How to Make a Perfect Homemade Pie Crust Recipe Every Time! (2024)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE:This PerfectHomemade Pie CrustRecipe is the best ever I have come across in all of my years of working as apastrychef. Freshly made with good qualityingredients, this flaky, buttery, and delicious crust provides the ideal complement to thepie filling, enhancing the overallflavorand texture of the pie. Moreover, itcarries fond memories with family, allows for personalization, and provides a sense of accomplishment andconnection to tradition.Nailing a PerfectHomemade Pie CrustRecipe can be a labor of love, and the results are often highly satisfying.

Fall is when we tend to make a lot ofpies, this master Bigger Bolder Baking pie crust recipe is easy to recreate at home (also see my step-by-step video for guidance) so you don’t have to buystore-bought pie crustsin the supermarkets anymore. In no time will you have the right crust forpieslikeThe Perfect ClassicApple PieRecipe,Pumpkin Pie, andBest EverPecan Pie.You can even learn how to decoratepieslike a pro with my.

IMPORTANT NOTE:This recipe is updated and improved on 10/24/2023, to include new step-by-step photography, explanations of key ingredients, answers to the most commonly asked questions, and more Pro Chef Tips.

Table of Contents

• What is a PerfectHomemade Pie CrustRecipe?
• Tools You Need for a PerfectHomemade Pie CrustRecipe
• Key Ingredients for a Perfect Homemade Pie Crust Recipe and Why
• How to Make a PerfectHomemade Pie CrustRecipe
• How to Store a PerfectHomemade Pie CrustRecipe
• Can I Make a PerfectHomemade Pie CrustRecipe in Advance?
• Why Does MyPie CrustShrink?
• How toBlind BakeaPie Crustto Keep it From Getting Soggy?
• FAQs
• Gemma’s Pro Chef Tips
• MorePie Crust Recipes

What is a PerfectHomemade Pie CrustRecipe?

A perfectHomemade Pie CrustRecipe produces a versatilepie crustthat is renowned for its exquisite taste and texture, making it an ideal complement to a wide range of sweet and savorypies.

It’s important to note that achieving the perfectpie crustmay take some practice, but the delightful results are undoubtedly worth the effort.

• The key to a perfectpie doughlies in gentle handling, maintaining a cold environment, and avoiding excessive manipulation.
• Additionally, experimenting with different fats, like using allbutter, a combination ofbutterandshortening, orlard, can enhance theflavorand texture of your crust.

• Measuring CupsandSpoons
• Food Processor
• MixingBowl
• Rolling pin
• Pie pan

Key Ingredients for a Perfect Homemade Pie Crust Recipe and Why

• All-purposeflour

  • All-purposeflourhas protein content around 9-11% which is perfect for forming the needed amount ofglutento hold shape and handle moisture without being chewy.

• Powdered sugar

  • Powdered sugar sweetens thepie doughand is optional for a savorypie crust.
  • When incorporated into apie crust, it can create a smoother and more delicate texture compared to granulated sugar. This can lead to a more tender and crumbly crust.
  • Make your own using my recipe forHow to Make Powdered Sugar.

• Salt

  • Saltenhances theflavors.

• Butter

  • Butteris around 80% milk fat and 20% water. Hencebutterprovides a high percentage of fat and a low percentage of water to form a crumbly texture instead of chewygluten.
  • Butteralso deeply enriches theflavor.

• Egg yolk

  • Egg yolks bindingredientsbecause they are one type of surfactant and contain an emulsifier called lecithin which can lower the surface tension between fat and water. As a result, this averages the two densities to bring the two together into a hom*ogenousmixtureat the same density. “Whisking” is the centripetal force to make this happen.
  • Egg yolks enrich theflavor.

• Cold water

  • Cold water helps maintain the fat’s solid state which melts in a hotoven, creating small pockets of steam. These steam pockets contribute to the flakiness of the crust.
  • Using cold water slows down the development ofgluten, resulting in a more tender and delicate crust.
  • Cold water also makes the dough less sticky and easier to handle.

How to Make a PerfectHomemade Pie CrustRecipe

1. Mix dryingredientsincludingflour,butter,powdered sugar, andsaltin abowl. Then rub in cold, cubedbutterusing your fingers or in afood processoruntil themixtureresembles coarse breadcrumb.
2. Mix wetingredientsincluding the egg yolk and water in a separate jug, then add to the drymixture.
3. Forming the doughby pulling it together to incorporate any dry pieces or pulsing in thefood processoruntil a dough forms.
4. Chill the pie crustwell wrapped inplastic wrapfor 30 minutes to allow theglutento relax before rolling.
5. Roll outpie doughon a floured surface to ¼ inch thick to fit your tin orpie dish. You can crimp the edge by forming a V with yourthumbandindex finger.
6. Bakepie crustat 180°C/350°F depending on how you are using it, as per the recipe. Forpar-bakinga crust, check out my articleHow ToBlind BakeAPie Crust.

How to Store a Perfect Homemade Pie Crust

Store yourpastryfor up to 2 days in thefridgeorfreezefor up to 8 weeks.

Can I Make a PerfectHomemade Pie CrustRecipe in Advance?

Yes, you can make a PerfectHomemade Pie CrustRecipe in advance, assemble it in thepie pan, and then follow the storing instructions above.

Why Does My Homemade Pie Crust Shrink?

• Too much water in your crust which evaporates duringbakingcauses it to shrink. The solution is to just add the minimum amount of water that you need to pull your dough together into a ball, lash in water if needed.
• Carefully line your dish pushing the pastry into the edges. Leave excess dough on the edges. Leave it rough as you will discard after baking. Pierce (dock) the pastry base with a fork. Brush with egg white to form a seal and freeze until solid.
• You canblind bakethe crust without filling from frozen at 400°F for roughly 10-15 minutes to have the bottom sealed then continue on with the filling.

How to Blind Bake a Perfect Homemade Pie Crust Recipe to Keep it From Getting Soggy?

Blind bakingis often used forpieswith wetter fillinghaving a tendency to wind up with a soggy bottom, such asQuiche,Apple Pie,andPumpkin Pie.Blind bakingapie crustis also necessary when it will be filled with an unbaked filling, in which case the crust must be fully baked like fruit tarts or aChocolate Pudding Pie.

Here’s how toblind-bakeyourpie crust:

• Roll out yourpastryto its desired thickness and place in apie dish.
• Line it with a large piece of parchment and fill it with drybeans, raw rice, lentils, orpie weightsto stop the dough from rising up as itbakes.
• Bakeat 350°F (180°C) until the dough looks matte instead of wet, about 20 minutes.
• If you need yourpastryfully baked then remove the parchment paper and weights andbakefor a further 10-15 minutes or until the bottom of the crust is just lightly golden, which will give you a crisperpastryin the end.

FAQs

• How do I make a flakypie crust?

  • To achieve a flaky crust, using coldingredientshelps maintain the fat’s solid state that will melt in a hotoven, creating air pockets to create flakiness.
  • In the meanwhile, a cold environment slows down the development ofgluten,making the dough less sticky and easier to handle. Thisavoids overmixing the dough,resulting in a more tender and delicate crust.
  • Lastly, allow theglutento rest andchillbefore rolling to avoid toughening thepie doughor any shrinkage.

• Can I use whole wheatflourfor apie crust?

  • Yes, you can use whole wheatflour, but it will result in a denser, nuttier crust.

• Can I make agluten-freepie crust?

  • Yes, you can usegluten-freefloursin this PerfectHomemade Pie Crust, or check outThe FlakiestGluten-FreePie Crust!

• Can I make adairy-freepie crust?

  • You can replacedairy-basedingredientswith suitable alternatives, such as vegetableshortening, coconut oil, ordairy-free margarine forbutter.

• Can I use whole wheat flour for a healthier perfect homemade pie crust recipe ?

  • Yes, whole wheatflourcan add fiber and a nuttyflavorto your crust.
  • I suggest whole wheat/grain: AP flourin 1:1 or 1: 2 ratio, so you won’t wind up with a dense result. Because whole wheat (or grain) has bran which weighs down protein a lot to make it difficult to rise.

• What’s the difference between usingbuttervs.shorteninginpie crusts?

  • Butteroffers richflavorand great flakiness but can be trickier to work with, whileshorteningprovides neutrality and ease of handling with excellent flakiness.
  • I’ll be honest with you, growing up in Ireland we never usedshortening. It’s not really used for anything over there unless it’s a commercial production, because it’s made from oil and therefore cheaper (and lower quality).
  • I know a lot of people swear by it here in the states, but I’m going to make this argument:Butteris fat made from cows and the best choice for quality and taste!

• Why do some people use alcohol in homemade pie crusts?

  • Hard spirits (vodka, whiskeys etc) tend to be 40 to 60% alcohol (most down around 40) with 40 to 60% being water. Substituting alcohol for water means less evaporation during baking hence less chance of crust shrinking.
  • Alcohol does not contribute to forming a gluten network as water does, so it makes it easier to roll the crust without toughening it.

• What is the purpose of adding vinegar or lemon juice to acrust?

  • A small amount of vinegar or lemon juice can help tenderize the crust by inhibitingglutenformation and tenderizing thegluten, contributing to a softer and flakier texture.

• Can I make apie crustwithout afood processororpastrycutter?

  • Yes, you can use a fork or your hands to blend the fat into theflour.

• How do I achieve a golden-brown crust?

  • Brushing the crust with anegg washor milk beforebakingcan help achieve a golden-brown color.

Gemma’s Pro Chef Tips

• Add liquid bit by bit. Allflourabsorbs water differently, so you might need less or more. You don’t want wetpastry.
• Leaving the egg out — Replace the egg with 2tablespoonsof cold water. Egg makes it richer but if you don’t eat eggs, use water.
• Don’t freak out — If you think yourpastryis too dry, keep on bringing it together with your fingers. Take care not to add too much liquid.
• Refrigerate before rolling — Wrap up and place in thefridgefor a minimum of 30 minutes. This will help theglutenrelax and it will be easier to roll.
• Freezethepie crust—Freezefor up to 8 weeks. Roll out yourpie crustand place it in the tin. When ready to use take out of thefreezerandbakedirectly from frozen. If you are using it for a pie that normally needs to be baked blind justbakeit as is, with nopie weightsorbeans. Justbakethe crust from frozen, eliminating the task ofblind bakingever again. Yay!!!
• Using for savory — Leave out the sugar and this pie works great for savorypiesalso, like pot pie.
• For adouble-crust piesuch asThe Perfect ClassicApple PieRecipe,Delectable CaramelApple Pie, orApple Cheddar Pie, simply double this recipe to make two crusts.

MorePie Crust Recipes

• 5-Minute No-Roll PieCrust (No Equipment)
• ButtermilkPie Crust
• Flaky Sour CreamPie Crust Recipe
• Pâte Sucrée Recipe (French Sweet ShortcrustPastry)
• How to Make A CookiePie Crust

IMPORTANT NOTE:This recipe is updated and improved on 10/24/2023, to include new step-by-step photography, explanations of key ingredients, answers to the most commonly asked questions, and more Pro Chef Tips.

Ingredients

Instructions

Recipe Notes