Pie Crust Recipe - How to Make Pie Crust Video
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Video:How to Make Pie Crust

with Gretchen Siegchrist

Though it may seem complicated, homemade pie crust is actually quick and easy to make. Try making your own pie crust with these easy to follow steps, and your pie will have an even fresher, flakier base.See Transcript

Transcript:How to Make Pie Crust

Hi, I'm Gretchen Siegchrist for About.com Food, and today we are making pie crust. Homemade pie crust, though it may seem complicated, is actually quick and easy to make.

Pie Crust Ingredients

The ingredients you will need are:
  • 2.5 cups of flour
  • 1 tbs each of sugar and salt
  • 1 cup vegetable shortening
  • 6 to 8 tsps ice water
I am making an apple pie, so I need a double crust. If you are making a single crust pie, such as pumpkin, you can cut this recipe in half.

Combine the Pie Crust Ingredients

Begin by combining the dry ingredients. Now, we will add the shortening. It is best to but it in in small chunks, rather than one big glob. We will mix together the shortening and flour using two butter knives. Cut through the flour in opposite directions to mix in the shortening. You want to cut it up and coat the fat with the flour.

When you have small, pea-sized chunks, it is time to add the ice water. Drizzle six tablespoons of water over the flour. Use a rubber spatula to cut this in, but again, do not mix too much.

Test the Pie Crust Dough

At this point, pick up a little bit of the dough in your fingers. If you can get it to stick together, you have enough water. If it still crumbles apart, add one or two tablespoons more.

Separate Top and Bottom Pie Crust Dough

Now we are going to separate the dough into two parts, one for the top crust and one for the bottom crust. We will form the dough in to two balls, and wrap each one in plastic wrap. Now press down on the balls so they are flat discs. This will make them easier to roll out later on.

Cool the Pie Crust Dough

We are going to put the dough in the refrigerator now so that it becomes firm. Leave it in for at least half an hour but up to a couple of days. When the crust has been properly refrigerated, remove it from the refrigerator, unwrap the plastic and place it between two sheets of wax paper. This prevents the crust from sticking to the counter or the rolling pin, and makes it easier to transfer to the pie plate.

Roll the Pie Crust

When rolling, always begin in the center so that you are rolling out from the middle instead of in from the edge. You can measure it you have rolled the crust out far enough by placing the pie pan over it.

When the circle of crust is larger than the pan, it is time to stop rolling. Remove the top sheet of wax paper from the crust. Now, it should easy to transfer the bottom crust to the pie plate.

Add the Pie Crust Top and Filling

Now, add whatever filling you are going to have in your pie, and then put on the top crust. Trim around the edges of the pie pan so you do not have any dough hanging over. Seal the bottom and top crusts together. I use a fork, because it is simple and I like the way it looks, but there are other fancier methods you could use.

Pie Crust Finishing Touches

If there is a tear in the crust patch it with a piece of extra dough, and use some water to hold it together as glue. Do not forget to cut vents in he top crust. This will let steam escape from the middle of the pie. I am also going to sprinkle some cinnamon sugar on my top crust. Now this is ready to cook.

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