Bold Baking Basics, Homemade Ingredients

How to Make Pie Crust

4.48 from 99 votes
Learn How to Make Pie Crust from my step-by-step recipe so you'll have the best-ever pies this holiday season or anytime of year!
How to make the Best Ever Pie Crust - The only recipe you will ever need

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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Pie Crust Recipe

4.48 from 99 votes
Learn How to Make Pie Crust from my step-by-step recipe so you'll have the best-ever pies this holiday season or anytime of year!
Author: Gemma Stafford
Servings: 1 pie crust
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Learn How to Make Pie Crust from my step-by-step recipe so you'll have the best-ever pies this holiday season or anytime of year!
Author: Gemma Stafford
Servings: 1 pie crust

Ingredients

  • 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

Instructions

  • Put flour, butter, icing sugar, and salt in a food processor. Pulse until fine crumbs form.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Pulse until a dough forms, around 10 seconds.
  • Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.
  • Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch.
  • Bake at 180C/350F depending on how you are using it, as per recipe.

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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Comments & Reviews

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Member
Melissa Norman Lyons
2 months ago

Gemma,
So, if I wanted to make chicken pot pie, would this be the same recipe, minus the sugar? I realize I’d have to make a double batch for the top and bottom crust, would this one work?
Thanks.

Kathy Lawrence
Guest
Kathy Lawrence
2 days ago

Tried your sticky buns, absolutely amazing. I am 64 years old. I tried a lot of sticky buns and they were so darn easy to make. Unbelievable.

febin
Guest
febin
14 days ago

you have not said abt temperature of oven

Steph
Guest
Steph
18 days ago

Am I missing the temp of the oven somewhere?

Annie
Guest
Annie
20 days ago

Can you bake the empty crust first for custard pie?

Donna
Guest
Donna
24 days ago

Okay, I finally am making pies for tomorrow. I remember watching your video on making puff pastry and shredding the butter. I did that and then mixed by hand. It made it so easy. It’s in the fridge now. can’t wait to see how it goes.

Maryann Crasto
Guest
Maryann Crasto
28 days ago

Can I use this recipe for the base of the pie and the top of the pie or should I use puff pastry dough for the top of the pie

Nancy
Guest
Nancy
1 month ago

It seems the written instructions here on the website (food processor used) and the instructions given in the video (done by hand, no processor) don’t match up.

Is there a reason for this?
Do you recommend one method over the other?

(When making new recipes, I often follow the written instructions while playing the video, to make sure I’m doing it right. I’m unable to do so with this recipe.)

Cindy
Guest
Cindy
1 month ago

Hello Gemma, Do you have a gluten free pie crust recipe or can this one be made using gluten free flour? I struggle with GF pie crusts. They NEVER turn out and the ingredients are to expensive to continue to toss.
Thank you so much!!!!!

Lori Vanderploeg
Guest
Lori Vanderploeg
1 month ago

I made this recipe but instead of using the food processor, I made by hand like I saw in one of your videos. This crust is so flaky and delicious. It’s our new favorite!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford