I don’t know if you’re like me but secretly I’ve always wanted to know how to make a real made-from-scratch pie crust but every time I’ve tried it never turns out…I’ve failed even the proclaimed “No Fail” pie crust recipes. There is something magical about being able to make a real pie crust, it’s similar to the magic of being able to make your own homemade bread. And, since we can all make homemade bread, thanks to the EZ bread recipe and how-to video, it’s time for all of us to conquer the All-American-just-in-time-for-Thanksgiving-pie crust. Plus, cooking from scratch is always a GREAT way to use food storage. Like I said before I definitely have never had luck with pie crusts, however, my good friend, Del, does. In fact, she has spent the last 30 years perfecting her pie crust and she graciously allowed me to film her for this little mini class to teach me (and YOU!) EVERYTHING we’ll need to know in order to make a delicious made-from-scratch pie crust! This isn’t the short 5 minute segment you’ll see on morning tv. By the end of this mini-class you WILL feel confident enough to make your own delicious pie crust…how do I know? Because now I’M CONFIDENT enough to try my own delicious homemade pie crust. (So make sure and leave a comment thanking Del!) Oh yeah…and there may just be a link to an awesome giveaway at the bottom of this post…just say’n…
HOW TO MAKE YOUR OWN PIE CRUST: PART ONE
HOW TO MAKE YOUR OWN PIE CRUST: PART TWO
HOW TO MAKE YOUR OWN PIE CRUST: PART THREE
THE RECIPE: DEL’S PERFECT PIE CRUST
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white sugar
- 1/4 cup Crisco shortening, cold
- 12 tablespoons butter, cold and cubed NOT Margarine.
- 1/4 cup to 1/2 cup ice water
Chill your bowl, pastry cutter or whisk, and all ingredients in the fridge for at least 30 minutes. Sift together dry ingredients. Cut shortening into dry ingredients to a corn meal consistency. Slowly cut in butter until the consistency resembles small peas. Add 3 T. ice water and mix together dough with hands. If more water is needed, add it 1 T. at a time. Divide dough into two pieces, flatten into disc shaped pieces and wrap in plastic wrap. Chill in fridge for at least 30 minutes. Remove dough from fridge and place on top of plastic wrap. Place the plastic wrap the dough was wrapped in on top of dough-grease side down. Roll out dough, always going from the middle out, into a circle piece of dough large enough to cover pie pan. Place dough on pie pan and fit dough to the sides. Using a sharp knife, cut excess dough from around edges. Using your thumb, index, and middle finger pinch dough edges to form a decorative edge. Fill pie with filling and bake according to directions on your pie recipe or pre-bake your dough by placing aluminum foil on top of pie crust and filling half way with dry,uncooked beans. Cook at 375 for 8-10 minutes.
WHICH PIE PLATE SHOULD I USE?
IS IT REALLY WORTH IT TO MAKE YOUR OWN CRUST?
CAN YOU MAKE PIE CRUST LOW OR NON-FAT?
CAN YOU EAT RAW PIE CRUST DOUGH?
HOW DO YOU MAKE THAT “KID PIE” DEL TALKS ABOUT?
(Download the handout Del found from http://whatscookingamerica.net/). She was going to write out all of her tips but then found this and…really…why re-invent the wheel?! This has a great wealth of information about making pie crusts!)
PHEW! That was a lot of (I think, TOTALLY AWESOME) information! You did a great job hanging in there! Make sure you check back every day this week for new posts and fun twists on classic and not so classic pies…and yeah, and DEFINITELY enter this giveaway!
Thank you for this tutorial. It was so inclusive. I really enjoyed the mini-class style of video. After watching I am definately going to tackle making pie for the holidays. Thanks to both you and Del.
Watched every one of the new videos! Thanks Del! You are amazing. Your crusts look perfect (and I’m sure they also taste perfect). Great tips. No more store bought crusts for me.
Crystal, I am hooked on your blog. I spend more time on your blog than in the kitchen practicing what I’ve learned. 🙂 Thanks for your time and effort for us!
Del….you make beautiful pie crust!!!!!!!!! You rank right up there with my Grandmother and Pie Maker Supreme
Thanks, Del, for the great tutorial! I learned so much and will definitely be trying your recipe and tips!
And Crystal, thanks so much for all your great information. I’ve been cooking with food storage for many years and still learn new things! Your EZ bread is wonderful! Teri
Awesome videos and tips- my family loves pie and maintains half the pie is a good homemade crust. Have always made homemade pie crust, but found some good tips to try out ( like the final adding water and mixing by hand). Looking forward to rest of the pie posts (well enjoy all your posts).
That was incredible! I’ve made pie crust for years, but last year my crusts started shrinking into the pie pan on me during baking. Does Del have any ideas on how to stop that from happening? What could I be doing wrong? My pies did it every single time last year. So frustrating! Oh and I grew up on kid pies, too. Delicious!!!
Thanks so much Del and Crystal. Great info and beautifully presented. Thanks for sharing.
Great tips and instruction, Dell. Thanks for sharing with us!
I’m sorry to be a naysayer… but I like my pie crust better. I use oil for my pie crusts, and they are tender and flaky. The oil method is fast, convenient and perfectly suited to one’s food storage. No sugar added, just flour, salt, vegetable oil and cold water. Mix with a fork, roll out between waxed paper and you’re good to go!
I’m always asked to bring a pie to family/friend functions.
Carla…don’t leave us hanging…what about a recipe?
This is a simple, but flaky pie crust. (To make a two crust pie, simply double the recipe. ) My kids like the scraps sprinkled with cinnamon/sugar and baked in the oven.
9″ Pie Crust
1 1/3 cups all purpose flour
1/2 tsp. salt
1/3 vegetable oil + 1Tbls.
2 Tbls. cold water
Stir the first two ingredients together. Stir in the oil with a fork. Add cold water. If the dough seems a bit dry, add a Tbl. more oil.
Mix with a fork until blended.
Roll out on a damp surface between two pieces of wax paper. (Saran wrap will work, also.)
To place the crust into the 9″ pan (I recommend a glass pie plate), carefully peel the top wax paper off the dough. Holding the bottom wax paper, flip the dough onto the pie pan, and peel off the wax paper. Place the dough so that fills the pie pan by lifting it, NOT stretching the dough. Stretching will cause the crust to shrink as it bakes. Prick the dough several times with a fork.
Bake at 425 for about 12 minutes, or until lightly golden brown.
If the crust balloons up while baking, prick and flatten it with a fork.
Carla…don’t leave us hanging…what about a recipe?
laughs – Think I’m doing this backwards. Saw all these videos over on youtube channel, but there was no Crystal, was coming to send email to let you know to check your channel, something was wrong!
Oops!! I’ll go and watch Del now! :o)
We call the “kid pie” Sugar Pie. I have also poured a little canned milk on top with the sugar and cinnamon. It is good too. Good videos.
All I have to say is that I wish I lived on your street. I’d love to be both your neighbors!!! Wonderful tutorials. I may even try my hand at homemade pie crust this year!! Thanks so much.
Those posts/videos were fantastic! I have made pie crusts but always find them a little daunting. I have more confidence now because I know the tips and tricks. I’ll have to watch these again (several times) to make sure everything is cemented into my brain. By the way, does Del know if it is possible to make pie crust using whole wheat flour – or even half white, half wheat?
Check the handout-there is a recipe there for that.
Thank you. I know my crusts will be a lot better now! For fruit or liquidy pies, I always spread some instant tapioca on the crust before adding the wet ingredients. This keeps the crust from getting soggy also. I loved watching your video. My grandma tried to teach me to make pie crusts years ago. This was a great way to relearn. A lot of what she taught me are your tips also! THANK YOU!
Thank you! Thank you! Thank you! I made pie crust today and it turned out perfect! I’ve never had a pie crust turn out perfect. It’s always soggy or falls apart when I try to put it in the pan. I cannot thank you enough for this post!
YEAH!! That makes it all worth it!
I just watch the videos of Del making her pie crust and all the great tips she gave also. Thanks so much for your time and effort because I really learned a lot! Thanks again…Blessing to you and your family.
oh boy! I cant wait to try your technique!! My daughter is always saying my pie crust tastes ok but looks horrible!! Maybe we will get a “real” looking pie this Christmas!
I wanted to check the measurements. In the video Dell adds 1/2 cup butter and 1/2 cup of shortening, but the ingredients list below the videos are different? I have successfully made the pie crust from the video instructions with fabulous results 🙂 but wondering if the written instructions still works?
still wondering about the measurements?
It’s 1/2 C. butter and 1/2 C. shortening.
cutting fats into flour with mixer blender attachment….that’s genius. My niece and I are making homemade pie crusts this year for the first time for Thanksgiving using Del’s recipe and tips. So far it’s been super easy and I love the texture of the dough, can’t wait to see final results. I’m totally trusting you Del, I don’t think I’ll be disappointed!
Tried to make pie crust before but failed >I think I might can do this one.Thanks!
Any chance you have a tasty whole wheat version?
Wanted to say thank you for the wonderful piecrust recipe and the video. I just made the piecrust and it turned out beautiful. I used ½ cup of butter and ½ cup of shortening. Thank you all at Food Storage for all your wonderful information and help.
I’ve tried homemade pie crust so many times before. After watching the video I made pie for Thanksgiving and everyone loved it! Thanks so much! Make sure you follow the video recipe rather than the written instructions which indicate 1/4 cup shortening instead of the correct 1/2 cup. Del is a genius.
I strongly prefer lard to Crisco, it’s healthier and makes a flakier crust.
One more tip that Del didn’t do, is to make a little differentiation between a top and bottom crust. When cutting in the butter/lard, stop at the point when the mixture becomes the size of peas. Take out half and reserve that for the top crust. Continue cutting in the rest until the mixture is like cornmeal. Use the “cornmeal” mixture to make the bottom crust. Use the “pea-sized” mixture to make the top crust.
The “cornmeal” mixture will make a more dense crust that will provide a better base for the filling. The “pea” mixture will produce a flakier crust that’s better for the top.
And as Del said, cold, COLD, C O L D!!!