How to Make Pie Crust (Flaky All-Butter Do-it-yourself Dough)

This straightforward step-by-step information will train you precisely the way to make pie crust that’s buttery, flaky, and by no means soggy. We’re strolling by the tactic, the way to blind-bake correctly, the way to flute clear edges, plus troubleshooting ideas that assure success each single time.

Whether you’re prepping for the vacations or simply craving pie on a random Sunday (hello, similar), this all-butter pie crust will turn out to be your endlessly go-to.
If you’ve struggled with pie crust earlier than, don’t stress. The secret is temperature management, minimal water, and never overworking the dough. You’ve bought this.

Ingredients You’ll Need (and Why)

No bizarre elements, simply classics completed proper.

• All-purpose flour – Creates construction with out making the crust robust.
• Salt + slightly sugar – Balances taste. Sugar helps browning. Omit sugar provided that doing savory pie.
• Cold unsalted butter – The star of the recipe. Cold butter = steam pockets = flaky layers. We’re not utilizing shortening, this can be a pure butter crust.
• Ice water – Adds simply sufficient moisture so the dough holds collectively. (Cold issues! We need flakes, not greasy dough)

Full measurements are within the recipe card beneath.

Equipment

You could make this crust:

Tip from working at a French bakery, by hand offers you the very best management, so that you don’t over-cut the butter.

How to Make Pie Crust Step-By-Step

• Mix dry: Whisk flour, salt, and slightly sugar in a big bowl.
• Cut in butter: Add very chilly cubed butter; press into pea-to-nickel dimension items (maintain some seen bits).
• Add water: Drizzle in ice water 1 Tbsp at a time, tossing till the dough simply holds when squeezed (shaggy, not easy).

4. Chill #1: Press right into a disc, wrap, and refrigerate 1 hour.
5. Optional lamination (further flake): Roll right into a tough rectangle, fold like a guide, fold once more; re-shape right into a disc.
6. Roll: On a frivolously floured floor, roll to a 12–13-inch spherical (~⅛-inch thick), lifting/rotating as you go.

6. Pan: Ease (don’t stretch) right into a 9-inch pie plate. Trim to 1-inch overhang, tuck beneath for a thick rim.
7. Flute (fast): Hold thumb + index finger on the surface edge; press your reverse knuckle from the within to type ridges. Repeat round. (verify beneath for a step-by-step tutorial)
8. Chill #2: Freeze the formed crust half-hour (prevents shrinking).
9. Blind bake: Line with parchment and pie weights. Bake at 425°F for 15 min. Remove weights and bake 10–15 min extra till deep golden.
10. Seal: Brush the new crust with egg white to waterproof. Cool earlier than filling.

How to Flute Pie Crust (Easy Method)

Fluting pie crust appears fancy, nevertheless it’s really quite simple. Once your dough is fitted into the pie dish and the overhang is tucked beneath for a thicker rim, comply with these steps:

1. Form your information: Place your thumb and index finger about an inch aside on the exterior fringe of the crust.
2. Shape the wave: Using the knuckle of your reverse hand, press the dough from the within outward between your two fingers to create a ridge.
3. Repeat: Continue across the complete rim, retaining spacing even so that you get a fantastic, constant fluted edge.

Tip:

If you could have lengthy nails, skip urgent along with your fingertip, the knuckle technique works completely and retains the dough easy.

Best Pies for This Crust

Try it with pumpkin pie, pecan pie, apple pie, brownie pie, lemon pie, chocolate cream pie, any quiche and even rooster pot pie!

Troubleshooting Pie Dough (Real Fixes)

• Crust shrank: You stretched the dough or skipped the freeze. Ease it into the pan; freeze half-hour earlier than baking.
• Crust is hard: Too a lot water or mixing. Keep it shaggy. Stop as quickly because it clumps.
• Bottom is soggy: Blind-bake longer and brush the new crust with egg white. Stay away from watery fillings.
• Butter leaked: Dough warmed up. Work sooner, chill extra typically, and maintain butter in seen items.
• Edges browning too quick: Shield with foil or a pie guard midway by your baking time.
• Dough cracks when rolling: It’s simply too chilly. Rest 2–5 minutes and check out once more.

Make-Ahead, Storage, and Freezing

• Fridge: Wrapped dough disc as much as 2–3 days
• Freeze: Up to 3 months (disc or formed in pie plate). Thaw in a single day in fridge earlier than rolling.
• Blind-baked crust: Store at room temperature for as much as 3 days wrapped and cooled.

Best Pies to Use This Crust For

Frequently requested questions