How to Make a Pie Crust | The ONLY tutorial you’ll ever need!
Here's my all time favorite pie crust recipe!
Homemade pie crust can be intimidating to make, but this recipe will help you make one with confidence!
Get my free download of the recipe here ⬇️
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1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
METRIC
170 g flour
12 g sugar
1g salt*
113g unsalted butter*
75g water
*or use salted butter and leave out salt
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Place flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add butter. Process on low until the butter and flour start to combine.
Add 5 tablespoons very cold water. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 30 minutes.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.
#pie #piecrust #homemade #howtorecipe
How to Make Our Favorite Easy Pie Crust Recipe (Without a Food Processor!)
Watch this step-by-step video demonstrating how to make an all-butter pie dough by hand!
Get our full recipe with all of our tips and tricks on the blog!
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Our Favorite Pie Crust- Martha Stewart
Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
My Favorite Pie Crust Recipe
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I hear it from people all the time. They act like pie is wayyyyy too much work! What that really means is they just don’t have the right pie crust recipe!
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Now, before you write me off as just plain crazy, let me convince you! It's really true that after making it a few times, pie crust becomes second nature. In fact, I always keep a few in my freezer, just in case. When I want to make a pie, I simply pull one out, make a filling, and bam! I have a pie! (And you can too!)
Ingredients:
1 1/2 cups flour
1 tsp salt
2 tsp sugar
6 tbsp unsalted butter
4 tbsp shortening
5-6 tbsp ice water
Instructions:
- In a food processor or by hand, mix the flour, salt, and sugar. Add the butter and shortening. I love an all-butter pie crust, but a little shortening improves the flakiness and prevents shrinkage.
- Pulse the processor until the butter is coarsely mixed in with pieces no larger than 1/2.”
- Add water and pulse until the dough holds together and chunks of butter still remain.
- Pour out onto plastic wrap and press together to form a solid mass. Wrap in plastic and form into a disk and chill for 15-20 minutes.
- Roll out the dough on a floured surface to 12 in diameter for a 9 pie plate. Constantly move and turn the dough to ensure it is not sticking.
- Once in the pie plate, store in an airtight container in the freezer. Or continue with a recipe to bake a pie.
This recipe makes one 9-inch pie shell
#pie #homemadepie #bakeapie #baking #fallbaking #fall #pumpkinpie #pecanpie #holidaybaking
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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The BEST Homemade Pie Crust Recipe ON YOUTUBE ????
Today, we're making a homemade, all butter PIE CRUST in the food processor!
This is one of my favorite recipes to make!
I know homemade pie crusts can be SUPER intimidating, but with this recipe, it's not only delicious, but it's incredibly easy to make!
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All Butter Homemade Pie Crust
Makes 1 9-inch crust
Two things to remember when you’re making a pie crust: (1) Don’t over mix the dough; and (2) Keep the butter cold. Both of these guidelines are intended to keep the butter from combining too much with the flour, which will keep your crust flakey and light. And one additional note: Don’t expect perfection! No two pie crusts are ever alike, and just when you think your crust is the ultimate failure, it may turn out to be your best one yet. It’s happened to me many times! Happy baking!
Ingredients:
1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
Instructions:
Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter. Process on low until the butter and flour start to combine – there will be some bigger pieces of butter and some smaller. (It will still look dry; this is a good thing.)
Add 5 tablespoons water to start. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1-2 feet long). Gently dump the dough (it will be crumbly) onto the plastic wrap. Pull together the plastic wrap around the dough and mold it with your hands so the dough forms a disc inside the wrap. Place dough in refrigerator for at least 30 minutes.
When you are ready to roll out the crust, remove dough from the refrigerator, unwrap and let sit at room temperature for about 5 minutes. Flatten the ball of dough slightly so it will be easier to roll out. Toss some flour on your countertop, pastry cloth or rubber mat. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the circle of dough is large enough to fit your pie plate, gently place it on top of the plate. You’ll want the edges to hang over the plate edge slightly. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month.