Making a Pie Crust, Step by Step Article -
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How to Make a Pie Crust, Step by Step

Never made a pie crust? We'll walk you through it.

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.

We used the Best-Ever Pie Crust recipe.

2. Always chill the fat (butter, margarine, shortening, or lard) and liquid before you begin. This prevents the fat pieces from getting creamed into the flour.

  • Stir the flour, salt, and sugar (if using) together in a large bowl.
  • Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.
  • You can also use a food processor: pulse the flour with half the shortening until it's the texture of cornmeal. Add the remaining shortening or butter and pulse until it's the size of small peas. Turn the mixture into a bowl.

    3. Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough.

      4. Split the dough in half. Pat the dough into balls, flattening them slightly, and wrap them in plastic wrap.

      • The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked.

        5. Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.

        • Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.
        • Start rolling at the center of the dough and work outwards. If you're a beginning pie-maker--or prefer easier cleanup--you can roll out the dough between sheets of waxed paper.

          6. Working quickly, roll the dough into a circle ¼-inch thick or smaller.

          • As you roll it out, lift up an edge or move the dough to ensure it's not sticking to the counter. Add flour as needed.
          • The dough round should be two to four inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.

            7. Gently fold the dough in half, and then into quarters.

            If it seems too brittle to fold, try another bakers' trick: roll up the pie crust around the rolling pin and unroll it over the pie plate.

              8. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.

                9. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips.

                  10. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges.

                  11. If you're making a single-crust pie, fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking.

                  For a double-crust or lattice-top pie, refrigerate the bottom crust while you roll out the top crust. Transfer the top crust (it doesn't have to be a perfect circle) to a parchment- or wax paper-lined sheet pan. Cover loosely with plastic, and refrigerate while you prepare the filling.

                  12. Once the pie is loaded with filling, lay the top crust over the top.

                  • Trim it to leave a half-inch overhang. Fold the dough under itself and crimp to form a seal.
                  • Cut vents with a sharp paring knife, or use a fork to prick a decorative pattern on the top crust. Small cookie cutters are especially nice when baking apple pies: these need to be well vented so that the crust doesn't end up as a solid dome over the cooked-down fruit.

                  13. Want to get fancy? Lattice tops, decorative top crusts made with cut-out shapes, braided edges, and other artistic touches all make a pie stand out. Use mini cookie cutters to make cut-outs from extra dough; brush the cutouts with water to help them stick.

                  14. Check out our Top 20 Pie Crust Recipes.

                  You might also like this watch-and-learn video: How to Make Pie Crust.

                    Aug. 10, 2009 8:00 pm
                    Malani The edge of my pie crust always seems to burn. How can I avoid this. I always try to cover the edge with foil but it slips away and does not help. Thanks
                    Aug. 12, 2009 7:01 am
                    Always brush the top crust (esp. edges) with margarine Also, most pie crust are 9".
                    shar webb 
                    Aug. 13, 2009 2:23 pm
                    i bake all my pies in a brown paper bag, no burning anywhere and evenly browned. just make sure the bag doesn't touch the sides of the oven and make sure you put in on a baking sheet.
                    Aug. 20, 2009 6:22 am
                    By grating the cold butter, (or other hard fat) into the flour, you simply have to toss it through with a fork, instead of cutting it in with your fingers. It gives a lovely, flakey pastry without any worries about overworking the flour also makes it very simple and quick to make! Also, rolling the pastry out between two pieces of baking paper, not only makes the clean up easier - it also makes the transfer of the pastry to pie plate a non stress experience.
                    Aug. 21, 2009 12:22 pm
                    I always roll my pie dough out, and then roll it back up on my rolling pin, and unroll onto my pie plate. I saw this on a movie years ago, and have been using this ever since, without the crust falling apart on me!
                    Aug. 23, 2009 12:46 pm
                    I brush the top crust of my fruit pies with milk and sprinkle with sugar before baking. It gives the pie a nice extra bit of sweetness and helps the crust turn a nice golden brown.
                    cookie black 
                    Aug. 23, 2009 1:51 pm
                    per shar webb, do you close the paper bag? How does that change the baking time?
                    Sep. 1, 2009 6:52 pm
                    my mother baked her apple pie(s) in brown paper sack, large grocery sack, close the end of if, bakes the same temp and time, and the crust was always golden brown, this is the way i bake my pies today.
                    Sep. 1, 2009 7:42 pm
                    Chris, isn't there a hazard of the bag catching on fire or at least smoking?
                    Sep. 2, 2009 5:14 am
                    I agree, the fire hazard in my oven would be a sure thing, since I have a gas range.
                    Sep. 5, 2009 4:48 pm
                    I just put my blackberry pie in the oven, then I read the paper bag idea. Next time I'll try it in the bag! P.S. I used a lattice-top "cookie cutter"; much easier this way!
                    Sep. 13, 2009 5:52 pm
                    My pie crusts always seem to "melt" when I bake the pie; i.e, the crust loses it's nice crimping around the edges and just drops over the side of the pan. This happens even if I let the dough rest in the fridge for 30 minutes. Any ideas?
                    Sep. 24, 2009 8:11 am
                    Paper combusts at 451 degrees (anyone read Ray Bradbury? Farenheit 451? *smile*) - temp to bake pie crust shouldn't be anywhere near that. if the paper is a sturdy bag, and again touches nothing in the oven but the tray the pie pan is on, your crust will come out perfect - at least this is the way I've done it for 30 years and more :)
                    Sep. 24, 2009 10:54 pm
                    for my pie crust i like to put a little egg on top (makes for a great golden brown crust)and if its thanksgiving or christmas i always add a little sugar for the sweet tooth inside me. this excludes the need for a paper bag cause this doesn't have any chance of starting on fire...
                    Oct. 8, 2009 10:49 am
                    Great tips! I spray the top of my pie crusts with Pam and then sprinkle with sugar.
                    Oct. 14, 2009 6:20 am
                    Everytime I tried to make a crust no matter how easy it is I mannage to mess it up. I always buy the frozen ones, but it isn't that good with fresh pumpkin pies and fresh pies at all. Help me
                    Oct. 22, 2009 6:32 am
                    I have found that brushing the edges and tops of pies with a little condensed milk looks very pretty an makes for a nice sweet flavor to the crust. Just enough to make sure it is covered:)
                    Rita GK 
                    Oct. 23, 2009 8:28 pm
                    I too have had problems with the edges of my pies burning. I've tried both the foil & shields with no luck. The paper bag sounds great. I know it won't burn because I use them when I bake meringue cookies. Thanks for the tips.
                    Nov. 7, 2009 3:07 pm
                    I will put my pie crust measurements which makes four crusts 2 cups plain flour 1 cup crisco 3/4 teaspoon salt 1/2 cup water I enjoyed all the tips for baking crust
                    Nov. 13, 2009 1:05 pm
                    my pie crust bottoms never seem to cook completely . I have had this problem with every stove I have ever used. can anyone out there help me?
                    Nov. 14, 2009 6:50 am
                    A Comment to the Burnt Pie Crust-you can cut 2in.wide strips of foil to put around your pie crust. Put it on when you first put it in the oven. Half way thru your baking time pull them off and waaa burnt pie crusts!!! Blessings and Happy Baking! :0)
                    Nov. 17, 2009 5:08 pm
                    i've never baked a pie because the recipes i have are daunting. my problem: i dont have pie crust weights. what can i use instead?
                    Nov. 17, 2009 5:12 pm
                    i like the tip about grating the butter. i'll use it whenever i use a recipe that requires cutting the fat into the flour. thanks PALEMOONLILY!
                    Nov. 17, 2009 7:08 pm
                    This is my first visit to this page and really loved all the great tips, especially the paper bag; Really great. I've always bought my pie crust because it was so much easier but this time I want to try my own. The only thing is I don't know what temp to set it on to get a nice golden crust. Need help. Thanks and happy thanksgiving, nancilee
                    Nov. 19, 2009 5:19 pm
                    Instead of pie weights you can use marbles or dry pinto beans!!
                    Mimi Pat 
                    Nov. 20, 2009 7:27 am
                    Fundiegirl - you could also use rice as pie weights. Just line the pie crust with parchment paper first to make removing the weight easier.
                    Nov. 22, 2009 8:31 am
                    question for any of you experts.. I have always used the recipe on the back of the crisco can. I really like the butter/ grater idea. two questions. What is that exact recipe? and is there any difference between baking a unfilled shell vs filled shell with the butter recipe? I know how to do that with the crisco recipe... thank you and have a blessed Thanksgiving!
                    Nov. 22, 2009 8:36 am
                    I would suggest to fundegirl poking the crust evenly with the tines of a fork before baking yet no one else has written that. Would you experts NOT recommend that?
                    Nov. 22, 2009 4:23 pm
                    These instructions sound great, but where is the recipe for the amount of ingredients to be used?
                    Nov. 23, 2009 4:30 pm
                    thanks" asz" for measurements for crust and all of the tips. Yesss, homemade crust is the best. You can't beat that yummy taste. Happy Thanksgiving to all and "HAPPY ROLLING"
                    Nov. 23, 2009 5:02 pm
                    Please tell me what I'm doing wrong, whenever I make a homemade pie my crust always seems to shrink which makes the pie very unattractive?
                    Nov. 24, 2009 12:37 am
                    My Pie Crust Recipe - 2 cups Flour, 3/4 cup unsalted sweet cream butter, 1 tsp kosher salt, 1 tsp sugar, 1 tsp fresh Orange Zest, 1/2 tsp vanilla, 6 TBLS Ice Cold Milk. - Add the Orange Zest and Vanilla to the milk in a small cup - add 1 or two ice cubes to milk to keep it icey cold. - Cut butter (or use the GREAT gratting idea mentioned earlier) into flour until it's kinda meally. Slowly add milk (1 or 2 TBLS at a time). When dough is ready form into two balls and wrap in plastic. Chill in Fridge for 30 minutes. Remember ... the more you work your dough (At any time in the process, even rolling it) the tougher your crust will be.
                    Nov. 24, 2009 8:04 am
                    After step one there is a link to the "Best-Ever Pie Crust". Click it to get the measurements for the crust they are using. Thanks for all the tips. Happy holidays and happy baking! Patrick in Va
                    Nov. 24, 2009 4:38 pm
                    Soggy crusts? I read on another web site that if you put your pie and/or pie crust (in its pie pan of course) on top of a metal baking sheet, the crust will bake evenly on the bottom. bon appetit!
                    Nov. 25, 2009 10:03 am
                    Instead of a brown paper bag could I wrap the pie in parchment paper? Thanks & Happy Thanksgiving to all!
                    rose anne 
                    Nov. 28, 2009 1:59 pm
                    Just tried this tip..rolled out the crust between two sheets of saran mess at all!
                    Dec. 15, 2009 10:21 pm
                    Great recipe!...For the lid pie crust right before it goes in the oven , I like to make an egg yolk and milk mixture that I brush the lid with and poke with the fork after to breathe while cooking and I finish with sprinkling sugar over. Makes for a nice brown flaky crust.
                    Jan. 3, 2010 9:26 pm
                    I am working on putting together a cookbook which includes my favorite recipes that I have collected. This book will also include stories of my life-just short notes about my friends and children. This book is for my 9 grandchildren. I am taking the ideas from your website about how to make a pie step by step. I have included your URL on my pie section. I have never heard or seen anyone who uses a brown paper-bag. I am looking forward to try this. Thank you
                    Jan. 19, 2010 1:47 pm
                    When making chocolate pies, what can be done to prevent the botton crust from getting soggy?
                    Jan. 21, 2010 8:24 pm
                    tin foil around the edge of the crust helps it from not burning... you want to take it off about 10-15 minutes before the pie is done so that it at least gets golden. It works and it does not run the risk of burning down the house.
                    Apr. 7, 2010 7:22 pm
                    May 4, 2010 10:13 am
                    I have 2 comments/replies: Rusty - i read in 'how to make the perfect pie crust' that if you use a bakers stone under your pie, it will cook the bottom properly. Bardnard - try the 'hot water pie crust'. I've used it a few times now with good results.
                    May 10, 2010 3:35 pm
                    Why does this recipe not give you the measurements of the ingredients? I have never made homemade pie crust and would love some advice!
                    May 13, 2010 4:41 am
                    For 25 years I have been using the pie crust recipe that uses white vinegar & egg. It always comes out perfectly! After years of rave reviews, I'm going to try this one, with the grated butter ... cannot wait. Rhubarb is fresh right now ... ummmm.
                    May 18, 2010 7:33 pm
                    Claude How cleaver to grate the solid margarine/shortening! I know that I will be trying this for the weekend when I need to make some pies. yum yum
                    May 20, 2010 7:36 am
                    If you are planning to make several pies with the intention of freezing a some. Do you thaw them before baking or bake from frozen? Would the time/temperature change when baking from frozen?
                    May 20, 2010 7:42 am
                    Sorry for the grammer issues! That will teach me for watching tv and typing at the same time:(
                    Jun. 30, 2010 12:19 am
                    This Is Really Helpful, TNX :)
                    Olie & Me 
                    Jul. 13, 2010 8:29 am
                    What great tips everyone has. I can't wait to try these pie crusts. I just started making 5-6 pies a week for selling at our local Farmers Mkt. What a lot of work, but so much fun baking.
                    Jewell Harding 
                    Jul. 15, 2010 8:55 am
                    To prevent soggy bottom crust, always bake your pies on the BOTTOM rack of the oven. I learned this tip 40 years ago from a good ole southern cook and I've been making prize winning pie crusts ever since. Pyrex or corning pie plates give you a flaker bottom crust, as opposed to the aluminum foil pie pans.
                    Angela Barnes 
                    Jul. 21, 2010 1:54 pm
                    I just want to thank PALEMOONLILLY for her wonderful idea of grating the butter. Perfect results<3!!!
                    Jul. 22, 2010 9:11 am
                    at what temp do you bake a pie shell and how long do you leave it?
                    Jul. 24, 2010 5:19 pm
                    Love the Crust! Well Done! I Also ground up some unsalted mixed nuts for added flavor & texture.. Out of this worlds.
                    Aug. 6, 2010 8:32 am
                    I just love rhubarb, did since I was a kid, but the only placwe I can find it here in Israel, is in the large mall supermarkets in bags which are from outside the country. Does anyone know if I may find seeds to plant it and if it casn be planted here in Israel. In the lower Galilee? Thanks to anyone who may be able to answer my question.
                    Sep. 6, 2010 11:40 am
                    Okay, So my mom and I want to make chicken pot pie. But we can never get the crust just right, even with the baking shields we got. Any advice?
                    Joy Baker 
                    Sep. 9, 2010 7:42 pm
                    Love all the great tips,I want to learn how to make a pie tomarrow and have learned a lot of tips from all these wonderful cooks & bakers. Am very grateful for all your help, Thank you so much.
                    Billie Sue 
                    Sep. 11, 2010 6:22 am
                    I've just read your tips and the one about the brown bag is one I've never heard and will try. I've grated the butter and also use that when I make biscuits. When Mom used to make apple pies she always made a confectioner sugar glaze and spooned it over the pie while it was still hot. I use about a cup or so of 10X sugar, a few drops of milk, tsp. vanilla, and a couple tbls. of melted margarine or butter. My husband says it's like having cake and pie in the same dessert. This is a wonderful site. Great ideas!
                    Billie Sue 
                    Sep. 11, 2010 6:26 am
                    At the Corning store a few years ago I purchased a round, flat zippered bag. You dust the inside with flour, lay in your flattened dough, zip it and roll the dough to the edges. You unzip the bag around the edges and holding the bottom of the bag lay your crust in the dish or on top of your filling. It wonderful and you get a perfect shape each time.
                    Sep. 26, 2010 9:22 am
                    Mrsjimmer - You can bake pies frozen, either by making up the whole pie before hand or making the frozen pie crusts and then filling them at a later date. I would only suggest this method for fruit pies though, pudding pies and key lime pies cook too quickly. When you take your frozen pie and are ready to bake it, brush it with an egg wash and sprinkle with a coarse sugar. You will get a wonderful, golden-brown, flaky pie, and the egg wash prevents burnt edges. Cook time is about the same as with a regular pie. I check mine around forty minutes.
                    Oct. 2, 2010 7:56 pm
                    I would like to draw my own 'template' for rolling out the correct size pie crust every time. What should the diameter be for a 9" pie? And how about for a 10" pie?
                    Oct. 3, 2010 6:21 pm
                    aladdinsgenie...It depends on how deep your pie plate is but as a general rule add 4" (you can always draw a 13" circle on wax paper and then set it in your pie plate...make sure it overhangs the top edge by at least an inch so you can trim and still make decorative edges for your pie!) Good luck :)
                    Oct. 3, 2010 6:51 pm
                    Grating the butter is a great idea! As for the edges browning too quickly...i tear off two large pieces of aluminum foil and wrap the crosswise under the pie pan, then have plenty to form a shield around the edges. Don't touch the crust with the foil, just create a good strong formed shiled about an inch above. I remove this when the pie is set to finish the edges browning. Good luck! I can never get strips to stick together and they tend to drop while cooking, so the foil underneath serves as a nice support. I always use a baking stone (preheated) under my quiches or super "wet" pies.
                    Oct. 8, 2010 8:46 pm
                    To prevent pie crust edges from burning, my mom just cuts heavy duty foil, to a sqaure, with a circle in the middle cut out. and puts it on top of the pie, so the rest of the pie can bake and not the edges
                    Oct. 11, 2010 3:36 pm
                    Cut the bottom out of an alumium pie pan, put the outside ring on the pie when you began baking, take it off about the last 10 to 15 minutes
                    Oct. 12, 2010 8:54 am
                    My mother gave me a recipe for"Brown-bag Apple Pie" and it said to use large size paper clips. Just make sure you use an oven mitt to remove them from the bag prior to opening!!
                    Oct. 17, 2010 2:30 pm
                    I have a great ,easy recipe for making pie crust. You will need 1 5lb. bag of unbleached flour, and a 3lb. can of crisco. Take the flour dump into BIG pan (like a roast pan) then scoop out all the crisco in can except, when incerting a tablespoon in can and there is just enough crisco to meet the center of tablespoon ,leave rest in can,not needed.Use crisco from top to middle of spoon and add to flour Mix together until crumbly like crumb topping that is put on pies. Dont clump together. After mixed well,put in a plastic container similar to what potato and macaroni salads come in. This will keep forever i store mine in refrigerator.When you want to bake a pie just take 1 cup of the pie mixture and add 1 quarter cup of cold water and mix until you have a ball to roll out,i sometimes sprinle a bit of flour on it to avoid sticking. Spread flour onto area you plan on rolling dough on ,roll to fit 9inch pie plate sprinkling flour as needed to avoid sticking and tearing. I use a piece of ca
                    Oct. 29, 2010 9:28 am
                    In the fall I use my maple leaf cookie cutter to make leaves I lay over each other for a "lattice" effect - (Star at 4th of July) - etc. oh so cute!!
                    Oct. 30, 2010 3:00 pm
                    You never confirmed that it is safe to use the brown paper bag in a gas oven???Please reply; thanks :-)
                    Nov. 6, 2010 7:40 am
                    Why are all the pie crust recipes are for a 9" pies and all my pie plates are 10" and their is never enough pie dough for the plate. I wish someone would make up the recipes for a larger crust. I guess I'm afraid of try it for fear I would mess it up.
                    Nov. 7, 2010 6:20 pm
                    fundiegirl asks: i've never baked a pie because the recipes i have are daunting. my problem: i dont have pie crust weights. what can i use instead? Fundiegirl, you only need pie crust weights if you are blind baking a pie crust for a single-crust pie (such as a lemon cream pie). If you are making a double-crust pie (apple or some other fruit pie) then blind baking is unnecessary, as the whole shell bakes along with the filling. As a substitute for pie wieghts, which can be expensive, try using a sheet of parchment paper in the crust, then topped with dried pinto beans. Pinto (and most other dried)beans are relatively cheap, and most of us have them in our pantry anyway. Of course, once you use them as pie weights, they will not work well for making soup.
                    Nov. 7, 2010 6:36 pm
                    sjkgranny asks: You never confirmed that it is safe to use the brown paper bag in a gas oven???Please reply; thanks :-) Since paper combusts at over 450 degrees, and most pie recipes bake at 350, it should be safe, as long as the bag does NOT touch the walls of the oven or the gas flame. (Note that you have a 100-degree margin between your baking temp. and the combustion temp. of the bag.)
                    Nov. 7, 2010 6:47 pm
                    skwolford asks: Why does this recipe not give you the measurements of the ingredients? I have never made homemade pie crust and would love some advice! Re-read the article -- they note at the top which recipe they used for the pastry.
                    Nov. 16, 2010 4:01 pm
                    below is a helpful website I found with tips on how to resolve some the issues some of you have had with your pie crusts, including soggy pies, burnt edges, etc...
                    Nov. 21, 2010 8:35 am
                    Very enjoyable and interesting tips, especially the grating of butter, however I use my food processor to make both the bottom crust and top which is grated and gives a lighter look - always browns nicely. The dough also doesn't need rolling as it is soft enough to press into the dish. Re. soggy bottom - I spread mine with a layer of jam when making fruit pies. Here is my recipe for the pie crust top and bottom: 1/2 small container of marge. or equiv. butter 2 Tbs. oil (canola) 1/2 cup sugar plus a little extra for dusting fruit. 2 cups of flour 1 egg 1 tsp. vanilla Filling: sliced apple/raisin - apple/berries - plums (sprinkle with little flour or corn starch) - fruit of your choice. Apples - I usually use 3 large Mutsu if I can find them or any firm variety. Lemon juice - optional. Method: Put butter, oil, egg and sugar in processor - pulse until well mixed. Add 2 cups of flour, 1 cup at a time. Process until large ball forms. If a little too soft, add a littl
                    Nov. 21, 2010 8:41 am
                    I should have mentioned that this recipe can be used without the sugar for savoury dishes (delicious) - eg. quiche/asparagus tart etc. Press approx. 1/2 dough into dish - Prick bottom and prebake at 350 degs. until very slightly browned. Fill and bake as per your recipe. Any dough left over can be frozen for future use. I usually use a sandwich bag and flatten dough before freezing.
                    Nov. 23, 2010 8:41 am
                    I have dinners on Wed and Thurs. I want my pies to be fresh tasting at each. Any tips on how to get the freshest tasting crust if I make them today?
                    Nov. 23, 2010 12:00 pm
                    I can bake almost anything but for some reason, pie crusts always scare me. I want to try my own tonight for pumpkin pie because the store bought just don't taste the same as homemade. I can't wait to try the paper bag tip. I have used the metal rings and the tin foil is a pain to get it to stay in place. So many wonderful tips and ideas from everyone! Happy Thanksgiving to all!
                    Nov. 24, 2010 2:19 pm
                    Ok well here goes nothing I'm gonna attempt to make a pecan pie with these tips an other options an some advice from the mom hopefully its good I got one shot lol.... Question for someone tho can I put my dough in the feezer what I dont use..
                    Nov. 24, 2010 2:19 pm
                    Malani; If you cut the middle out of an old alumium pie pan, just leave about 1 inch of the outside rim it works great. Just put it on when you start baking your pie, then wash it up & store and your ready for your next pie day.
                    Nov. 24, 2010 2:20 pm
                    Oh see now guess I should have read ^^ right up there my question was answered lol...
                    Nov. 24, 2010 10:41 pm
                    HELP!!! my dough is not coming out right. I mixed the flour and salt. I added the shortening and used my pastry cutter to mix together. it has turned into a large mass as I cut it together. What did I do wrong.
                    Dec. 24, 2010 1:33 pm
                    there is no place where anyone mentions which rack to bake pies on, bottom one or middle....I must really be dumb
                    Jan. 19, 2011 1:52 am
                    You can also purchase pie crust shields through pampered chef.
                    Jan. 19, 2011 5:43 am
                    for those who have trouble rolling out pie dough that sticks to the surface, here's a simple tip: on the surface you use, wipe with damp cloth and BEFORE IT DRIES sprinkle flour on and spread with hand. Roll out dough.
                    Jan. 19, 2011 5:45 am
                    My mom folds the top crust in a fan pattern (3 folds) and cuts sideways slits on the folded edges, just 1 cm long. When she unfolds the crust onto the filled pie, she has these pretty "v"-shaped vents in three rows on the pie. She also pinches the edges with her fingers, pressing down with two spread fingers of one hand and pulling at the dough between the two fingers with one finger of the other hand. She said that pressing the dough down with a fork doesn't seal the edge as well as this "zipper" thing she does, especially when your top crust shrinks with baking. My grandmother always kept a block of butter in the freezer for baking purposes, she used it for pie crusts and biscuits, and told me not to put my fingers in the dough as the heat from hands melts the butter and flattens the mix instead of making it flaky.
                    Jan. 19, 2011 6:23 am
                    Susams-- I grow lots of rhubarb, but since my plants have only been in my garden two years, they haven't started producing seeds yet for me to share. Rhubarb is very easy to grow from cuttings from another plant, however, and just cutting a piece of the root off and putting it in the ground, with a good watering, a little shredded newspaper, and some well-rotted compost seems to really do the trick. It does well in acidic soil. So, almost anyone who has established plants growing in the garden can help you with that. The textboks recommend that you don't harvest in the first year, as the plant needs that time to establish and strengthen the root. Each plant is supposed to be cut back or halved every four years, and they grow fast, so most gardeners\farmers I know (including me) share cuttings anytime someone asks for a bit. After that, it's just a matter of keeping an eye for ravenous slugs. :-)
                    bobbi balderson 
                    Feb. 16, 2011 2:38 pm
                    Have never used the brown paper bag to bake my pies, anxious to try it. Do I bake the pies at 350 degrees in the brown paper bag? And will it burn in a gas stove?
                    Mar. 8, 2011 10:52 am
                    These instructions seem really complicated to me....if I followed these, I would NEVER make a pie! My mother-in-law taught me her recipe. I've tried lots of others but without the success of hers. People RAVE about my crust. Her original recipe was for the smaller pies of the 1950's, but my pie plates are much bigger, so I double the recipe. Here is the original, before doubling: 2 c. flour 1/2 t. salt 1 t. sugar 3/4 c. crisco 4 T. ice water Mix the dry ingredients, and cut in the shortening until it looks like sand. Sprinkle water 1 T. at a time. I don't chill, grate, fold, brush with butter, or any of the crazy tricks I've read here.
                    Mar. 11, 2011 4:23 am
                    Can someone tell me at what temp to bake a single pie shell and for how long. I went by a recipe I found, however the bottom of the shell waasn't quite done. I put it on the top shelf..should it be put on the bottom shelf?
                    Apr. 13, 2011 9:15 am
                    I brush my pie crust with a egg yolk/water mixture before I bake it.
                    Leo in NJ 
                    Apr. 17, 2011 8:07 am
                    Why not use cake flour? Or whole-wheat pastry flour? The whole point of these is that the lower gluten content makes for a tender result. Did this last week, and the flakes of crust practically floated off the plate!
                    May 15, 2011 4:16 pm
                    I always add one tsp of brownsuger and one tsp reg sugar to my pie crust and a little cinnamon when making my pie shell and half reg and half brown sugar in my apple pie and when i am done i alway add milk and sugar next time i will try the paper bag idea but i usually dont even make mine with a crust i make just enough dough for the bottom but cut that in half and use for top and bottom and make it really thin. I aint big on the crust.
                    May 15, 2011 4:22 pm
                    I also always hand mix my dough because i found it works just fine since i dont own a dough mixer of any kind.
                    May 31, 2011 11:56 am
                    Handmixing a pie dough is easy if you are gentle and don't overwork it.
                    Jul. 22, 2011 4:23 pm
                    I use a similar recipe as "Dart". I love it!!! 5 lbs flour, 2 TBSP salt, 3 lbs. fat (butter, crisco or coconut oil) and 3 cups of cold water. Divide into 9-10 balls and freeze in small ziplock bags. Thaw in microwave, counter or fridge. This crust will not burn and you won't need a pie shield.
                    Pie Lady 
                    Jul. 28, 2011 7:31 am
                    I read in America's Test Kitchen cookbook to use 1/2 vodka and 1/2 water for the fluid. This makes an incredibly flakey crust. The alcohol does not allow the gluten in the flour to make longer strings, or so they say. Best tip I have had in years.
                    Sep. 5, 2011 4:29 pm
                    Does anyone here ever use lard? Good/bad experiences with it?
                    mila t 
                    Sep. 11, 2011 5:47 pm
                    Thank you so much for this article.
                    Shanice Baty 
                    Sep. 17, 2011 9:40 pm
                    I need some help. I have been using the same recipe for my pie crust for over 10 years and have never had a problem until recently. It keeps sticking to the surface and breaks apart when I try to lift it to put it into the pie plate. What could I do to fix this?
                    Mr. and Mrs Cleveland 
                    Oct. 2, 2011 2:20 pm
                    What I do is cut out the center of a foil pie tin and place it on my pie.
                    Oct. 15, 2011 11:48 am
                    I use tenderflake lard everyone raves about my pie crusts LLILY
                    Oct. 15, 2011 11:51 am
                    I use tenderflake lard everyone raves about my pie crusts LILY
                    Oct. 30, 2011 10:25 am
                    I made this pie crust it was wonderful!! I took two strips and twisted them on top to make my pie look more dazzle and it came out great! ! You can add cream cheese to the bottom of your apple pie for a small surprise! Yummy
                    Nov. 12, 2011 4:43 pm
                    how long do you bake the pie crust?
                    Nov. 12, 2011 4:54 pm
                    Use egg white.
                    Nov. 14, 2011 12:55 pm
                    Recently I started making my own pie crusts (that store bought stuff is awful taste-wise). They come together easily enough and taste great. My only issue - rolling it out. It is a disaster. The dough cracks and recracks around the edges and I am always having to stop and repair the cracks and continue rolling. I struggle rolling the dough to the size I need because it is so inconsistent. What am I doing wrong? The future of my pie crust is in your hands!
                    Nov. 15, 2011 9:03 pm
                    My son and I made pumpkin pies and the pastry dough with Whole wheat. They came out pretty good however the crust which is exposed was kind of hard. How could we have kept the crust a little more moist & flaky? Does anyone have a recipe for whole wheat crust? Oddly enough, we took the leftover dough and made tarts in a cupcake pan and those turned out very good too.
                    Jan. 20, 2012 12:47 pm
                    Thanks for all the great pie crust ideas, I use a simple recipe, 2 1/2 cups reg flour, 1/2 pkg of tenderflake lard, 1 tsp salt, and 1/2 cup ice cold water. I never need it like dough, I use a pastry cutter, put in fridge while I cut my apples, roll out fill put top crust on flute the edges, rub top with milk,aluminum foil around the edge bake at 425 for 35 to 40 minutes, I take the foil off about 15 min before its ready. I certainly will try some of the different ideas everyone else has.
                    Amaal Tawfiek 
                    Feb. 18, 2012 11:26 am
                    Thank you ALL for your tips .Most of these tips are very useful. For healthy outcom,I prefere using corn oil(cold) to lard or any other kind of fat(except sprinkling the top of the filling with 2 table spoons of grated iced butter.
                    Feb. 28, 2012 8:48 pm
                    My Mom taught me how to make tender 'perfect every time' pie crust. She always said her secret was not to handle the dough too much, 'mix only until a soft sticky dough forms' then roll into a ball, divide and place in fridge for fifteen minutes or so then roll out. Tender and flaky every time (that's now my secret also :)
                    Feb. 29, 2012 7:48 am
                    SHELL_BELL34, try adding more water, 1 tblsp at a time until you get the right consistency. Your dough should not crack if it's a little more moist.
                    Feb. 29, 2012 5:28 pm
                    Mar. 1, 2012 4:37 am
                    There are four easy steps to making the perfect pie crust: 1) Go to your favorite supermarket. 2) Head for the dairy case. 3) Pick up a box of Pillsbury ready-made pie crusts. 4) Bring home, unroll, and use in your recipe. Voila! Perfect pie crust every single time! OK, OK. I know it isn't as satisfying as making your own from scratch, and, although I'm usually something of a from-scratch "snob," in all my years of baking, pie crust is the one thing I haven't DARED make from scratch. With MY "luck," it would come out like the proverbial shoe leather. Thank goodness for Pillsbury! :)
                    Mar. 1, 2012 10:26 am
                    Baking in a brown paper bag is safe. I have baked my ham in one for years. Deliciously juicy and not overbrowned.
                    Mar. 1, 2012 11:42 am
                    I also have baked my hams in a brown paper bag forever (I've been marrried 50 years). Pour a coke in and it's even better.
                    Mar. 2, 2012 7:22 am
                    I've always been afraid of making pie crusts from scratch but you break down the steps SO well that I'm tempted to try it!
                    Mar. 7, 2012 3:37 am
                    Does anyone have a pie crust receipe using sour cream in it, I can't find mine
                    Apr. 15, 2012 8:01 pm
                    Hi! Easy trick to keep the edges of the pie crust from burning: fold long thin pieces of aluminum foil and place over the edges. Remove in the final 10 minutes or so. Voila!
                    Apr. 24, 2012 4:24 pm
                    This is a terrific tutorial for pie of the biggest challges for new cooks :)
                    Apr. 28, 2012 8:56 am
                    I want to hear the "rest of the story" from popsiclesr (2-29-12). kt
                    Cooking in Lyons, Co 
                    Aug. 27, 2012 4:57 pm
                    Great Paper bag idea. I have always used foil, and it still manages to burn...I'm psyched to try it!
                    Sep. 15, 2012 1:18 pm
                    That's a great idea, the brown paper bag, to bake a pie crust in, I was reading, that some people are afraid, if the bag might burn, no it iwll not if you follow directions, place the paper bag on a cooking sheet, and always place the cooking sheet with the pie crust in the bag in the middle of the oven, not on the top, and not on the bottom, and I always bake my crusts at 350 degrees F. I brush the top crust with milk and spring it with some sugar, before I put it in the bag!!
                    Oct. 30, 2012 5:28 pm
                    To keep my pie crust from shrinking I mix a very small amount of flour with water and spread it on the pie dish than put the crust in the dish, poke some holes into the crust and bake. Just don't make the paste too thick or the crust will be tough. Than there's no need to put weights or rice on the crust.
                    Nov. 18, 2012 10:31 am
                    I think that the pie crust recipe was not that helpful, because my pies did not turn out how I wanted them to my aunt has
                    caryn gildea 
                    Dec. 6, 2012 12:06 pm
                    what is the amt of the ingredients??????
                    Jan. 3, 2013 11:16 pm
                    For extra pizzazz, I add a few cinnamon candies to the pie mixture just before pouring into the pie shell. Ummm.
                    Jan. 8, 2013 7:34 pm
                    Hi anyone can tell me what is pasrty flour are they plain flour or wheat flour with lots of thks
                    May 7, 2013 1:25 am
                    I don't understand why we blind bake a single crust pie but not a double crust pie.
                    Jun. 15, 2013 4:38 am
                    Thank you so much for this. the details are great, it helps a lot... I am testing it out tonight for my boyfriend so I hope it's all good
                    Pilotco77 semi 
                    Oct. 11, 2013 9:08 pm
                    I have been trying for forty yrs plus to make pie crusts with no success, then I turned to store bought, but after reading everyone's tips I am going to try again, thanks to all. Happy Thanksgiving!
                    Nov. 29, 2013 1:14 am
                    I have most of my trouble when using a pie dish with getting it out. I find that the crust sticks to the base of the tin. I has tried using butter and cooking spray and i am starting to think i have over cooked it? I have has some success using strips of baking paper. Any help?
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