How to make the perfect pie crust

A perfect pie crust is the foundation of a delicious pie. It should be tender, flaky, and full of buttery flavor. Whether you’re a seasoned baker or a novice in the kitchen, mastering the art of pie crust is within your reach. Follow these steps to create the perfect pie crust from scratch. baking supplies online


For a standard 9-inch double-crust pie, you’ll need:

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar (for a sweet pie crust)
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6-8 tablespoons ice water


1. Keep Ingredients Cold:

  • The key to a flaky crust is cold ingredients. Start by chilling your butter and water. You can even measure out your flour and refrigerate it for a while before using.

2. Mix Dry Ingredients:

  • In a large mixing bowl, combine the flour, salt, and sugar (if making a sweet pie). Stir the dry ingredients together to evenly distribute the salt and sugar.

3. Cut in the Butter:

  • Add the cold, cubed butter to the dry ingredients. You can use a pastry cutter, two forks, or your fingertips. The goal is to incorporate the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Add Ice Water:

  • Gradually add ice water, one tablespoon at a time, to the mixture. Gently toss the mixture with a fork after each addition. Stop adding water when the dough begins to clump together and hold its shape when squeezed.

5. Form the Dough:

  • Turn the dough out onto a clean, floured surface. Divide it into two equal portions for a double-crust pie. Gently shape each portion into a flat disk. Be careful not to overwork the dough, as this can lead to a tough crust.

6. Chill the Dough:

  • Wrap each dough disk in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out.

7. Roll out the Crust:

  • On a lightly floured surface, roll out one of the dough disks into a circle, about 12 inches in diameter. Start from the center and roll outward, turning the dough occasionally to maintain an even thickness.

8. Line the Pie Dish:

  • Carefully transfer the rolled-out dough to your pie dish. Gently press it into the bottom and sides of the dish, making sure there are no air bubbles. Trim any excess dough hanging over the edges.

9. Fill and Top the Pie:

  • Add your desired pie filling. If making a double-crust pie, roll out the second dough disk and place it on top of the filling. Seal and crimp the edges to enclose the filling.

10. Bake: – Follow the baking instructions for your specific pie recipe. Typically, pies are baked at a temperature ranging from 350°F to 425°F until the crust is golden brown and the filling is bubbly.


  • For a sweet pie crust, you can add a teaspoon of vanilla extract or a tablespoon of sugar to the dough.
  • Use a light touch when handling the dough to avoid toughening it.
  • If you don’t have a pastry cutter, two knives can work for cutting in the butter.
  • If the dough becomes too soft while rolling, you can refrigerate it for a short time before continuing.
  • Blind-baking (pre-baking) the crust can help prevent it from getting soggy when making pies with wet fillings.

With practice and patience, you’ll soon be able to create the perfect pie crust for all your sweet and savory pie creations. Happy baking!

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