Pie Crust

Pie Crust….

People seem to find that an intimidating topic but, really, they shouldn’t. It’s something that people have been making forever. Sure, there are some things that can go wrong if you don’t pay attention but in reality, most of those mistakes won’t happen after your first pie. Trust me.

Here is all you need to know so that your crust is nice and flaky and buttery and delicious every. single. time.

  1. Make sure your ingredients are cold. Super cold. Don’t take the butter out of the fridge until you are ready to mix it in. Measure out and mix all the dry ingredients before you even consider touching that butter.
  2. Don’t over work it. Pie crust should be touched as little as possible. This is NOT bread dough. Kneading it will NOT help. It will make your crust tough. Just mix it enough to hold together that’s all. Nothing more.
  3. Let that crust chill out for a bit. Once you have a ball of dough that slightly resembles a dough of some sort, stick it in the fridge to cool the butter back down before you roll it out.
  4. Chill the crust again after you put it in the pan. This keeps the filling from soaking into the crust as the pie bakes. Because I am a rather impatient person, I stick my crust in the freezer while the over preheats and then throw the filling in at the last second.
  5. Always check your crust before you turn off the oven. If you use a glass pie plate, you can see the bottom. If it looks wet, or gummy, or not beautiful and cooked, cover the pie with tin foil and cook it a little longer. If you have one, keep a pizza stone in the oven with the pie. That way it is preheated and you can sit the pie on top of it to quickly cook the bottom of the crust.

Basic Pie Crust

  • Servings: 1 9 inch crust
  • Print


  • 1 ⅓ cups flour
  • 1 tbsp sugar
  • pinch salt
  • 1 stick butter
  • ¼ cup ice water
  • nutmeg, cinnamon, etc to taste


  1. Mix flour, sugar, salt, spices in a food processor
  2. Cut butter into small chunks; pulse in a food processor or use two knives mix the butter into the dry ingredients until pea size lumps form
  3. Slowly add water, pulsing or using the knives, until a dough forms
  4. Turn dough onto counter or board; gently work by hand until the dough comes together
  5. Chill until firm (approx 30 min); roll out and press into a pie pan; chill again until oven is preheated

2 thoughts on “Pie Crust

  1. Pingback: Cherry Berry Custard Pie | Recipes From Molly

  2. Pingback: Strawberry Rhubarb Pie | Recipes From Molly

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