We’re sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done!  NO chilling, NO blind-baking, NO drama – just perfect pie!

We're sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!

Pie crusts. They seem basic, but when it comes to common baked goods, you’d be hard-pressed to find something that inspires such fear and intimidation in the hearts of both novice and experienced bakers.  Sure, croissants and wedding cakes carry their own high stakes, but your average baker isn’t usually trying to whip those up on a Sunday afternoon.  Pies, on the other hand, are ubiquitous, but they can also be strangely challenging.  As a result, a lot of home cooks find it’s easier to buy a pre-made crust, then focus their efforts on a delicious filling.  Homemade crust is not worth they effort, they say.

But they ARE!  I promise, they are!  The problem is that most people haven’t learned a good pie-crust-making technique.  I’ve found that it’s very hard to learn how to roll out a successful pie crust by reading about it.  This is one of those activities that you really need to learn by watching.

I was lucky enough to have a mom who was a fabulous pie-baker.  In fact, I was spoiled.  A store-bought pie crust never crossed the threshhold.  And when I was just a wee tot – okay, maybe when I was 11 – my mom started teaching me how to make a pie.  She was a very patient instructor, showing me how to mix the dough and how to roll it out, and then making me copy her movements.  I’ll admit, it was intimidating for me at first, even with my mom’s watchful eye.  (I would’ve HATED to ruin dessert!)  But over the years and many, many pies, I realized her technique was about as fool-proof as a pie crust recipe could get.  Not only was it simple, but it yielded an incredibly flaky, flavorful crust that beats any store-bought pie crust, any day of the week.We're sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!

In fact, fairly recently, I tried a different pie crust recipe.  I was making a big ol’ slab pie for the first time, and I thought, maybe I should follow the recipe instead of substituting my mom’s crust, as I normally would for any pie I bake.  Aaaand it sucked.  Truly, it was a terrible pie crust recipe.  With its oversized proportions, it was incredibly difficult to roll out evenly, and it stuck to my counter like glue.  I had to pull it off in pieces and patch it together in my baking dish.

Never again.  No, I’m sticking to my mom’s pie crust recipe from now on.  It doesn’t stick to the counter – because you don’t roll it on the counter, but in between sheets of wax paper.  It doesn’t require any chilling.  There’s no need to blind bake it.  If you have your filling prepped, you can make and assemble a two-crust pie and have it in the oven in 10 minutes.  Seriously, that’s less time than it takes to drive to the grocery store and buy a pie crust.

And I’m going to teach you how to make it too!

Of course, as I pointed out, it’s hard to learn how to make a pie crust from just reading a recipe.  So for this pie crust recipe tutorial, I’ve put together Ready To Yumble’s very first video!  Now, I realize this video is not perfect.  First and foremost, the back of my giant head features prominently, and I REALLY wish I had had the foresight to at least blow-dry my hair before filming.  🙈🙈  But I decided to share it anyway because honestly, I feel like pie crust recipe is totally doable for the home cooks out there who may have been intimidated before.  And I want you to make pie!  I want to help you make pie!  And this is the easiest way I’ve ever seen or learned to make pie.  YOU CAN DO IT!

I’m going to share how to make a two-crust pie, meaning a pie with a crust on top, like apple.  If you’re making something like pumpkin or pecan, just skip the steps for rolling out the top crust.  I have the recipes for both a two-crust and one crust pie at the end of this post!

So here it is: my mom’s method for making the perfect flaky pie crust.  There’s a lot of text, but I promise, it’s only to help you understand each step!  I recommend reading through the recipe first to get familiar with the process, and then watch the video to see it all come together.

Step 1: Mix your pie crust ingredients.

For a two crust pie, whisk together three cups all purpose flour and 1/2 teaspoon salt in a large mixing bowl.  Add 1 cup plus 3 tablespoons of shortening (I use Crisco).  Using a pastry blender, or a fork, cut the shortening into the flour until you have a chunky texture, like a mix of peas and coarse sand.  Here’s what it should look like:

We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!

Measure out about 8 ounces of cold water in a measuring cup, and add a little ice.  You will NOT use all the water, but it’s better to have it on hand.  Now, slowly add the water to the flour mixture, just a few tablespoons at a time.  With a fork, mix the water into the flour JUST until the water is absorbed – do NOT keep mixing and mixing.  Add another couple tablespoons and repeat, stirring as little as possible to incorporate the water.  The amount of water you need will depend on your weather – humid climates need less water.  I probably use somewhere around 4 ounces total, but that’s just me in my own ecosystem.

How do you know how much water to use?  You want the dough to just start clumping together, without being very wet – but also without leaving dry crumbly bits.  If you pinch the dough with your fingers, it should hold together like this:

We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!

Congrats, you have a pie dough!  Here’s what you do next, step by step.

Step 2: Roll out the bottom pie crust.

  1. Tear off a sheet of wax paper, about 2 feet long, and dust it lightly with flour.  Put about 2/3 of your pie dough on the wax paper.  Keep the other 1/3 in the bowl for later.  Squeeze the dough gently into a ball – I just squeeze it through the wax paper to keep my hands from sticking.  No need for a perfect sphere – you just want it to hold together.  (Note: Ross uses a similar technique to roll out a pie crust using plastic wrap instead of wax paper.  I suspect, but haven’t confirmed, that parchment paper will also work.  But out of the three options, I prefer wax paper, so that’s what I recommend.)
  2. Sprinkle the top of the dough with flour.  Tear off another sheet of wax paper the same size.  Place it on top of the dough.  You’re ready to roll!We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!
  3. To hold the dough and paper in place while you roll, rotate it so that a corner of the paper is hanging off the countertop.  Press your hip against this corner, holding it in place against the counter.
  4. Using your favorite rolling pin, start rolling out the dough.  It’s easiest to start by placing the rolling pin in the center of the dough, and rolling it outwards away from you.  When one side starts getting thin, rotate the paper to roll out another side.  Keep rotating until the dough is fairly even and it reaches about to the edges of the wax paper.We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!
  5. Gently peel the wax paper off the top of the dough.  Sprinkle with flour.  Tear off another sheet of wax paper, again about two feet long.  Place both pieces of wax paper on top of the dough, overlapping.  The reason for two overlapping sheets?  The dough will get too wide to fit in one sheet.  (If anyone learns about a company making oversized wax paper, let me know!)  But the two sheets will work just find.
  6. In one smooth movement, flip the dough over on the counter.  It’s easier if you lightly place your hand on the top two sheets while flipping to hold them in place and to guide the dough.  Peel off the wax paper on the other side, sprinkle with flour, and top with two overlapping sheets of paper, just like before.We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!
  7. Continue rolling out, rotating as needed, until the dough is about 1/8 of an inch thick.  If it gets tough to roll, you probably need to sprinkle a little more flour on the dough to help it glide.  When it’s the right thickness, gently peel the wax paper off the top, but then put it back lightly over the dough.  (You need the paper in place to flip the dough into the pie plate, but you don’t want it sticking.)
  8. Flip the pie dough over so the other side is facing up.  Pull off these two pieces of wax paper and set aside.
  9. Grab your pie plate in one hand.  Do not spray with cooking spray – there’s enough fat in the dough that it won’t stick.  And in fact, cooking spray may cause the pie to slide down the plate.
  10. Hold the pie plate upside down, hovering over the center of the dough.  Slide your other hand underneath the wax paper.  In one movement, invert both the pie plate and the dough together, so that the dough lands inside the pie plate (right-side up).  Remove the wax paper (which should be easy since you already loosened it).We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!
  11. Your pie crust should be mostly centered in the pie plate.  If it’s not, don’t panic!  Lightly lift it up and re-center.  If the crust has a break somewhere, it may be that the dough needed a bit more water.  Again, don’t panic!  You can patch it with extra dough in a minute.
  12. With a small, sharp knife, trim the crust overhanging the plate.  This dough is great for patching if you have a hole somewhere in your crust!
  13. Hooray, bottom crust is done!  Time to add your filling.

Step 3: Roll out the top pie crust.

  1. You’re practically a pro!  Rolling out the top crust is just like rolling out the bottom, but here’s another quick overview.
  2. Place the remaining 1/3 of the dough on a floured sheet of wax paper.  Cover with another sheet, and roll it out.  When it reaches the edges of the wax paper, use two overlapping sheets of wax paper on each side.
  3. Continue rolling until about an 1/8 of an inch thick.  When it’s ready, peel off the top sheets of paper, then gently lay back in place.  Flip the dough, peel the other two sheets of paper, and discard them.
  4. Using a small, sharp knife (or a small cookie cutter if you’re fancy!), cut a few vents in the center of the dough. Set aside the cut-outs for decorations.
  5. Pat the outside of the bottom pie crust with water – just enough to dampen it.
  6. Place your hand under the wax paper for the top crust, roughly under the center of the dough.  Flip the dough over the pie plate, so that the center of the top crust rests about in the center of the pie.  Again, if it’s a little off, just lift the dough and scooch it over.
  7. Trim the overhanging dough.  With a fork, gently press around the outside of the crust to seal it.
  8. Optional: Dab the cut-outs from your vents with water, and place them in the center of the pie for decoration.
  9. That’s it!  Now just bake according to your recipe.

Phew!  I know that sounded like a lot, but I wanted to walk you through step-by-step.  And now, as promised, here’s a video that shows you all the steps for rolling out your pie crust!  (I recommend making it full-screen so you get a better view.)  (And again, apologies for my giant head.)

And that’s it!  Do you still have questions?  We want to help!  Leave your questions in the comment below and we will answer as soon as possible!  If it looks like the same questions come up a few times, we will tweak the instructions to cover that issue.  Because WE WANT YOU TO MAKE PIE!  And be happy with the result.  And we think – no, we KNOW – you can do it!

Now, go forth and pie!

We're sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!

Two-Crust Pie
 
Prep time
Total time
 
We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!
Author:
Serves: 1 two-crust pie
Ingredients
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 1 cup + 3 tablespoons shortening (like Crisco)
  • 4-8 oz. ice water
Instructions
  1. Mix the flour and salt in a large mixing bowl. Cut the shortening into the flour with a pastry blender or fork until the mixture is the texture of coarse sand with a few larger pieces the size of peas.
  2. Add the water a few tablespoons at a time, mixing with a fork just until absorbed. Continue adding water until the dough just holds together when you pinch it and there are no dry, crumbly bits. You don't want the dough to be very wet. 4 ounces is probably about right, but go by look and feel, not volume. Do not overmix.
  3. Roll out about ⅔ of the pie dough as described in this post (above). Place in your pie plate, without any cooking spray.
  4. Fill your crust with pie filling of your choice.
  5. Roll out the remaining ⅓ of the pie dough as described in this post (above) to create your top crust. Place the top crust on top of the pie and filling. Seal the outside edges of the pie by pressing lightly with a fork.
  6. Bake according to your recipe and enjoy!
One-Crust Pie
 
Prep time
Total time
 
We're sharing a tutorial to make the easiest, flakiest pie crust ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!
Author:
Serves: 1 pie crust
Ingredients
  • 2 cups all purpose flour
  • ¼ teaspoon of salt, rounded
  • ⅔ cup + 2 tablespoons shortening (like Crisco)
  • 3-6 oz. ice water
Instructions
  1. Mix the flour and salt in a large mixing bowl. Cut the shortening into the flour with a pastry blender or fork until the mixture is the texture of coarse sand with a few larger pieces the size of peas.
  2. Add the water a few tablespoons at a time, mixing with a fork just until absorbed. Continue adding water until the dough just holds together when you pinch it and there are no dry, crumbly bits. You don't want the dough to be very wet. 3 ounces is probably about right, but go by look and feel, not volume. Do not overmix.
  3. Roll out the pie dough as described in this post (above). Place in your pie plate, without any cooking spray.
  4. Fill your crust with pie filling of your choice.
  5. Bake according to your recipe and enjoy!

Want to apply your new skills to some delicious flavors?  Try making our Old-Fashioned Pecan Pie:

Old-Fashioned Pecan Pie

Or how about our Blueberry Crumb Pie:Blueberry Crumb Pie-2-2

We're sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama - just perfect pie!

2 Comments on Easy Pie Crust Recipe & Tutorial – VIDEO and Photos with Step by Step Instructions

  1. Lucky you to have your mom teach you how to make the perfect pie crust! My mom is an awesome baker too, but me, on the other hand, not so much. It’s definitely an area that I need to work on. And I totally agree that homemade is SO much better than store bought…can’t even compare! Great job on the video, but the way! Love all the steps and so easy to follow! I think I may have to give pie crust another go 🙂

    • Aw thanks for the kind words on the video! It was fun to make, but also much trickier than I expected…hopefully it’s helpful! I totally lucked out to get my mom’s help learning how to do it 😀

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