pie crust from scratch

pie crust from scratch

I decided a few years ago that I was going to start making pie. I was a bit scared of the crust. But it turns out pie crust isn’t that scary! I’ve made a lot of pies since then, all of them with crust from scratch. Here is my favorite pie crust recipe and some tips I’ve figured out over the years. This recipe is for a double-crust pie, but I recommend making the full recipe even if you’re only making a single-crust pie! Just freeze the second disc of dough and thaw it out for a few hours before using it later. Extra pie dough will also keep in the fridge for about a week, though it’ll turn a weird zombie shade of grey (it’s fine, I promise). Extra pie dough is always good.

The recipe is from Smitten Kitchen (it is also in her first book). She has lots of good tips there and more tips about rolling and crimping here.



A final note:

If you want a video, or if you want to use your hands instead of a pastry blender, this video from Erin McDowell is pretty good, though she uses way less water and a different recipe than I do (my doughs are usually like her “too wet” dough at the end). Pie dough is pretty forgiving, so either is fine. 

Most people have issues with dough sticking or cracking when trying to roll it out or transfer to the pie plate. I find the extra water when mixing (for elasticity) plus extra flour when rolling (for nonstick) does the trick.