Pie Crust Basics with Step-by-step photo instructions that will have you making homemade pie dough from scratch in minutes!
Pie Crust Basics
Today, we’re going to discuss the essential Pie Crust Basics to help you learn how easy it is to make homemade pie dough for your favorite pie recipes.
For some people making homemade pie crust is a scary process. It was for me also until a few years ago when I decided I was going to conquer my fears and learn to make my own pie crust.
I found a great video online and actually set up my computer on the kitchen counter and worked right alongside the video and my pie crust came out terrific…the very first time.
Helpful Kitchen Tools
- Pastry Dough Blender
- Stainless Steel Metal Bowls – these really help keep the flour and shortening cool while you’re mixing.
- Stainless Steel Measuring Spoons and Cups
- Pastry Mat – to help you roll out the dough to the proper size for the delicious pies you’re going to make!
How to Make Homemade Pie Crust Dough
Pie Crust Basics with step-by-step photo instructions:
Add the shortening to the flour and salt.
Using a pastry cutter work the shortening into the flour.
Combine until it looks like cornmeal.
Beginning with one tablespoon slowly start to incorporate the water into the flour and shortening mixture. You can see it’s beginning to clump.
Keep adding the water one tablespoon at a time until it begins to form a ball and pull away from the sides of the bowl. If it doesn’t, you need to add more water. Do not dump everything on the counter and try to knead the dough into a shape. This was where I always made my mistake. The dough needs to come to a ball in the bowl for perfect pie crust!
Perfect.
Yes, a nice ball of pie crust. Flatten out the ball into a disc shape and wrap in plastic wrap and place in the refrigerator until you are ready to use. You can also freeze the pie crust at this point.
Place the disc of pie dough onto a well floured board and begin to roll out.
The pie crust rolled out beautifully and EASY.
- 1 cup flour
- 1/4 tsp. salt
- 1/3 cup shortening
- Ice cold water about three to four tablespoons
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Combine the flour and salt together.
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Using a pastry blender or two forks combine the shortening into the flour until it looks like cornmeal.
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Using a fork, add the water one tablespoon at a time and incorporate the water into the flour/shortening mixture.
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Keep adding the water, one tablespoon at a time, and keep stirring until the dough begins to come together, pulling away from the sides of the bowl and forming a ball of dough.
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Remove the ball of dough from your bowl and shape it into a flat disc.
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Wrap in plastic wrap and chill for about an hour before using.
I like to have a bowl of water with ice cubes in the refrigerator ready to use once the shortening and flour is combined completely. That way I know the water is as cold as it can be. You want very cold water for a flaky pie crust.
Now that you know HOW to make homemade pie dough, let’s learn how to make it pretty with Pie Crust Basics Part Two.
Use your homemade pie crust to make delicious pies for your family this Thanksgiving or try these yummy Mini Pumpkin Pies…
OK I so want to impress my guests at Thanksgiving by trying this! The addition of the fall leaves is so cool! Thanks so much for sharing at #merrymonday Hope you will link up with us again!
I have never tried making my own pie crust because it always seemed tricky. But this doesn't look so hard! Thank you for linking up with our Merry Monday party this week – I pinned your recipe to try it for myself soon!
As an experienced pie maker, but with a husband who loves them, I needed this. 🙂
YUM! I'm glad I found this post before I attempt making pie for Thanksgiving!
G'day! Always great hints and tip Lois provided from you!
All greatly appreciated and bookmarked too!
Cheers! Joanne
http://www.whatsonthelist.net
A great pie crust tutorial, it looks awesome! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
Come Back Soon
Miz Helen
I am so looking forward to the fancy tips!
We have the same cutting board. I was in your boat and finally discovered how to make silky smooth, easy to roll crust. You must have patience galore, I do mine in a food processor with great results.
I used to make homemade pies when my kids were young. This post has inspired me to try again.
I can't eat wheat, but I still love making a crust like that. There is something so therapeutic about feeling the dough, rolling it out, turning it, placing it in the pan, crimping the edges, etc. etc. I love it – and still do it. I just don't eat it. 🙂 There is no GF crust that has the same elasticity and feel of a real pie crust.