Flaky Pie Crust

When it comes to baking pies, the most daunting part is learning how to make the perfect flaky pie crust. After all, you want a dependable (and tasty) foundation to hold the delicious filling. Once you master a few tips, you’ll have the confidence to whip up flaky pie crusts for homemade pie recipes that will have everyone asking for seconds.

The Secret to the Perfect Pie Crust

The secret to the perfect pie crust is to keep it as cold as possible throughout the entire process. A cold pie crust keeps the pockets of pea-sized butter whole and intact before it goes into the oven. The oven’s heat will cause the butter to melt, creating steam and separating the pie crust into flaky, tender layers. If the butter melts into the crust before it goes into the oven, the pie crust will be greasy and hard.

To keep the pie crust as cold as possible, use very cold ingredients and thoroughly chill the pie crust between steps. I learned my best tips on how to make pie crust while working in bakeries. I was taught to refrigerate the flour for my pie crust (and biscuits!) overnight so it’s very cold when mixing. After I cube the butter, I store it in the freezer while I prep the other pie crust ingredients. After making the dough, I wrap it tightly in storage wrap and refrigerate it for as long as possible to re-chill the dough and hydrate the flour. Even after rolling out the pie crust and crimping it, I’ll place the pie pan with the crust in the freezer to re-chill. These may seem like unnecessary extra steps, but they’re key to creating the perfect homemade pie crust.

Flaky Pie Crust Ingredients

• All-purpose flour: All-purpose flour is made from a blend of hard and soft wheat, which makes the pie crust strong and stable but tender and pliable for shaping. Measure the flour properly so there isn’t too much flour in the crust, which will create a dry, crumbly crust.
• Salt: A pinch of salt enhances the flavor of the crust.
• Cold butter: Temperature is key to pie crusts. Use cold butter to get a flaky texture. Since pie crusts have so few components, it’s worth splurging on high-quality ingredients, such as one of the best butter brands from the store. European butter, like Kerrygold or Plugra, has a high fat percentage, which means a more delicious flavor!
• Ice water: Ice-cold water ensures the crust doesn’t warm up. I like to fill a bowl with ice water and measure the tablespoons right from there so I know the water is as cold as possible.

Directions

Step 1: Cut the butter into the flour

The first step in making homemade pie crust is to quickly whisk together the salt and flour in a large mixing bowl.

Then, use a pastry blender to cut the cold butter into the flour.

Test Kitchen Tip: If you’re short on time, use a food processor to cut the butter into the dough. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized.

Work the butter into the dough until the bits are about pea-sized. Avoid using your fingers to mix—your hands are warm and will melt the butter!

Step 2: Add the water

Next, add ice-cold water to your pastry mix. Start slow with just 2 or 3 tablespoons and add more as needed (a tip from Grandma’s pie-making rulebook). Using a fork, toss (don’t press) the cold butter and water into the flour just until everything is mixed and thoroughly coated. Your crust is at the right consistency when it holds together when pressed.

Test Kitchen Tip: Avoid overmixing the pie crust dough—handling the dough too much will create a tough crust. A gentle hand is needed to create flaky layers.

Step 3: Chill the pie pastry

Before doing anything else with your pastry, let it chill in the fridge for at least an hour to help firm up the butter. We’ll say it a thousand times if we have to: Cold butter equals flaky crusts. To chill, form the pastry dough into a disk and cover it tightly with storage wrap or waxed paper.

Step 4: Roll the pie crust

After allowing your homemade pie crust to chill, it’s time to get rolling. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking. If you have a stainless steel or marble rolling pin, pop it in the fridge or freezer in advance—this will keep the pastry dough cool.

To roll, work from the center and move outward to the edges. To help ensure an even shape, give the crust a quarter turn after each roll. Roll until you reach the appropriate size and thickness. Most pie crust recipes call for crust that’s 1/8-inch thick—about the same thickness as two quarters stacked on top of each other.

If necessary, add an extra sprinkling of flour to prevent sticking.

Test Kitchen Tip: If the crust rips when it’s rolled out, dip a finger in cold water and patch with a bit of extra dough.

Step 5: Move the crust to your pie pan

The most stressful part of pie baking is moving your perfectly rolled crust into the pie pan—it can make even experienced bakers tremble. But if you work quickly and confidently, you’ll be just fine (remember that you can always patch or reroll the dough if needed).

To move the crust into the pan, rely on your rolling pin. Drape the crust over the pin and quickly move it to your pan. Allow the pastry to ease into the plate and let it settle before you manipulate it.

Trim the edges, leaving some excess to crimp.

If you’re making a single-crust pie, all that’s left is to finish the edges. If you’re creating a double-crust pie, it’s time to fill the pie and work on rolling out the second crust. You’ll use the same rolling pin drape method to transfer that crust to cover the top of your pie.

If you’re making a double-crust pie, don’t forget to add vents to allow steam to escape. This can be as simple as adding slashes, but you can also do it by creating a decorative topper like a lattice crust.

Step 6: Finish the edges

You can finish your pie crust in a variety of ways. Pinching the pastry around the edges is the most traditional method, but you can make decorative pie crusts with all sorts of nifty edges, like ropes or braids. You can also make pretty impressions just using a fork.

For a fluted crust, position your index finger on the edge of the pie facing outward. Then, place your other thumb and index finger on the outside edge, and pinch the crust around your finger to form a V. Continue around the entire edge of the pie crust.

After all that, it’s time to bake your pie. Just remember to place it on the center rack and keep an eye on it as it bakes to prevent overbrowning.

Test Kitchen Tip: Making a pie crust shield is a handy trick for preventing a burnt crust.

Flaky Pie Crust Variations

Here are some ways to liven up your homemade pie crust:

• Create a braided edge: If a basic crimped edge isn’t for you, try braiding. To do this, make an extra portion of pie pastry. Then roll it out thinly and cut it into three strips. Braid the strips and press it into place around the outside of the pie.
• Use cutout shapes: Use small cookie cutters to create a decorative finish for pies. Use a few drops of water to press the shapes into place along the outside of the pie.
• Make a lattice crust: A lattice pie crust is very traditional. Using overlapping strips of pastry, you can create a woven-style finish.
• Brush with an egg wash: Make a simple egg wash to add a bit of shine to your homemade pie. Whisk an egg with a teaspoon of water. Then, swipe the wash over the crust with a pastry brush before baking.

How to Store Flaky Pie Crust

Once you wrap the pie dough in a disk shape, stash it in the fridge for up to three days. When you’re ready to use it, allow the pie crust to sit at room temperature for just a few minutes so it’s easier to roll out.

Can you freeze pie crust?

Yes, you can freeze pie crust. Once the pie crust is formed into a disk, wrap it tightly in a few layers of storage wrap, then store it in the freezer for up to three months. This is the perfect way to get ahead of the two pie seasons (summer and fall) every year, so all that’s left to do is make the pie recipe’s filling. To use a frozen pie crust, allow it to thaw overnight in the fridge. Your pie crust will be thoroughly chilled and hydrated now, so it’ll bake into a super flaky and tender crust!

Flaky Pie Crust Tips

What if my pie crust is crumbly?

If your crust isn’t holding together, it’s OK to add more water. The 3 to 4 tablespoons listed in the recipe are a guideline. You may need to add a bit more. To do this, add just a small amount at a time until the dough starts to cling together.

How do you keep pie crust from shrinking?

To prevent the crust from shrinking or sliding down your pie pan, chill the crust inside the pan for about 15 minutes. This chill will help the crust firm up and stay in place.

Is a pie crust recipe better with butter or shortening?

Homemade pie crust is better with butter! Although butter, shortening and lard are all used in pie crusts, our Test Kitchen found that butter makes the flakiest and tastiest crust. Crusts made with shortening tend to create crumbles rather than flaky layers, and crusts made with lard have a greasy consistency.

Do you need to blind bake a pie crust?

Not all pies require blind baking. Blind baking—that is, baking the crust before filling the pie—is most commonly used for cream pies. You’ll know it’s the right technique to use when the recipe specifies it.

Can you use this pie crust recipe for potpie?

Yes, you can use this homemade pie crust recipe for potpie. The pie crust recipe doesn’t call for any sugar, so it’s a delicious vehicle for savory pies like chicken potpie recipes.