around the edge of the pie pan to make a decorative edge.
12. Cover the dough and place back into the fridge for at least an hour until you are ready to use.
13. Baking a Pie Crust Shell: If your recipe calls for a "par baked" or "fully baked shell" here is what you do.
1. Preheat oven to 400 degrees. Take your cooled pie crust shell and pierce the bottom of the shell with a fork.
2. Line your pie crust with aluminum foil and fill with dried beans or pie weights. This prevents the bottom of the pie crust from puffing up. 
3. Bake the covered pie crust for 10 minutes. Take the pie crust out of the oven and remove the foil and beans. When you are done with the dried beans you cannot eat them. Set them in a mason jar/food storage container labeled "pie weight beans" and reuse them the next time you make pie.
4. If your recipe calls for a "par baked crust" your crust is ready for filling.
5. If your recipe calls for a "fully baked crust" (these are usually for cold or frozen pies), return the crust to the oven and bake another 15 minutes until the crust is light to golden brown, depending on your preference. After 15 minutes, take the crust out of the oven and cool completely before filling it with pie filling.