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I learned to make pie crust when I was 10 or 11. We were at the lake, and our housekeeper had brought by some peach and apple hand pies she had made. They were really good! And that sparked an interest in learning how to make pies.
When I asked how to go about it, Nanny said I had to learn to make the crust first. She gave me a copy of Better Homes and Gardens Cookbook from 1937. You would be surprised at how many really good recipes there were in those old cookbooks! The techniques are different now, but the basics are still the basics.
These days, I make a lot of different types of pie crusts – each with its own unique flavor, texture, and purpose. This particular pie crust recipe is a good all-around crust. It can be used for both sweet and savory pies, as well as making filled pastries (or you can just sprinkle it with cinnamon and sugar, bake, and indulge!).
Is Pie Crust hard to make?
Not this version. In fact, anybody with a food processor can make it. (You can make it without a food processor, but the results may not be as consistent.) This is the easiest pie crust I make. All the ingredients get thrown into the food processor, pulsed a few times, and voila! Perfection! If you want a flakier crust, leave a few chunks of butter when you are processing. If you want a more tender crust, process it until it is crumbly. Don’t try to make it turn into a perfect dough in the food processor. Pick up a bit in your hand. Press it together. If it holds its shape, you are good to go. If it is still dry and crumbly, add another tablespoon of water. Turn the pastry out onto a piece of plastic wrap. Fold the plastic wrap in and form the dough into a disc. If you are making pie immediately, go on a roll it out at this point.
Can I freeze Pie Crust?
Sure. Pie crust freezes really well. Once you have the pastry wrapped in plastic wrap and formed into a disc, that is the perfect time to put it up for later use. If you are planning to use it in the next day or so, just put it in the refrigerator at this point. If you have made it for future use, put the plastic-wrapped disc in a ziploc, label, and freeze. Remember that the frozen crust needs to be thawed and brought to room temperature before trying to roll it out, and the refrigerated crust needs to be brought to room temperature.
How do I get my rolled out Pie Crust in the pie pan?
I have seen so many techniques and tricks over the years for getting your pie crust into the pie pan without tearing it. And let me tell you, I think I have tried them all! I have used everything from a pie scraper (looks like a giant bench knife) to a rolling pin. I have made some giant messes!!! The easiest way I have found it to sprinkle a piece of parchment paper with flour. Roll out the crust. Pick the parchment up, holding it in the center. Place the pie pan on top of the crust. And flip it back over. Ease the crust into the edges of the pie plate and peel off the parchment paper.Voila! Perfectly plated pie crust!
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Tender Pie Crust
Tender, flaky, and buttery. This pie crust is good for both sweet and savory dishes!
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Total Time: 35-45 minutes
- Yield: 1 crust 1x
- Category: Pastry
- Method: Baked
- Cuisine: American
1–1/2 cups all purpose flour
1/2 teaspoon salt
9 Tablespoons unsalted butter
3 to 4 Tablespoons water
- Cut butter up and place back in refrigerator until ready to use.
- Combine flour and salt in food processor bowl.
- Pulse 2 or 3 times to insure it is mixed.
- Add butter, a couple of pats at a time.
- Pulse until mixture is crumbly.
- Add water, one tablespoon at a time, pulsing after each, just until dough holds together.
- Turn out onto a piece of plastic wrap.
- Wrap ends over and flatten into a disc.
- Turn out onto a piece of parchment paper sprinkled with flour.
- Sprinkle top of dough with flour.
- Roll out into a large circle.
- Lift parchment with dough on it.
- Place pie plate on top and invert.
- Straighten crust, if needed.
To Blind Bake This Pie Crust:
Place a piece of parchment paper over crust and fill with pie weights. (If you don’t have pie weights, use rice or dried beans.) Bake at 375 degrees for 20 minutes. Remove weights and parchment paper. Return to oven for another 10 minutes.
*Note: If edge of crust starts to brown too much, cover with foil.
- Serving Size: 1 crust
- Calories: 1371
- Sugar: .4g
- Sodium: 1903mg
- Fat: 104.9g
- Saturated Fat: 65.8g
- Carbohydrates: 95.5g
- Fiber: 3.4g
- Protein: 14g
- Cholesterol: 275mg
Keywords: pie crust, pie
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9″ Pie Pan
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