Perfect Pie Crusts Article -
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Perfect Pie Crusts

The crust is the showcase. No matter how good the filling, a good homemade crust takes a pie to new heights.

The Basic Four

There are just four basic ingredients in a pie crust: flour, fat, water, and salt.

From there, you can come up with all kinds of tasty variations just by altering your basic ingredients, as long as you stick to the ratio of three parts flour, two parts fat, and one part liquid.

3-2-1 Dough

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

  • Depending upon your tastes and the recipe, you can substitute nut flours (almond flour or hazelnut flour) or whole wheat pastry flour for part of the mixture.
  • If you're a novice crust-maker, start with a plain all-purpose or pastry flour dough.

Fat: Flaky crusts can be made from a variety of fats: butter, lard, shortening, duck fat, vegetable oil, or nut oils.

  • Crusts made with all butter are very flavorful, though they are generally not quite as flaky as crusts made with shortening or lard.
  • Vegetable shortening pie doughs are easier to work with and hold their shape better than all-butter crusts, but the flavor won't be as rich.
  • Lard produces the flakiest crust, but processed lard can have a chemical aftertaste. Some butchers or farmers' market stands might sell fresh rendered lard.
  • Some of the best pie crusts are made with a combination of fats: half butter, for flavor, and half shortening or lard, for flakiness.
  • Fans of crispier crusts use melted butter or oil for the fat, resulting in a mealier dough that bakes up as a fine-textured, crisp crust.

Liquid: Ice water, fruit juices, egg yolks, sour cream, milk or cream add different flavors and textures to your pie crust.

  • When adding liquid to the flour and fat mixture, it should be ice-cold in order to keep the pieces of fat cool and separate. 
  • Always add liquid a tablespoon at a time, tossing with the flour mixture.
  • Humidity can affect dough performance, so you might need less liquid than the recipe calls for.
  • If your dough becomes too wet, you'll need to add more flour to roll out the crust, throwing off your ratio and resulting in a tough crust.
  • A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing.

Salt: don't forget to add a pinch of salt to enhance the flavor of your crust.

  • For a sweeter crust, add a tablespoon or two of confectioners' sugar. Granulated sugar can make the dough sticky and harder to work with.
  • Other additions: Wheat germ, a pinch of spice, a dash of flavorful liqueur or cold brewed coffee are all good additions to pie crusts.

Butter and lard crust recipes:

Pastry Techniques

Whether you prefer flaky crusts or crispy ones, pie-making is all about technique.

  • All ingredients should be very cold before mixing. Shortening can be kept in the freezer without becoming rock-solid.
  • When you "cut in" the fat, you want discrete pieces (pea-sized) that don't blend in to the dough as you work it. These flakes of butter will expand and the liquid evaporate during baking, separating the layers of dough into a flaky crust.
  • Do not overwork the dough. Mix quickly and handle the dough as little as possible. Overworking the dough will cause it to be tough.
  • Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This lets the flour absorb the liquid and helps to prevent stickiness when rolling out the dough. It also allows the gluten (the protein structure) to relax, making it more elastic and less likely to shrink back as you roll it.
  • Roll the dough out on a lightly floured surface, a pastry cloth, or between two sheets of waxed paper. Roll the dough from the center outward using even, firm strokes. Turning the dough as you work, about an eighth of turn per roll, will help to keep it round.
  • Use a dry pastry brush or a clean dishtowel to brush off excess flour from the dough.
  • Once the dough is rolled to the proper thickness, fold it in half or roll it around your rolling pin to lift it into the pie pan. Gently press the dough down into the bottom edges of the pan. You can use kitchen shears or a paring knife to trim the crust to about a ¾ inch overhang.
  • After the rolled-out dough has been transferred to the pie pan, let it relax in the refrigerator for another 20-30 minutes before filling. This will prevent the dough from shrinking during baking.
  • Before pouring the filling into the unbaked pie crust, you can brush the bottom and sides of the unbaked pie crust with lightly beaten egg white or melted jelly. This will help create a seal to keep the crust crisp.
  • To ensure that the crust stays even crisper, par-bake the pie crust before adding the filling. (This is, of course, only an option for crumb-topped pies, not latticed or double-crust pies, in which the top and bottom crusts need to be sealed.)
  • When pre-baking ("blind baking") a pie crust, line it with foil or parchment paper and fill it with pie weights, dried beans or rice, or a jar's worth of loose change. Bake until the rim just begins to color. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles. Return it to the oven and continue baking until pale golden. Brush with egg wash, if desired, and bake a few more minutes to create a seal.

Find tried-and-true pie crust recipes.

Watch this step-by-step video: How to Make Pie Crust.

    Jun. 19, 2009 6:39 am
    Jul. 7, 2009 7:03 am
    I'd love some directions on making pretty edges to my pie crust.
    Jul. 7, 2009 3:30 pm
    Hi Nancy. That's a great suggestion. There are lots of ways to decorate the crust; probably the easiest is a simple crimped edge. For a single-crust pie, trim the edge of the pastry to leave about a ¾ to 1-inch overhang. Fold that extra dough under the edge of your crust: this gives you a little extra dough to work with. (For a double-crust pie, you won't need as much dough. Trim the bottom crust right to the edge of the pie tin, and leave an overhang on the top crust only.) I use four fingers to crimp my edges: I put my right index finger underneath the folded dough (bracing against the rim of the pie plate) and use the thumb and forefinger from my left hand to crimp the dough into a "v" shape. Then I change positions: I use my left index finger to hold the dough, while my right thumb and forefinger form a "v." (Although I'm not the professional hand model shown in the photo at the top of the page, hopefully you get the idea!) Other techniques to play with: use the tines of a fork to
    Jul. 17, 2009 5:32 am
    what a great article! Thanks!
    Jul. 29, 2009 5:49 am
    Wonderful information! Is there any way to add this to my favorite recipes? (Am I missing a button to do so?)
    Aug. 7, 2009 3:22 pm
    This is an excellent article. It has inspired me to attempt a from scratch pie shell. The variations for texture and color are very inviting, since I like to change recipes around and come up with something new and taty. Thanks
    Aug. 18, 2009 7:52 pm
    This was a great article! Thanks for the wonderful information. I may be baking a pie tomorrow :)
    Aug. 20, 2009 11:11 pm
    Thanks! this is really informative article.
    Sep. 1, 2009 7:19 pm
    I agree with Cooks4one...would love to be able to post this to favorite there anyway to do that? :)
    Sep. 1, 2009 7:22 pm
    The article from FrancesC was fantastic. Thank you so much for all the great hints on pie crusts and their decorations. Going to attempt it tomorrow.
    Sep. 2, 2009 4:58 am
    I have always used beans to fill my pie crusts and it works great. I can't imagine using anything dirtier than lose change.
    Sep. 2, 2009 6:21 am
    Hi, Thanks.I'm having a ball with the daily recipes. These Pie Crust sites are over the top. I'm off to buy a truckload of apples. Thanks again. Doc
    Sep. 2, 2009 1:23 pm
    What great info on pies, Ihave never been able to make a good crust, but now maybe it will be eatable. Now I agree with jojosbasket, how can we have a recipe box here, can't seem to find one. thanks Miff55
    Sep. 4, 2009 12:12 pm
    Lots of good information, but how to I add it to the recipe box?
    Sep. 8, 2009 2:03 pm
    I've used spare change when baking pie crusts ever since I saw the tip in Cook's Illustrated. I line my crust with heavy duty foil--it's not like the coins are actually touching the pastry. It works perfectly, since the coins get hot, too, so the crust bakes from the top and bottom.
    Sep. 9, 2009 10:45 am
    Yep...loose change is as dirty as it gets. However, since you are lining the crust with parchment or foil, which is my what I prefer, the change never touches anything and you get the benefit from the coins heating up and helping the crust bake more evenly. Pie weights are great too. I have also had success with pricking the dough prior to baking it (lots of pricking with a fork!) and not having to use anything to weigh down the crust so no bubbles form during baking. This article was great and gave so many helpful ideas. I am looking forward to making an apple pie this weekend! Thanks again for all the great info!
    Sep. 15, 2009 8:55 pm
    Wonderfull! Every pie baker should keep this for reference. Simply add this page to your regular favorites list and move it to your recipe folder if you have created one.
    Sep. 25, 2009 7:32 am
    I saved this as a web link to my recipe box. Seems to work jusst fine
    Oct. 4, 2009 6:38 am
    You can always save one of the recipes included in the article in your recipe box, and when you click on that recipe, the article will appear in the "related" toolbar off to the left.
    Oct. 17, 2009 9:48 am
    I'm not really good in making crust, but with these suggestions I may be able to pull it off. I'll keep you posted.
    Oct. 21, 2009 1:14 pm
    This sounds so easy, maybe I'll try again. Is there a way not to print all the comments after the recipes.(Takes too much paper.)
    Oct. 22, 2009 10:53 pm
    While learning the technique is great, it would have helped to have amounts for flour, lard, etc.
    Marianne Kilts 
    Nov. 1, 2009 11:38 am
    Well I'm the queen of sweets and i have never made a pie (I'm thrity seven) so I have been selected to have and cook Thanksgiving this year. Well I'm scared !!!!!!!!!! I'm gonna try next weekend to see if the is how the site says. Once again scared. wish me luck and will post my results.
    J Ludwig 
    Nov. 18, 2009 3:39 am
    Can I make pie crust ahead of time? If so, do I roll it out and refrigerate it in the pie pan or do I keep it in the plastic wrap? I am wanting to make the pie crusts for our Thanksgiving dinner. Thanks for your help! Hopefully, with these techniques my pie crusts will be great instead of tough like they usually are!!
    Nov. 18, 2009 10:21 am
    What a wealth of info! I haven't made a pie crust since 8th grade and the idea of it has been daunting up until now. Thank you. I also went to "file," then "save us" and saved it in Word format. Or you could add to "favorites." I'm going to try my own pie crust this holiday season.
    Nov. 20, 2009 11:13 am
    J Ludwig: sure, you can make pie crusts ahead of time. If you have room in your fridge or freezer, storing it in the pie pan is great, because you can just grab it, fill it, and bake it (cover the pie crust with plastic wrap to keep it from drying out). If space is at a premium, roll it into a flat disc, wrap it in plastic, and store it. If you’re making a pumpkin pie, you can even pre-bake the crust up to three days in advance: follow the instructions for “blind baking.”
    Nov. 21, 2009 7:20 pm
    Can you give info on how to freeze a homemade pie crust? I would like to make it today and freeze the crust and fill it and bake it in a couple of days? What about info on freezing a filled and baked pie??
    Nov. 23, 2009 11:46 am
    how do i keep my pie crust golden brown w out burning it
    Nov. 25, 2009 10:27 am
    do you use unsalted or salted butter in pie crust recipes?
    Dec. 3, 2009 12:58 pm
    can this crust be used for a coconut cream pie? if not does any one know where i can find the recipe for it?
    Dec. 26, 2009 10:31 am
    I often wondered how to keep a filled pie crust from going soggy. Now I know how thanks to this article. However, I am going to try honey instead of jam or egg white mainly 'cuz I love honey. Incidently, when baking blind, I simply take another pie tin of the same size and rest it on top of the shell. After about 12 minutes I remove it so the crust will brown. Works every time! Incidentally I've found that brushing the top of the crust of a filled pie with milk about 3 minutes before removing it from the oven gives you a nice golden brown color.
    Dec. 27, 2009 4:10 pm
    no one says what temp oven should be for baking the pie crust????? and for how long???? i mean i can watch it till done but still what temp is best???????
    Jan. 12, 2010 9:05 pm
    I second the question about the temp for the oven and how long to bake the blind pie. Can't find that info anywhere!
    Apr. 8, 2010 5:28 am
    Good advice and tips, but, the most important pie-crust tip was left out, namely, do NOT overwork your dough, otherwise, your crust will be tough. Personally, on those VERY rare occasions when I DO make a fruit pie, I just use the Pillsbury's ready-made pie crusts. It's much easier, and the crust is always perfect!
    May 6, 2010 4:10 am
    Jun. 9, 2010 8:26 am
    I'd love to send this article to my recipe box, butI have no idea what an URL is or where to find it, or copy it for that matter. And paste? Please be a little more specific for those of us who are only cooking nerds and don't speak computer very well. Thanks
    Jun. 29, 2010 7:44 pm
    Thaks for the wondeful tips. Years ago, I found a pie crust recipe that had cornstarch as an ingredient. The crust turned out to be fabulous! Wish I could find this recipe again. Can anybody help with this? Thanks again.
    Jul. 18, 2010 8:03 pm
    I had to laugh about "nothing dirtier than loose change" being used for pie weights. Ma'am, you first put a piece of parchment or foil over the crust. Won't hurt a thing.
    Jul. 27, 2010 5:37 pm
    This is a great "tips" page. I may be using it in my Foods classes before our pie unit. Thanks for taking the time to lay it all out!!
    Jul. 28, 2010 5:52 pm
    The key for pie crusts is to handle the dough as little as possible and to work fast. If you overwork it, the dough becomes crumbly. If you are too slow, the dough becomes sticky and more fragile because the fat begins to soften.
    Aug. 8, 2010 8:41 pm
    Toni, here's the URL for this article:, you take your mouse cursor (the arrow) and click it right before the first letter of the URL I pasted....there should be a blinking cursor there now. Then, click and HOLD DOWN the LEFT mouse key on your mouse and drag (move the mouse) to the very end of the last letter of the URL. This should make it highlighted in blue. Release the mouse key and move the cursor arrow in the blue highlighted section that you just made and click the RIGHT mouse key and select "copy" from the drop down list that shows up. Now, go to your recipe box, and at the top select where it says "weblink". A screen pops up that says "Web Address (URL)" with a long rectangle below it that has an example URL. LEFT click your mouse into that rectangle, the example URL should disappear. Now RIGHT click in the empty rectangle and select "paste" from the drop down list that pops up. You have just copied and pasted
    Aug. 8, 2010 8:43 pm
    Scratch the part in the beginning that says "the cursor should be blinking" wont be. Sorry to confuse anyone.
    Aug. 13, 2010 8:21 pm
    This Rescipe sounds simple, yet can present some difficulty if not followed to the letter. This Crust should be delicious and perfect. I love a butter, yet crispy or flaky crust. I will give this one a try.
    Aug. 25, 2010 10:54 am
    I tried saving this to my recepie box but I cant find it,lol! But its worth digging up for golden information like this! Wish me luck on my First Pie Crust!!
    Aug. 26, 2010 7:24 am
    My daughter in law is wheat intolerant. Is there any other kind of flour that can be substituted and still come out with a pie crust that isn't the consistency of sand?
    Mary M 
    Oct. 6, 2010 12:43 pm
    I also am gluten (wheat) intolerant with Celiac Disease. I just go to the stores that specialize in Gluten Free Foods and purchase pre-mixed pastry/pie crust mix. All I have to do is add shortening, eggs, and water.
    Mary M 
    Oct. 6, 2010 12:46 pm
    I just need to add that Gluten Free Food is never, I mean never going to taste like wheat products, because GF is "wheat-free". It's an adjustment, that's all. You just have to experiment with ingredients.
    Nov. 10, 2010 5:32 am
    I would like to know how to great my own cook book for myself can i get the help from someone to do a cook book from these recipes that i have stored may i have some responds on this please thank you , one more question have anyone herd of a spie old fashion from grandma, its beef, pork, batter, potatoes, its a New Year family meal.
    Nov. 23, 2010 1:59 pm
    I can bake many things well from scratch, if I do say so myself, but pie crust from scratch is one thing I'm scared to attempt. With my luck, it would doubtless come out like the proverbial shoe leather! But, thanks to Pillsbury, I don't have to make crust from scratch because I just use their ready-made crusts. Voila! A perfect crust every time! Thanks, Pillsbury! I know using a pre-made crust is cheating, but I think it's better to cheat a little than to have an otherwise perfectly good pie ruined by a tough crust.
    Nov. 23, 2010 10:12 pm
    I've been *sentenced* to bake my first pie from scratch (read: my first PIE CRUST)for Thanksgiving dinner this year and I'm a bit terrified about how it will turn out since I'm positive a "perfect" crust - or even just a good crust - are easier said than done. Therefore, thanks for this advice and Ill be sure to use it. :))
    Dec. 8, 2010 2:42 pm
    mrles63 how long can one keep pie crust & can it be frozen.
    Dec. 11, 2010 7:07 am
    Like many people I was scared to make my pie crusts from scratch. However I must admit while not easy I did enjoy it and people do tell me that it tastes better than store bought. I just had fun experimenting with the ingredients. I absolutely LOVED the Crust making "Theory" presented in this article it helped me understand whatvstuff to mess with (and what not) thanks keep em coming!!!!
    Apr. 21, 2011 1:38 pm
    Thankfully, I came across this article just in time for Easter. I love to bake, but for some reason pie crust always scared me !!! This was VERY informative !!! All the basics, and room to play!!! LOVE IT!!! Wish me luck ! LOL
    Apr. 27, 2011 6:11 am
    My sweet mom was a horrible cook ...but she baked the best pies in the world! Back then, there was no such thing as ready-made pie crusts, so she made them all from scratch. I figured if Mom could make good crusts, so could I ~~~ and I did. For years, the only fat I used was Crisco. Then one day I came across a recipe calling for butter instead. What a wonderful surprise! In the beginning, my triumphs were few, but the flavor and texture kept me investigating and experimenting. Today, I'm able to whip up any number of variations quickly. We have one of the best neighbors one could ever hope for, and every Thanksgiving she brings us a "homemade" apple pie. Dutifully, I always thank her and try a small slice. Her fillings are world class, but she uses store bought crusts. Call me spoiled, but the difference between ready-made and from scratch crusts is almost the difference between lightening and a lightening bug. We ultimately throw the rest of her pie away. My suggestions are to not be
    May 16, 2011 11:54 pm
    this is the reason why i like allrecipes so much! the informations are helpful and are detailed. i am a food lover and i know what i want for my pie...the cruchy and flaky pie crust!
    Aug. 18, 2011 7:14 pm
    I want to make individual pot pies with a double crust for my freezer. Any suggestions on how to freeze the dough for later use? Best tips for a nice bottom crust?
    Sep. 18, 2011 3:20 am
    i prefer to make a crust with cereal like gam cracker crusts. apparently are healthier but can crumble easier. some +'s and -'s....
    Nov. 1, 2011 1:38 am
    Very informative. I can't wait to use your suggestions!
    Nov. 1, 2011 3:25 am
    How long would you parbake a pie crust that was going to have an apple filling and crumb crust?
    Nov. 1, 2011 2:47 pm
    Why does my pie crust split on the edges when I roll it out?
    Nov. 6, 2011 12:01 pm
    Excellent article. Pie crusts have been tormenting me forever. Now, Im coming for you perfect pie crust. You will be mine!
    Nov. 9, 2011 6:33 am
    This makes me want to make a pie...heck I think I'm going to make a pie.....Thank you so much for this well written article that actually holds your hand as you go step by step. I am not a pie novice but it is nice to know where you have gone wrong in the past. Thanks once again.
    Nov. 9, 2011 10:05 am
    Loved the comments, and now must go back and look at the video. My mom also made perfect pie crust using only crisco. Very flaky. I used all butter once when I had no crisco on hand and will never go back! I do think I will ask a butcher about lard, as my grandmothers always used that alone. I got reprimanded so many times for handleing the dough too much that I just stopped for a bit. Now I find making pie dough a breeze, and I agree that the store bought ones just do not match for flavor. I get so many compliments on my rhubarb custard, blueberry/nectarine and blueberry almond that I think I may be ready for the county fair this summer!
    tooth fairy 
    Nov. 9, 2011 11:36 am
    My mother used almost scalded milk as her crust liquid. A devil to work with but delicious. Ever heard of using it?
    Nov. 10, 2011 7:37 pm
    Excellent article! I make crusts from scratch, but they aren't always consistent. Now I can figure out what causes what and (hopefully) make my crusts more consistent! Thanks!
    Nov. 13, 2011 2:58 pm
    The best we have found to seal a crust on any type of pie is to rub the bottom and sides with butter..real not fake. Then you can blind bake it or just fill it and it keeps the bottom from getting soggy
    Nov. 15, 2011 5:37 am
    Crisco now markets a butter flavored shortening. Try it. It's great! The recipe I use for almost all fruit pies now is very similar to "French Pastry Pie Crust" from this site. I've changed the ingredients to: 3 cups pastry flour (all-purpose is fine), 1 1/2 tsp. salt, 3-4 tbs. confectioners sugar,1/2 cup very cold Crisco butter flavored shortening, 1/2 cup cold butter, 1 egg, 1 tsp. lemon juice, and 4 tbs. water. Sometimes I'll add 3-4 tbs. of almond or pecan meal depending upon what kind of fruit I'm using. Follow the rest of the instructions. The key is to KEEP IT COLD and DON'T OVERWORK IT. Regarding pre-baking: I use a pie pan the same size and weigh it down with 2 rolls of loose pennies. You could buy pie weights for about $6.00, but why? Concerned about filthy coins in the kitchen? Wash, then sterilized them for 10 minutes in boiling water. When done, store them in a small container for future use.
    Nov. 16, 2011 6:05 am
    For a different kind of sweet in your crust, Replace Cold water with Sprite or 7up. Works Great.
    Nov. 17, 2011 2:08 pm
    My crusts are always flaky and I get lots of compliments as well. The secret that I was told is not to roll it with extra flour, no matter what recipe you use. Instead, roll between layers of waxed paper or parchment paper and it will be flaky everytime. Then just peel off and viola! good luck and hope yours turns out the way you want it to too.
    Nov. 19, 2011 11:38 am
    Thank you Karie!!!! for posting your "how to" save this article. Easy Peasy! LOL (after I followed your step by step instructions that is!)
    Nov. 23, 2011 2:38 am
    can it be done with light butter and if yes do we have divide the quantity into small spoon
    Nov. 30, 2011 6:12 am
    Have been totally frustrated with pie making. I found a video from monkeysee made by someone from "mom's apple pies" I watched the video 3 times, wrote down the directions, followed them very very closely, and I finally made a great pie!!! There are many tricks to pie making that I did not realize.
    Nov. 30, 2011 12:13 pm
    Practice makes perfect. Whatever recipe you choose - practice it as often as possible. Making pastry everyday while working for a caterer made me a great pie baker. You don't have to eat it. Bake it and give it away. After a while you'll know how to play with the dough for sweet, savory, rustic or refined recipes.
    Nov. 30, 2011 1:16 pm
    All very helpful, BUT....when I make apple pie the bottom crust rarely completely cooks and is mushy, which spoils the whole eating experience. Does anyone lse have this problem and what do you do to prevent it?
    Nov. 30, 2011 1:47 pm
    Since watching and using the American Test Kitchen perfect pie crust recipe (using water and Vodka) making pie crust has been MUCH easier!!! I highly recommend it. Also, practice does help!
    Nov. 30, 2011 2:00 pm
    I was always kind of put off by making my own pie crust, I thought that it would be a difficult or time consuming endeavor, but I found your article very informative and now I always make my own crust!!
    Nov. 30, 2011 7:47 pm
    Great thanks!
    Dec. 1, 2011 3:53 am
    My recipe: 1 cup flour 6 tablespoons butter 1 tsp salt -> Mix in food processor (or with a pastry blender) until crumbly Add: 1 egg yolk 1 tablespoon COLD water -> mix until dough forms a ball Wrap and chill in the fridge for at least 30 minutes. Makes one crust (double for pies that require a top crust). This works beautifully, is easy and folks rave about the rich flavor!
    Dec. 1, 2011 9:02 am
    I love it! Thanks a bunch! I know the most popular pie crusts, and the ones you buy in the store are made with shortening(which is terrible for you and should be eatten by no one!) I love to see all the reminders of different methods to making pie crusts!
    Dec. 3, 2011 7:31 am
    Amazing article! Thanks for writing! How do I add this article to my recipe box!?
    Dec. 3, 2011 8:57 am
    This article is wonderful. I am going to try pie crust for the first time because the directions and info are so clear and simple to follow. THANK YOU to the author(s). My family will love the homemade pies!
    Dec. 4, 2011 7:31 am
    Great article to be saved and so many of you wanted to know how to print this article... I highlighted the portion of the article and hit the "ctrl" & "print" buttons and it pops up your printer menu.. press "selection" and press "okay."
    Dec. 4, 2011 7:40 am
    Forgot to tell you how to highlight the portion to print. Go to beginning and hit enter..hold down the mouse on that first letter and move mouse and drag it down to the end of article chosen. It will highlight then hit the "ctrl" & "p" buttons. It will pop up your printer menu... Press "selection" and press "okay"
    Dec. 9, 2011 8:09 pm
    Every time I find a new pie crust recipe I try it with an apple pie if that is listed with it. My daughter and I like trying different pie recipes. If it messes up she takes it to her friend and he is like the Mikey on TV he will eat anything she makes including burned foods. He told us to bring on the cooking as he will eat anything thaat won't eat him. when she makes pancakes or waffles they give the dogs the first 2 so they can eat theirs without the pit bulls sitting there begging. What ever I cookied my pit bull wanted some in her bowl too. The cats are very picky eaters.
    Dec. 30, 2011 9:41 am
    Can all hazelnut flour be used? What would be the proper ratio of hazelnut flour to all-purpose flour?
    Feb. 26, 2012 9:44 am
    Am I blind or did you put the tempature of the pie crust down and how long it has to cook, I haven't seen it , many. Thanks
    Mar. 7, 2012 12:36 pm
    How in the world do you SAVE a recipe?
    Mar. 8, 2012 3:04 am
    My pie crust came from my mother. You use 2cups of flour, 1cup of shortening(use crico butter), 1 tsp or salt, 1/4 cup of milk and 2Tab spoons of Vinger( I use wine) It makes the best pie crust.
    Mar. 10, 2012 3:33 am
    Hi, wonderful receipe & simple to follow but the problem is how to save it to receipe box.I would love to try it out. thanks.
    Mar. 10, 2012 3:13 pm
    re: coins as pastry weights. a lot of top chefs recommend coins as they conduct heat. as far as the hygiene issue goes, i took my coin jar and sterilised the coins in boiling water before i used them. i used them on a covering of tin foil as well so the coins didn't touch the pastry. there is another step you can take for coin hygiene, pour a can of coca cola over them and soak them for a few hours or overnight. the coke takes all of the muck off the coins and they come out bright and shiny like new. if you think using coins is not hygienic, imagine what coca cola is doing to your stomach if it can do that to coins.
    Apr. 21, 2012 7:34 am
    Well written and informative! I remember my grandmother cooking pies with crusts like these in a wood burning stove (that's all she had to cook on) and those crusts were the best I have ever had the pleasure of enjoying.
    Apr. 23, 2012 7:15 pm
    This article is SO comprehensive! I love all the details concerning pie making. This is helpful not only to novice pie makers but to experienced alike. It can't get any better than this unless the author comes to my kitchen and shows me herself (or himself, but I doubt is a guy! lol) Thank you!!!
    May 4, 2012 3:54 pm
    May 18, 2012 1:59 am
    This has to be one of THE best sites I have found very informative. I live in Australia. Many thanks
    Jun. 29, 2012 12:24 pm
    What to do with the small amounts of pastry left when you bake a pie? Roll out the pastry, put mound of currants in the center, add sugar and then knobs of butter. Fold the pastry over the top, prick pastry all over top with fork and bake in oven for 22 minutes at 350. Allow to cool, cut into squares and spread a little butter on top and serve with a good cuppa. Best served quickly when barely warm. This is an old English used to be called Ploddy.
    Aug. 6, 2012 11:29 pm
    There is no comparison to a homemade crust, even if it ends up patched still tastes better than the horrible pre-made kind. I find using cold ingredients and resting pie in fridge for an hour or so before rolling ends in a perfect crust every time. You also end up with a flakier crust if you place pie on a pre-heated cookie sheet. Another good option for left over pastry is to roll out dough as you would a pie, lightly butter the crust then sprinkle with brown sugar and cinnamon. Roll the crust up into a cylinder then slice into pieces about an inch long. We've always called them 'Sugar Babies' ever since I can remember.
    Aug. 25, 2012 11:08 pm
    big thanks!
    Sep. 3, 2012 7:54 am
    Thank you for writing this. Clear concise and to the point !!!
    Nov. 11, 2012 12:20 pm
    I agree that AllRecipse should have a Save to Recipe Box on every page they have in their site. Since they do not, here is how to save an article/page to your recipe box; Copy the URL link. Go to MyAllRecipes link at the upper right of the page. Click on Recipe Box (I like to right click and open in a new tab). Then look for the very small, almost unnoticeable small orange square with a arrow in it at the end of the title for the page section that has the word Options after it. Click on that and then on Add Weblink. Paste the URL there and you can follow the instructions from there.
    Nov. 19, 2012 10:07 am
    Wow. I never knew you could brush the top of double crust pie with milk. I'd seen a commercial on tv for a grocery store that was making a pie and they'd mentioned brushing it with milk. So i googles it. And i also didn't know about brushing the inside with egg white to keep it crisp. Thank you for this posting. Oh I do have one question though. Does it matter what kind of milk?
    Apr. 9, 2013 7:22 am
    I am a beginner baker. My biggest question is do you measure flour before or after sifting?
    Sep. 26, 2013 10:24 pm
    With ios7 you can save the Pie Crust Recipe by adding it to your reading list under Bookmarks. Just tap the little square with a arrow pointing straight up which is in the top left hand corner of your screen.
    Nov. 10, 2013 5:24 pm
    What does it mean 3 parts flour, 2 parts fat and 1 part liquid. I'm not American so this terms does not mean anything to me. Help!
    Oct. 8, 2014 12:20 pm
    When I made a two crust pie, the crusts separate from each other. I've used a fork for the edging and I've used the thumb method, but either way they always separate when baking. What am I doing wrong?
    Nov. 22, 2014 4:22 pm
    Grace, to seal the edges, first moisten edge with a little water between the two layers, then seal with whatever method you prefer.
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