Pie Crust
This makes an amazing buttery pie crust that is perfect for a 9" pie.
Pie crusts can be so fickle and hard to get perfect.
This pie crust is nice and buttery and absolutely delicious!
I love making pie crusts using my food processor and I included directions on how to make this pie crust using that as well as making by hand
This buttery and flaky pie crust is perfect with our pumpkin pie, sweet potato pie or apple pie.
Ingredients
Egg yolk – Make sure it's well mixed with the other wet ingredients before adding it to the dry mixture.
Very cold water – The colder, the better. I like to chill my water with ice cubes before using it to help make sure the dough stays cool.
Vanilla extract – If possible use pure vanilla extract, but imitation vanilla can work in a pinch.
Unbleached all-purpose flour – Make sure to measure carefully and use a knife to scrape off the overflow from your measuring cup to avoid a tough crust.
Sugar
Salt
Cold unsalted butter – Cold, cubed butter is super important for flaky layers in the crust. I've been known to stick butter in the freezer about 10 minutes before starting to make sure my butter is COLD.
How to Make the Flakiest Buttery Pie Crust
In a small bowl, stir together the egg yolk, cold water, and vanilla extract, and set it aside.
Food Processor Method
Combine the flour, sugar, and salt in the bowl of your food processor and pulse a few times to mix everything evenly.
Then, add the cold butter cubes and pulse until the mixture looks like coarse cornmeal, with small pieces of butter about the size of peas.
Slowly pour in the egg mixture while continuing to pulse, just until the dough begins to come together and pulls away from the sides of the bowl.
Mix By Hand Method
Whisk together the flour, sugar, and salt in a large bowl.
Using a pastry cutter or two knives, cut the cold butter into the flour mixture. You’re aiming for a coarse, crumbly texture with butter pieces no larger than peas.
Once you’ve reached that stage, pour in the egg mixture and mix with a fork until the dough starts to come together.
Both Methods
Once your dough is formed, transfer it to a lightly floured surface and shape it into a ball.
Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to let it chill and firm up. If you’re in a rush, you can roll it out immediately, but chilling helps the dough become easier to handle and results in a flakier crust.
When ready to bake, preheat your oven to 350°F.
Roll out the chilled dough on a lightly floured surface until it’s large enough to fit a 9-inch pie dish.
Gently press the dough into the dish, trimming any excess and crimping the edges with your fingers or a fork for a decorative touch.
At this point, you can either add your filling or bake the crust alone by placing it in the oven for 10-15 minutes, or until golden brown.
Be sure to let the crust cool completely if you’re planning to fill it afterward.
Tips for Getting the Perfect Pie Crust Edges
I don't know about you, but getting the perfect pie crust edges is a skill I wasn't born with. lol.
I have brought many, many pies to gatherings and potlucks that taste absolutely amazing, and the tops are beautiful, but the crust looks like a Kindergartener was the one to make it.
Over the years, I've gotten a lot better with getting pie edges that I'm not completely embarrassed about and here are some of my best tips for getting a beautiful pie edge.
Make Sure to Roll the Dough Evenly:
When rolling out the dough, aim for an even thickness of about ⅛ inch (3-4 mm).
Uneven rolling can lead to thin, weak spots that are prone to tearing.
Periodically lift and turn the dough while rolling to prevent sticking and to help you get even thickness.
I have a ruler in my kitchen that I use when rolling out dough, plus a few other things. I don't use it much anymore, but it comes in handy if you want to know what thickness your dough is rolled to and for checking that each side is the same thickness.
They make rolling pins with spacers on them to help you roll a uniform thickness. I actually just ordered some, but haven't had a chance to use them yet. These should make this a lot easier.
Don’t Stretch the Dough:
When transferring the rolled-out dough to the pie dish, avoid stretching it to fit.
I move my pie dough over by loosely wrapping/draping it over my rolling pin.
You can also gently lift the dough and transfer it over to the pie pan.
Allow it to naturally settle into the corners of the pie dish. Stretching causes the dough to shrink back and thin out at the edges.
Leave a Generous Overhang
After placing the dough in the pie dish, leave about a 1-1.5 inch overhang of dough around the edges.
This lets you fold the overhang under itself to create a thicker edge.
This folded edge will be sturdier and less likely to tear when you crimp it.
Chill the Dough Again Before Crimping:
If the dough warms up while you're rolling it out, it may become too soft and delicate to shape properly.
After transferring the dough to the pie dish, you can put it back in the fridge to chill for 10-15 minutes before crimping the edges.
This firms up the butter and makes the dough easier to handle.
Use Flour Sparingly:
While rolling out the dough, use just enough flour to prevent sticking but not so much that it dries out the dough.
Too much flour can cause the dough to become crumbly and prone to tearing.
Reinforce Thin Spots:
If any part of the edge is too thin, use some excess dough trimmings to patch and reinforce it.
Gently press the patch piece onto the thin spot and smooth it out with your fingers or a rolling pin. This helps create a more uniform thickness around the edge.
Use Gentle Pressure When Crimping:
To create a neat zigzag or fluted edge, use gentle but firm pressure.
Position your thumb and index finger on one hand about ½ inch apart on the outside of the dough edge.
Use the index finger of your other hand to press the dough from the inside out into the "V" shape created by your thumb and index finger.
Work your way around the pie in small increments, being careful not to push too hard, which could tear the dough.
Experiment with Different Edging Techniques:
If the zigzag or fluted edge isn’t working, try other methods that might be easier for you:
Fork Edges: Press the tines of a fork into the dough all around the edge for a simple, rustic look. Make sure the dough is thick enough that the fork doesn’t tear it. This is a great and easy way to edge your pie and it looks rustic and "cute".
Braided Edges: Roll out a small amount of extra dough and cut it into thin strips. Braid the strips and gently press them along the edge of the pie for a decorative border. This is super easy to do.
Rope Edges: Use your knuckles to create a rope-like effect by gently pressing the dough along the edge at an angle.
Use a Pie Shield or Foil:
To prevent the edges from over-browning or becoming too brittle during baking, use a pie shield or strips of aluminum foil around the edges.
This will protect them from the direct heat while the rest of the pie bakes.
Add an Egg Wash for Gloss and Color:
Before baking, brush the edges with an egg wash (1 beaten egg with 1 tablespoon of water) to give them a golden, glossy finish. This also helps bind any flaky layers together, making the edges slightly more sturdy.
Additional Advice:
Handle with Care: Remember that pie dough is delicate, and overworking it will make it tough. Try and find a balance of gentle handling while still making sure the dough is secure and shaped well.
Practice Makes Perfect: Pie-making is an art that gets better with practice. Don’t be discouraged by a few less-than-perfect pies—each one is an opportunity to refine your technique! You will get better at this the more you do it.
Freezing the Dough
One thing I like to do is make a double batch of pie dough and then freeze half of it for later.
Sometimes, it's a double batch that ends up in the fridge, which is perfect for chicken pot pie or apple pie where I need a bottom and top crust.
After you shape the dough has been shaped into a disk and wrapped in plastic wrap, you can freeze it at this stage.
After wrapping it tightly in plastic wrap, place the wrapped dough in a freezer-safe bag or airtight container to prevent freezer burn. Label the bag with the date, and you can freeze the dough for up to 3 months.
When you're ready to use the dough, transfer it to the fridge to thaw overnight.
Once thawed, roll it out as you normally would, and proceed with baking or filling.
F.A.Q.
Does the pie crust have to be refrigerated?
It is recommended to get the flakiest crust. If you're in a hurry, you don't need to refrigerate it, just know that it won't be quite as flaky.
Can I make the pie crust ahead of time?
Yes, you can make the dough ahead of time. You can refrigerate it for up to 3 days or freeze it for up to 3 months. Just thaw the frozen dough in the refrigerator overnight before using.
What if my dough is too sticky or dry?
If your dough is too sticky, add a little more flour, a tablespoon at a time, until it’s easier to handle. If it’s too dry or crumbly, sprinkle in cold water, a teaspoon at a time, until it comes together.
Do I need to pre-bake the crust?
It depends on your recipe. If you’re making a no-bake pie or one with a filling that doesn’t require baking (like a custard or cream pie), you’ll need to pre-bake the crust (also called "blind baking") to ensure it’s fully cooked. For pies with fillings that bake, like fruit pies, you can bake the crust and filling together.
How do I prevent my crust from becoming soggy?
To avoid a soggy crust, you can blind bake it before adding any wet fillings. You can also brush the crust with an egg wash (a mix of egg and water) before adding the filling to create a barrier and keep the crust crisp.
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The Flakiest Pie Crust
Ingredients
- 1 egg yolk
- 2 Tablespoons very cold water
- 1 teaspoon vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- 8 Tablespoons cold unsalted butter cut into ¼-inch cubes
Instructions
Food Processor Method:
- In a small bowl, stir together the egg yolk, cold water, and vanilla extract. Set aside.
- In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
- Add the cold butter cubes to the processor and pulse until the mixture resembles coarse cornmeal, with small butter pieces no larger than peas.
- Slowly pour in the egg mixture while pulsing, just until the dough begins to come together and pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface, shape it into a ball, and flatten it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes, or use immediately.
By Hand Method:
- In a small bowl, stir together the egg yolk, cold water, and vanilla extract. Set aside.
- In a large bowl, whisk together the flour, sugar, and salt.
- Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles coarse cornmeal, with small butter pieces no larger than peas.
- Add the egg mixture and mix with a fork just until the dough comes together.
- Transfer the dough to a lightly floured surface, shape it into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes, or use immediately.
Baking:
- Preheat your oven to 350°F.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
- Press the dough into the dish and trim any excess and crimp edges with hands or fork.
- Add desired filling if desired. Bake for 10-15 minutes, or until the crust is golden brown.
- Allow to cool before filling.
