How to Make a Pie Crust | The ONLY tutorial you’ll ever need!
512,695
Published 2022-10-13
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 ⬇️
mariesaba.com/recipes/homemade-pie-crust/
---------------------------------------
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
METRIC
170 g flour
12 g sugar
1g salt*
113g unsalted butter*
75g water
*or use salted butter and leave out salt
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
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
All Comments (21)
-
Just made this today. I love it. It comes out very nice, this recipe is what I've been looking for. This will be my only recipe for pie.
-
Use a box grater on a stick of SOLID FROZEN butter, grate it, and then put back in freezer for a few. Then make your dough.
-
Marie, I’m 74 yrs young and have made pies my whole adult life. You made me realize that I’ve needed to turn the crust a 1/4 turn continually as I roll the crust out to keep it from sticking. Never too old to learn. Thank you. I think I’ll try it today.
-
I’m a 68 year old single man, who really enjoys cooking and baking, yet have never made a pie crust. I appreciate the way you present the information, and explain everything. Thanks for doing this!
-
It's my first time on your channel and I have to say that I have so much respect for anyone who can work with flour in a black top. Wow! I could wear a raincoat and still get flour all over.
-
I’m 73 years young and have been making many pies over the years… I always found it a messy business. It impressed me to see your neat approach. I almost feel like popping straight into the kitchen to bake one!
-
So I have always used an egg yolk in my pie crust as a French pastry chef 40 years ago told me to do it because it makes it flakier. Further as someone noted grating frozen butter on a cheese grater I learned that as well because it distributes butter evenly and you don’t have to “work” with it as much. You are totally right, always make my crust in food processor and use iced water. So much easier. Great presentation thanks for sharing
-
If you keep your flour in the freezer, it helps keep the butter as cold as possible when mixed in. You can also grate the frozen butter before adding it to the flour. That solves the problem of overly large butter chunks. I'd also use a low gluten flour (called pastry flour).
-
Thanks so much for showing all 3 methods in one video. You simplified it beautifully and I now have it all committed to memory.
-
I so appreciated you showing the three ways to make a pie crust and all your tips and loved hearing what your great grandma told you. Your voice was so pleasant to listen to, which made me enjoy your video much more than normal! As many videos I have watched, including Martha Stewart, I still learned from you. I am excited to pull out the food processor tomorrow and make my husband a lemon pie! ❤
-
I like to use a pastry cutter when mixing a pie crust by hand--in home ec we were taught to use 2 butter knives to cut the butter into the flour. I've been buying the refrigerated crusts but the costs have increased so much, I need to start making my own.
-
This was such easy pastry format. This was almost as good as getting a pastry lesson from my grandmother! Watching you using the same technique for the fluting , was just like watch my grandmother. I was passing at making pastry with Grandma, after giving it a 1/4 turn- I flipped the pastry over- Omg, I committed a sin, that was worthy of a trip to hell. I got my hands wacked so hard, I was sure there was going to be bruises —— I never ever made the mistake again . Every time I make now , I always flip a small piece to honour her memory Pastry
-
First timer here. I only tried making pie crust a couple of times in my 20’s, now I’m in my 60’s and you my friend have inspired me to try again after all these years. Thank you. By the way I subscribed to your channel. ❤
-
Flawless presentation, including all the typical tools and features of a typical American kitchen. Even your on-the-spot corrections during the process are delightful reminders of our own faults. Paying close attention to temperature and humidity are the keys. And it's nice to see measurements without reference to metric. Grandma would be pleased.
-
I am 70 years old and have always been intimidated by making pie crust! I will certainly try the food processor method!Ty Marie!
-
I love the cellophane wrap idea, where you plop the pie dough right on there and shape it into the disc in the wrap. Smart.
-
Marie's Kitchen, I am a first time viewer and a subscriber after watching this video. You talk with confidence which shows that you know your way around the kitchen. Thank you for popping up on my radar.
-
My mom always rolled out the dough between two pieces of wax paper. No extra flour and no sticking to the counter!!😊
-
This is the best tutorial ever
-
I'm so glad that I watched this video😊 ...I've been looking for a simple buttery pie crust recipe. Thank you so much, Marie, for such a straightforward and interesting instruction video. 🙋🏽
