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How to make the Best Ever Pie Crust - The only recipe you will ever need

How to Make Pie Crust (Bold Baking Basics)

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Learn How to Make Pie Crust, perfectly, every time, and change your pie-life forever.

Hi Bold Bakers!

Fall is when we tend to make a lot of pies, so I wanted to share my master recipe for How to Make Pie Crust to ensure you know how to make it perfectly, every time.

This recipe is the best I have come across in all of my years of working as a pastry chef. It will be easy for you to recreate at home, too, so you don’t have to buy pre-made pie shells in the supermarkets anymore.

Please don’t buy pre-made pie shells. They make my heart sad.

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Tips for How To Make Pie Crust:

  • Add liquid bit by bit. All flour absorbs water differently, so you might need less or more. You don’t want wet pastry.
  • Leaving the egg out — Replace the egg with 2 tablespoons of cold water. Egg makes it richer but if you don’t eat eggs, use water.
  • Don’t freak out — If you think you pastry is too dry, keep on bringing it together with your fingers. Take care not to add too much liquid.
  • Refrigerate before rolling — Wrap up and place in the fridge for a minimum of 30 minutes. This will help the gluten relax and it will be easier to roll.
  • Freeze the pie crust — Freeze for up to 8 weeks. Roll out your pie crust and place it in the tin. When ready to use take out of the oven and bake directly from frozen. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans. Just bake the crust from frozen, eliminating the task of blind baking ever again. Yay!!!
  • Using for savory — Leave out the sugar and this pie works great for savory pies also.

[ Get ready for Apple Pie by making your filling in your Crock Pot! ]

Why does my pastry shrink?

You are not alone here! This is a really common problem and, luckily, the solution is simple. The answer is too much WATER! Adding too much water to your pastry will cause your pastry to shrink. Think about it! When water heats up it evaporates. So in terms of pastry, that mean’s when you go into the oven, the heat makes the water in the crust evaporate, which in turn causes it to shrink. Makes sense now, right?

The solution is to just add the minimum amount of water that you need to pull your dough together into a ball. If it seems like it might be a tad dry don’t freak out and lash in water. A fun fact about pastry is that it expresses water once it rests, so it will actually get wetter as it sits in the fridge for its resting period.

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Why is my pie crust soggy?

This is not something you have done wrong, it just depends on what type of pie you are making. When it comes to How to Make Pie Crust, Quiche, Apple Pie, and pies with wetter filling can have a tendency to have soggy bottom. If you want to avoid this, you can blind bake your pie crust. This simply means laying parchment in your pie crust and filling with dried beans or lentils to weigh it down as it bakes. Bake it until partially good (or fully cooked depending on the pie you are making). This will give you a crisper pastry in the end.

Once you master this Homemade Pie Crust, your holiday season will become much easier. Use this Homemade Pie Crust for my Homemade Pumpkin Pie and my Pecan Fudge Pie.

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4.38 from 59 votes
How to make the Best Ever Pie Crust - The only recipe you will ever need
Pie Crust Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dessert
Cuisine: American
Servings: 1 pie crust
Author: Gemma Stafford
  • 1 ⅓ cups (7½oz/213g) all purpose flour
  • Pinch of salt
  • 1 tablespoon icing sugar
  • 7 tablespoons (3 ½ oz/100g) cold unsalted butter, cubed
  • 1 egg yolk*
  • 2- 3 tablespoons cold water
  1. Put flour, butter, icing sugar, and salt in a food processor. Pulse until fine crumbs form.

  2. Mix together the egg yolks and water and add to the dry ingredients.
  3. Pulse until a dough forms, around 10 seconds.
  4. Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.

  5. Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch.

Recipe Notes

The pastry can be frozen for up to 8 weeks

if you don't eat eggs then leave the egg yolk out and add 2 tablespoons of cold water instead.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Jemma Hollister on December 31, 2018 at 5:02 am

    Hi Gemma!
    Thank you soo much for the recipe! My friends and family loved the pies!

    • Gemma Stafford on January 2, 2019 at 12:14 pm

      YAY, i am delighted to hear that!

  2. Joseffa Niji on December 28, 2018 at 3:33 am

    Hi Gemma,
    Does this recipe cover both a bottom and a lid for a pie?
    Or do I make double if I want a lid for my pie?
    Kind regards

    • Gemma Stafford on December 30, 2018 at 9:05 pm

      Yes, this will make enough for both if you roll it fairly thin 😀

  3. Karen Spyropoulos on December 15, 2018 at 8:19 pm

    Is it possible to substitute vegetable shortening in place of butter for people allergic to dairy?

    • Gemma Stafford on December 16, 2018 at 7:28 am

      Hi Karen,
      Yes! do choose a baking margarine, in a block, that works best in pastry.
      thank you for being here with us,
      Gemma 🙂

  4. Gail Carducci on December 10, 2018 at 7:22 am

    Hi Gemma….may I use this recipe without the icing sugar to make pastry for savoury pies. I’m planning to make tourtieres and quiches over the holidays. Or should I just go to a completely different recipe?
    Thanks for all the wonderful recipes!

    • Gemma Stafford on December 11, 2018 at 5:02 pm

      Yes, you sure can. Great idea, enjoy!

  5. Nancy on December 8, 2018 at 10:16 am

    Hi, in your video you don’t use a food processor but on your written recipe you say to use one? …. does it matter?

    • Gemma Stafford on December 9, 2018 at 2:50 am

      Hi Nancy,
      i hardly ever use a food processor to make pastry, it is too easy to take it too far, but it is possible to blitz it, watching it, to make sure it is right.
      I rub the butter into the pastry generally. You can do this, or you can use a dinner fork! that is a good way to keep the butter cool and to be quick too. that is the secret of a good pastry, work cold and fast and do not over wet or over mix. I hope this is of help to you,
      Gemma 🙂

  6. Jenn on December 2, 2018 at 10:19 pm

    I just made this for Thanksgiving for your classic apple pie recipe! I got a compliment from my neighbor who is, according to his wife, the pie master. Thanks, Gemma!
    💖 Jenn

    • Gemma Stafford on December 3, 2018 at 1:56 am

      Good job Jenn, though men do make great bakers, lol,
      Gemma 🙂

  7. Tiarni on November 29, 2018 at 2:58 pm

    Hi! I’m not sure if here in the UK we have all-purpose flour, we may do but I’ve never come across it! Would plain flour be an alternative?

    Thank you! X

    • Gemma Stafford on November 30, 2018 at 4:27 pm

      Yes, that is the same thing!

  8. Andisbeach on November 24, 2018 at 9:44 pm

    Gemma. Could you post a recipe for a dairy-free (no butter) pie crust? Thanks.

    • Gemma Stafford on November 25, 2018 at 4:22 am

      Hi there,
      This is really a matter of swapping out the butter for a hard/hydrogenated oil, a baking margarine!
      The ones which will work well for you are the ones in a block, designed for baking. The tub types are designed for spreading, and is not so useful for pastry.
      This will work really well for you.
      Thank you for being in touch,
      Gemma 🙂

  9. Bri on November 23, 2018 at 4:36 pm

    I made all the pies for Thanksgiving this year using this recipe. My dough came out a bit crumbly and dry but I was paranoid about adding too much water so I made it work. I noticed that there isn’t a suggested temperature so I baked mine for 30 minutes at 350 degrees and they came out nice. I also noticed it mentions one egg yolk in the ingredients list but says “yolks” in the directions. Was it supposed to be two yolks? Maybe adding a second yolk would make it more moist without adding more water? Anyway, the taste was phenomenal and everyone enjoyed the pies. I just wish they would have been easier to work with instead of being a bit crumbly!

    • Gemma Stafford on November 24, 2018 at 4:04 am

      Hi Bri,
      Yes! I am happy that you tried this recipe, experience is our best teacher, and now you know!
      It is one egg yolk, but the water element cannot be prescribed. Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out.
      We cannot be precise about the measurement for this ingredient because of the variables. So, do not be afraid, add 3/4 of the liquid in one go, then check it, in your hand will the dough come together in a ball? if not add a touch more water, use a table knife to mix it, it will give you control over the pastry, and prevent you over mixing too. Get this one right, it is a great one for the repertoire!
      Gemma 🙂

  10. tshivana on November 20, 2018 at 8:56 pm

    Awesome lovely, buttery, flaky pie crust

  11. Rachel M Goddard on November 20, 2018 at 6:58 am

    Is the recipe for one crust? In other words, I need a bottom and a top for my apple pie, so do I double the recipe?

    • Gemma Stafford on November 20, 2018 at 12:09 pm

      Hi Rachel,
      This is a good question! It depends on the size of your pie. For my 9 inch pan I will need to have about this recipe here. That will do top and bottom of an 8 – 9 inch pan. If you look at the recipe you will see that it is proportional. More or less 1/2 butter to flour. This is not too strict a rule, but you cannot have any less butter, more would not matter. So, 8ozs flour/4ozs butter 1 egg yolk etc. Keep things really cold, and work fast. If you do not use egg then you can add a little more cold water, and perhaps a little more butter. Experiment with this, it is as much about instinct as anything else.
      Do NOT over wet the pastry, that is a big rule!
      Gemma 🙂

  12. Hugo on November 19, 2018 at 9:28 pm

    Gemma what do you mean by cream

    • Gemma Stafford on November 20, 2018 at 11:03 am

      Hi Hugo,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      The term ‘to cream’ is a different thing, it means to work butter and sugar together until it becomes cream like. It is used as the base for sponge cakes, or when the sugar is powdered, as frosting.
      I hope I have answered your question,
      Gemma 🙂

  13. Lauren Schwefel on November 19, 2018 at 4:20 pm

    If I am going to freeze my dough do I need to chill first or can it go right into freezer?

    • Gemma Stafford on November 21, 2018 at 2:29 am

      Hi Lauren,
      Wrap it well, then straight into the freezer, it will be perfect.
      Do not leave homemade pastry too long in the freezer, 3 – 4 weeks is enough, it is as easy to just whip up a batch as required.
      Gemma 🙂

  14. suzchorn on November 18, 2018 at 4:35 pm

    Hi Gemma,
    Do you have to use unsalted butter for this recipe?

    • Gemma Stafford on November 20, 2018 at 4:18 am

      Hi there,
      No, but I tend to use salted butter for everything, it is what I grew up with.
      You can use what is easy to find where you live.
      Thank you for being here with us,
      Gemma 🙂

  15. Vahne on November 18, 2018 at 10:39 am

    Excellent recipe and video. I love seeing the photos of all those bold bakers.

    • Gemma Stafford on November 19, 2018 at 8:49 am

      Thank you 🙂

  16. Labelab on November 18, 2018 at 4:45 am

    Hi Gemma,

    I tried to make a chocolate pie crust yesterday, and omitted 30g of flour, then replaced it with cocoa powder. Lots of things went wrong, actually: the pie shrunk to like half its size, which, thanks to you, I know now is due to my over-watering. :’) It also ended up burning, which I obviously couldn’t tell until eating, as it was already a brownish colour. The final thing was that it was far too bitter. I didn’t bother adding more sugar, because I didn’t want to mess up the ratio. Please give me some tips on chocolate pastry, it will be the death of me.

    (also, this is in no way because of your recipe. your recipe is perfect. i just messed it up on my own lol)

    • Gemma Stafford on November 20, 2018 at 2:39 am

      Hi there,
      Oh dear, you are an experiential learner, and this, they tell me, is the best way to learn! you have learned a lot.
      You really cannot replace flour with cocoa, it is an entirely different thing. You also added a lot! I think I would not have adjusted the flour amount and added just one tablespoon of sieved unsweetened cocoa for very 400g of flour that will do it.
      Adding water to flour is a skill too, I always say 3/4 at once to prevent over working the dough, then little by little, then rest! the pastry, you will not have time to rest just yet! 😉
      I hope this is of help to you, let us know how you get on with this. Delicious with chocolate and orange filling, with fresh orange slices! yummy. This filling will be good for you (
      Thank you for being here,
      Gemma 🙂

  17. Linda on November 16, 2018 at 2:09 pm

    Hi Gemma, Is your pie crust for a 9 inch pie pan? Does it need to be a deep dish pan? Thanks so much! Linda

    • Gemma Stafford on November 16, 2018 at 2:54 pm

      great question, yes it is!

  18. Amber on November 16, 2018 at 12:42 pm

    Should all pie crusts be docked with a fork or is that just to be done on certain pies?

    • Gemma Stafford on November 16, 2018 at 2:57 pm

      For my crust this isnt necessary as it does not need to be blind bakes. When blind baking its best to do this, but it does not apply to this recipe 🙂

  19. Bonnie Fritz on November 16, 2018 at 11:41 am

    My aunt worked in a hospitals kitchen, she learned a few things that she used at home, baked twice a week. She often substitutes. apple sauce for sugar and egg when baking. You may need to do an adjust on amount of water, or eleminate water, 1 T apple sauce for each egg and or t. of sugar.

    • Vahne on November 18, 2018 at 10:40 am

      Great tip, thanks.

  20. LadyIreland on November 16, 2018 at 10:10 am

    Hi Gemma and my fellow Bold Bakers:
    Happy Holidays to all. I have a tip that is a game changer with all the holiday baking we do. I spent one Saturday doing nothing but grating frozen butter. I then tossed it with a little flour to keep it from clumping together…popped it into a Ziplock bag and back into the freezer. It is so handy, accessible and Great since I am HORRIBLE at rubbing butter in flour to make coarse bread crumbs. Measure it just like if you freshly grated it or as stated in the recipe. And if you get a little extra…more flavor. Also it’s great adding it to gravy for smoothing and an extra oomph of flavor. Happy baking all.

    • Gemma Stafford on November 17, 2018 at 4:01 am

      Hi Karen,
      Thank you, how clever! Thank you for sharing this with all of us, a good idea! I sometimes do this with scone mix too, then mix up as much or as little as I like.
      Love too the idea of using this as a thickener for a gravy, we called this Beurre Manie, and it enriches too. good to have you back in action again, keep the tips coming!
      Gemma 🙂

  21. Karen Kilpatrick on November 15, 2018 at 10:41 am

    Hi Gemma and fellow Bold Bakers!
    Happy Holidays and I think I have a game changer tip for you. I’m horrible at mixing in butter until it forms coarse bread crumbs So I took another tip and grated the cold butter and it worked MARVELOUSLY. But here’s my tip….I spent a day and did nothing but grate frozen butter, tossed it with a little flour to keep it from clumping together and put it into a ziplock bag and popped it back into the freezer. Now I have butter ready to go for rolls, pie crusts…anywhere I need cold cubed butter. It also works great when making gravy for that extra oomph of richness and flavor. Happy baking!

    • Gemma Stafford on November 16, 2018 at 10:35 am

      WOW, what a great idea! Thank you so much for sharing, i’ll have to try that!

  22. thresia on November 11, 2018 at 12:59 pm

    can you sub with cassava flour., or gluten free flour

    • Gemma Stafford on November 12, 2018 at 4:36 pm

      Hi, yes you can use gluten free flour for this 🙂

  23. Kim on November 8, 2018 at 6:41 pm

    Hi Gemma, I love watching your videos! You are my favorite baker. If I make the pie crust in advance and freeze it, how long will it take to defrost? Thank you in advance.

    • Gemma Stafford on November 9, 2018 at 10:14 am

      Hi there, great question! From frozen it will defrost in 30 minute to an hour.

  24. Tina on November 5, 2018 at 7:12 am

    Can I use butter flavored shortening? I also never used powdered sugar for pie crusts, sounds tasty. Does the powderd sugar make it a different texture than granulated? I would assume the combination of the icing sugar and egg yolk results in a smooth savory crust. I just want to make sure the crust is sweet enough, I like a flavorful crust. Im also going to add a little vanilla extract for flavoring.

    • Gemma Stafford on November 6, 2018 at 7:46 am

      Hi Tina,
      You are right, the powdered sugar affects the texture of the pastry, it makes it tender, and sweet!
      The egg yolks make it rich, and reduce the amount of water to be added to the mix, this also makes for a tender pastry. You can add a little vanilla to this if you wish, and a hard shortening, a block of margarine, designed for baking will work best for this.
      Thank you for being in touch, happy baking!
      Gemma 🙂

  25. Carla Moscovitch on November 5, 2018 at 5:15 am

    can you use margarine instead of butter and what kind of dairy instead of milk to use in the cakes and pies

    • Gemma Stafford on November 6, 2018 at 7:34 am

      Hi Carla,
      Yes, but do use a hard margarine, in a block, not a tub one which is designed to be soft enough to spread.
      Really for milk you can use any nut milk, almond milk/coconut milk/soy milk will all do the job for you.
      This can be recipe specific, but a lot of baking will work well with a baking marge,
      Gemma 🙂

  26. Barb Tucker on November 4, 2018 at 9:09 am

    When you measure flour do you sift it first? I haven’t seen this mentioned or is this something not done anymore?

    • Gemma Stafford on November 4, 2018 at 8:27 pm

      Hi Barb,

      I don’t sift my flour before I scoop it. Also I scoop, I don’t fill and level my measuring cup.


  27. Susan Barr on October 29, 2018 at 3:29 pm

    You did the mix all by hand and yet the recipe says to put in in food processor. Why the difference?

    • Gemma Stafford on October 30, 2018 at 6:17 am

      Hi Susan,
      I prefer to mix a pastry by hand, it gives me control over the mix. You can of course use a processor, but pulse it, if you over process it wil lbe too difficult to handle. It is useful for people whose hands are not too strong, like mine! Pulse though, and check it as you go,
      Gemma 🙂

  28. Alison Gern on October 27, 2018 at 7:01 am

    Hey Gemma, I love all your recipes and I was wondering if i can substitute regular flour for all purpose gluten free flour?

    • Gemma Stafford on October 27, 2018 at 1:30 pm

      Hi Alison,

      delighted you like my recipes :). Yes you can use gluten free a.p for this recipe. Just note you might need a little more of less water as the flour is different.


  29. Fatima Amorim on October 17, 2018 at 2:57 pm

    Hi Gemma, and thanks for making baking soooooo easy and fun.
    I made the pie crust yesterday and I want to make a chicken pot recipe today. But I don’t know if I should bake de crust a little bit before adding the filling. Can you help me?!?!? Thanks 😘

    • Gemma Stafford on October 18, 2018 at 7:40 am

      Hi Fatima,
      A chicken pot pie is usually baked in the raw crust. This allows the flavors to develop, and amalgamate.
      Generally tart cases are baked blind, this is generally because the filling and the pastry cook at different rates and temperatures.
      So, pre cook the filling, cool it, then add to the pastry case, cover with a pastry lid, and bake! Generally you bake this at 180C/350F, it should take about 40 minutes, depending on the depth of the contents,
      Gemma 🙂

      • Fatima Amorim on October 18, 2018 at 11:18 am

        Hi again Gemma, thanks soooooooo much for replying my e-mail so quickly!! I have to say that I LOVE your crazy Dough, I never had to buy bread again and even bake for friends. Yesterday I baked the cinnamon bun but with another flavor that people here in Brazil prefer, guava paste and cheese spread. I took pictures and I will try sending to your site! You make baking seams so easy and you always look so calm and happy!!! I am new in this cooking and baking world,but every time I want to cook something new, I look for you at YouTube!!!! Xoxoxo.

        • Gemma Stafford on October 19, 2018 at 3:26 am

          Hi Fatima,
          The calm and happy look is practiced! panic away under the surface 😉
          Thank you for your very kind words, it is great to have this lovely review of this recipe. Thank you too for your input regarding the changes made. Other bold bakers will be delighted with this,
          Gemma 🙂

  30. Paige on October 17, 2018 at 1:45 pm

    Hi Gemma,
    Whenever I made a pie crust, I always encountered a problem —too hard to roll out after taking out from the refrigerator, and it was prone to crack. What would be your solution?


    • Gemma Stafford on October 18, 2018 at 7:47 am

      Hi Paige,
      This is to do with the amount of liquid you add. Too little is as bad as too much. This is a learning curve. Keeping control of it as you mix really helps. A dinner knife is a good tool for mixing pastry. Add 3/4 of the liquid at once, then the remainder until the pastry comes together in a clean ball. Keep your ingredients as cold as possible and work fast!
      I hope this helps,
      Gemma 🙂

    • Paige on October 18, 2018 at 10:40 pm

      Hi Gemma,

      Is this recipe make only one pie crust?

      • Gemma Stafford on October 19, 2018 at 1:21 am

        Hi Paige,
        This recipe will easily make the base of a tart to fill a 9 inch pan.
        The great thing about pastry is that it is proportional, it is really easy to increase the recipe. The butter will be about 1/2 the quantity of flour, even a little more for some pastry like rough puff/flaky pastry.
        For top and bottom of a 9 inch pie then the pastry quantity will be 12ozs flour, 6ozs butter etc. The big sin in making pastry is over wetting it. Use a table knife to bring it together, this will allow you to keep control. Never dump all of the liquids in together, flour in different places takes up liquids in different ways. Work fast and keep things cold, that is the secret of good pastry,
        Gemma 🙂

  31. Heena on October 8, 2018 at 8:48 am

    Hi Gemma! Thank you soo much for all your videos, they were of great help to me n offcrse for all those who are new to baking 😊

    Have done quite some cakes but have never tried pie or pastry kinda stuff… Hence can you please help me with the Otg setting. Pie is to be baked similarly like cakes or some other function. I know its very basic question but I don’t know oven setting for pie 😔 please guide

    • Gemma Stafford on October 9, 2018 at 3:05 am

      Hi there,
      Really this is a matter of your particular oven instructions, and these vary from type to type.
      If you cannot find the instruction book for your oven google it, they various brands offer online support.
      Basically an OTG uses two coils, one up, for broiling/grilling, and one down which is used for baking, along with the top one. If you are managing cakes in the OTG then really you will just do the same for pastry. Do watch it though, you may need to adjust the top element through the bake. Always pre heat too, this is essential to a good bake.
      Try it! try a small sample, that is easy with pastry!
      Gemma 🙂

  32. Susan Magnant on October 4, 2018 at 7:06 pm

    What is icing sugar?

  33. Debbie on October 4, 2018 at 10:20 am

    What is icing sugar? Do you mean powder sugar

    • Gemma Stafford on October 5, 2018 at 3:47 am

      Hi Debbie, I think I got to this earlier, yes, powdered sugar/confectioner’s sugar/icing sugar, depending on where you live. Just to confuse!
      Gemma 🙂

  34. Raquel on October 4, 2018 at 5:45 am

    Hi Gemma,
    Thank you for all the great recipes!!!
    Is it ok to use margarine instead of butter?
    Need it dairy free!

    • Gemma Stafford on October 4, 2018 at 6:36 am

      Hi Raquel,
      Yes. Choose a block of hard margarine which has been designed for baking. That will work perfectly well when cold.
      Thank you for being in touch,
      Gemma 🙂

  35. Suzanne Selph on October 3, 2018 at 7:24 pm

    Cherry Reyes posted a picture. What kind of pie is that???

    • Gemma Stafford on October 4, 2018 at 2:18 am

      Hi Suzanne,
      I hope Cherry Reyes sees this! I know the pie, and to me it looks like apple, but the photo seems light. The pastry is clearly well baked, but the fruit does seem light in color. We will wait to see if Cherry comes back to us about this one, she is a great regular contributor. Thank you for being in touch,
      Gemma 🙂

  36. Adee on October 3, 2018 at 4:23 pm

    Hi Gemma , i love your videos ,baking and specially your teaching methods…😍 Can u tell me how to make pies in microwave ? Can i use the same recipe for that too ??

    • Gemma Stafford on October 4, 2018 at 2:49 am

      Hi there,
      Pastry requires heat. That is the surround heat of a traditional oven, it will not be the same thing from a microwave.
      I am sorry, it will not be good,
      Gemma 🙂

  37. George Lloyd on October 3, 2018 at 11:51 am

    Q. Hi Gemma, why is there a top cover on pies?

    • Gemma Stafford on October 4, 2018 at 3:32 am

      Hi George,
      Yes, usually! A tart is open and a pie is closed. However in Ireland an apple tart was always a closed tart, not as deep as a pie, and very delicious!
      300g/10ozs flour etc will line and cover a 9 inch pan. As pastry recipes tend to be proportional it is relatively easy to reduce or increase a recipe.
      I hope this is of help,
      Gemma 🙂

  38. Veronica on October 1, 2018 at 6:27 pm

    Hi Gemma, how long can the dough be refrigerated before you have to use it?

    • Gemma Stafford on October 1, 2018 at 7:35 pm

      Hi Veronica,

      Keep it in the fridge for up to 48 hours otherwise you can freeze it for a minimum of 4 weeks. 🙂


  39. Victoria on September 30, 2018 at 1:50 pm

    Hi Gemma,

    I have a few pies to make so I’m wanting to experiment with different pastry recipes, I’m celiac so I have to substitute or use a recipie that uses gluten free flours, do you think your recipie would work we’ll texture wise with a cup for cup gluten free flour?

    • Gemma Stafford on October 1, 2018 at 2:15 am

      Hi Victoria,
      I think it is worth a try, and it is worth trying it with a good brand GF All purpose flour in the first instance. You can of coyrse experiment with other GF flours too, and a blend of coconut flour and almond flour may be good, but a blend will be important to this. Try it, try a small sample recipe, watch the liquids as these flours vary in how they absorb liquids, and experiment.
      There is no reason why they would not work for you, gluten is not so essential in this type of recipe, but the balance is important, do not over wet it!
      Gemma 🙂

  40. Lizzymari on September 29, 2018 at 6:24 am

    How Long does this need to Bake?

    • Gemma Stafford on September 29, 2018 at 5:05 pm

      around 25-30 minutes at 350oF (180oC) or until golden brown.


  41. Julie12 on September 27, 2018 at 3:25 am

    Hi Gemma, I love pie and tried to make it but it was a disaster.
    The filling was awesome but the crust wasn’t cooked at all! So sadly, I had to trash it.
    I am making an apple pie for my mom’s birthday and I am hoping to find what was wrong and some tips so that never happens again.


    • Gemma Stafford on September 29, 2018 at 5:58 pm

      Hi Julie,

      Im really sorry to hear that. I’m really surprised to hear that. Did the pie need to be baked for longer?

      If you didn’t already I suggest that you watch the video to make sure you get it exactly right.

  42. Lizzymari on September 24, 2018 at 11:24 pm

    Hello Gemma,
    I was wondering, if I want to fill this with apples would the recipe only cover the ground part or also the dough that people put on top?
    And is there a specific form this is meant for or kann you do apple pie in any form, because I don’t have the cake form that people use on the pictures.
    Thanks alot,

    • Gemma Stafford on September 25, 2018 at 1:21 am

      Hi Lizzymari,
      This depends on the size of the dish. This recipe will do top and bottom of a 6 inch dish easily. For a 9 inch dish you will need about 12ozs flour/6ozs butter/1 1/2 tablespoons powdered sugar and a little cold water. One egg yolk will still work with this amount. If you need more than this then two egg yolks.
      Experiment with this. If you do not use eggs add a little more butter.
      I hope this is of help,
      Gemma 🙂

  43. Hana Saeed on September 20, 2018 at 2:30 pm

    Hey Gemma!
    I am planning to do this pie crust and make your “best evet pecan pie” for my mum’s birthday.😊
    You think I can use caster sugar inatead of icing sugar?

    • Gemma Stafford on September 20, 2018 at 7:04 pm

      You can actually just leave out the sugar altogether and it will be totally fine.


  44. Hana Saeed on September 20, 2018 at 2:27 pm

    Hey Gemma!
    I am planning to make this pie crust and make your “beat ever pecan pie” for my mum’s birthday😊
    Can I use caster sugar instead of icing sugar for the pie crust?

    • Gemma Stafford on September 22, 2018 at 8:37 am

      Hi Hana,
      Yes, in theory you can, but it will change the texture of the pastry.
      If you have a food processor, or a blender, you can grind the sugar down to a powder ( as I did here, it is the same thing.
      Carry on though, it will not be a fail. Control the amount of water and keep the ingredients cold, all will be well,
      Gemma 🙂

  45. zimmyjen on September 17, 2018 at 6:00 pm

    Hi Gemma, can I omit the icing sugar and have the pastry still come together? I’m looking for a savory crust.

    • Gemma Stafford on September 18, 2018 at 4:04 pm

      Yes, you can. Great question!

  46. Quinn on September 8, 2018 at 8:59 pm

    Can I use a pastry blender to cut in the butter instead after mixing the dry ingredients by hand?

    • Gemma Stafford on September 9, 2018 at 2:39 pm

      You absolutely can use a pastry blender Quinn. That will work well.


  47. Susan Wolfe on September 6, 2018 at 1:05 pm

    Have always made my pie crusts with shortening, but I’m anxious to try this one with butter. I’m thinking a nice, rich
    chocolate pie just might hit the spot! Thanks for sharing all of your easy but very tasty recipes. Have enjoyed every one I’ve made so far.

    • Gemma Stafford on September 7, 2018 at 2:02 am

      Hi Susan,
      Yes! do try this with butter. butter is shortening too, do not be afraid to use this great natural product.
      good to have you baking with us,
      Gemma 🙂

  48. KathyM on August 4, 2018 at 10:47 am

    Thanks for this recipe Gemma. I’m not a fan of vegetable shortening, but love butter. I’ve never made a rolled crust with butter before, only one in a removable bottom tart pan. I’m just wondering if I could I use salted butter if I eliminated the pinch of salt? Now that it’s fruit season in Canada, I want to make some tiny hand pies. I can’t wait to try this recipe!

    • Gemma Stafford on August 5, 2018 at 4:18 am

      Hi Kathy,
      Yes, this is a great recipe for your tarts, it will hold up really well. Lucky you to have fresh fruits available to you.
      Do chill before filling and baking, this helps the pastry to keep its shape. Do not over wet, this prevents the pastry shrinking. Just sufficient water to bring it together.
      Do use salted butter, Kerrygold is always my choice, as it is what I grew up with. Add a pinch of salt too, but only if you choose, chefs are dangerous around salt, it goes in everything!
      happy baking,
      Gemma 🙂

      • Kris on November 29, 2018 at 6:26 am

        Kerrygold seemed to me to be the only decent butter in California, I really missed rich salty butter. I would add more than a pinch of salt using any other butter in the US. I’m back in Europe now so rich Breton butter is all I use. I love your recipes, I did five years Domestic science at school fifty-five years ago in England and you have so many innovations to make cooking much easier than the old fashioned way I was taught. Your mug meals are an inspiration and now your flaky pastry recipe will just fit the bill for mincepies for Christmas. I never really liked cooking before I found your site, now I am inspired. Thank you for the pastry recipe and the tips. I never had much luck with it before even with ice cold hands, but the last time I did it instead of buying a preformed pastry from the supermarket it was perfect.

        • Gemma Stafford on December 1, 2018 at 3:36 am

          Hi Kris,
          YEA! now I am really delighted to have such kind words from you. Kerrygold is indeed a fabulous butter, and of course I grew up with salted butter, so it is what I am used to. Sounds like you are living in France, how lovely for you. The food and produce is really amazing, you are spoiled for choice. This is of course true of many places now, and the organic/farmers market foods have raised the bar a lot in many places.
          Thank you for your input, I appreciate it,
          Gemma 🙂

  49. Sarbani on August 3, 2018 at 9:59 am

    Gemma, you are so kind and truly the best. I wait everyday to watch and learn a new recipe from you. Thank you for making me feel that i too can do this! Love and best wishes from India 😀

    • Gemma Stafford on August 3, 2018 at 3:01 pm

      Hi Sarbani,
      Thank you, you too are so kind, and supportive. That is so important for me too! I am lucky to have so many loyal followers,
      Gemma 🙂

  50. Ronda Smith on August 1, 2018 at 10:11 am

    Gemmas on your pie crust recipe you say use a food processor. I have one but I just really don’t understand how to use it. Is there another way I can do it.

    • Gemma Stafford on August 1, 2018 at 11:33 am

      Hi, great question! You can absolutely mix this by hand by rubbing the butter into the flour. Once you reach the texture of wet sand then add in the wet ingredients and mix until it forms a dough. I hope this helps. Enjoy!

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