Best Classic Pie Crust Idiot Proof Step By Step Photo Tutorial Recipes

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PERFECT PIE CRUST



Perfect Pie Crust image

Intimidated by pie dough? This flaky pie crust recipe walks you through every step for the perfect pie. Use all butter or a combo of butter and shortening. Plus learn how to blind-bake a pie crust.

Provided by Elise Bauer

Categories     Dessert     Baking     Pie     Pie Crust     Pie Dough

Time 1h15m

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water

Steps:

  • Mix the flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
  • Add the butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
  • Slowly add the ice water: Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You may not need all the water. The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your fingers.
  • Make two dough discs: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disc. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks. If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
  • Remove dough from refrigerator and let sit for a few minutes: Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
  • Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
  • Add filling to the pie
  • Roll out second disc, place on top of filling: Roll out second disc of dough, as before. Gently place onto the top of the filling in the pie. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
  • Freeze the crust it for at least a half hour: until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides. Preheat your oven to 350°F.
  • Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.
  • Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)
  • Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.
  • Cool completely before filling: You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt. See more detailed instructions and photos for how to blind bake a crust here .
  • Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  • Form discs: Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
  • Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  • Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
  • If single crust pie: trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust.
  • If making double crust pie: roll the second crust: If you are making a double crust pie, roll out the second disc of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
  • Make vents in the top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
  • Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Nutrition Facts : Calories 370 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, Sodium 279 mg, Sugar 1 g, Fat 25 g, UnsaturatedFat 0 g

FOOL PROOF PIE CRUST RECIPE



Fool Proof Pie Crust Recipe image

This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.

Provided by Rachel Farnsworth

Categories     Dessert

Time 1h30m

Number Of Ingredients 7

2 1/2 cups all-purpose-flour
2 tablespoons sugar
1 teaspoon salt
3/4 cup unsalted butter (cold)
1/2 cup vegetable shortening (cold)
1/4 cup ice water
1/4 cup vodka (chilled)

Steps:

  • In a large bowl, stir together flour, sugar, and salt.
  • Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
  • Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
  • Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
  • Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
  • Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)

Nutrition Facts : ServingSize 1 slice, Calories 218 kcal, Carbohydrate 16 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 2 g

OLD FASHIONED FLAKY PIE CRUST



Old Fashioned Flaky Pie Crust image

This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.

Provided by LaDonna Langwell

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 ½ tablespoons water

Steps:

  • Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g

EASY HOMEMADE PIE CRUST



Easy Homemade Pie Crust image

This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 40m

Yield 8

Number Of Ingredients 5

2 ½ cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
½ teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  • Stir water and vinegar in a small bowl.
  • Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  • Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
  • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g

FLAKY DEEP-DISH APPLE PIE



Flaky Deep-Dish Apple Pie image

Make and share this Flaky Deep-Dish Apple Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 1h30m

Yield 1 10inch pie

Number Of Ingredients 11

1 classic pie crust, sufficient for bottom and top of 10 inch deep dish pie (try Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
3 tablespoons butter
4 lbs granny smith apples, peeled and sliced
1/2 cup sugar
1/2 cup light brown sugar
1 lemon, juice of
2 tablespoons flour
1 pinch nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt, to taste
1 cup pecan pieces

Steps:

  • Note: if you are making a 9-inch pie you will need approximately 1/4 less ingredients.
  • Preheat the oven to 350 degrees F.
  • In a large saute pan, melt the butter.
  • Add the apples and saute for 2 minutes.
  • Add the sugars, lemon juice and flour.
  • Continue to saute for 2 minutes.
  • Season the apples with nutmeg, cinnamon, and salt.
  • Add pecans and Mix thoroughly and remove from the heat.
  • Cool the mixture.
  • Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick.
  • Fold one circle of dough in fourths.
  • Carefully lift the dough and place in a 10-inch deep dish pie pan.
  • Unfold the pie dough and spoon the apples into the pie shell.
  • Place the second round of dough over the apples.
  • Using a sharp knife, cut away the excess dough.
  • Using your fingers, crimp the edges of the pie firmly to seal the dough completely.
  • With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough.
  • Egg wash the top of the pie and sprinkle with sugar. Place the pie in the oven and bake for about 55 minutes or until crust is done and juices are bubbling.
  • Serve warm or cold.

NEVER-FAIL PIE CRUST



Never-Fail Pie Crust image

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 (9-inch crusts).

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon white vinegar

Steps:

  • Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

TANGERINE MERINGUE PIE



Tangerine Meringue Pie image

Make and share this Tangerine Meringue Pie recipe from Food.com.

Provided by Irmgard

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 9 inch classic pie crust, baked (Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
1/2 cup sugar, divided
1/3 cup cornstarch
1 1/2 cups fresh tangerine juice
1/2 cup water
2 large eggs
1 1/2 teaspoons grated tangerine zest
1/2 teaspoon vanilla extract
1/4 cup sugar
2 tablespoons strained confectioners' sugar
3 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
  • Gradually add the tangerine juice and water, whisking until smooth.
  • Cook over medium heat, stirring constantly until the mixture comes to a boil.
  • Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
  • In a medium-size bowl, lightly beat the eggs with a whisk.
  • Gradually whisk in the remaining 1/4 cup sugar.
  • Stir a small amount of the filling into the egg mixture to temper them.
  • Then add the yolk mixture to the saucepan, blending the mixtures together.
  • Be sure to reach into the crease of the pan.
  • Slowly cook the filling until it is thick, about 1 minute longer.
  • Whisk briefly to smooth the filling, but DO NOT OVERMIX.
  • Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
  • Pour the filling into the baked pie shell.
  • MAKE THE MERINGUE: Preheat the oven to 350 degrees.
  • Position the oven rack to the lower third of the oven.
  • In a small bowl, combine the sugars.
  • Set aside.
  • In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
  • Add the cream of tartar and increase the mixer speed to medium-high.
  • Beat until the egg whites form firm peaks, but are not dry.
  • Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
  • Beat the whites until thick and glossy, about 30 seconds longer.
  • With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
  • With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
  • Swirl the meringue with the back of the tablespoon to form peaks.
  • To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
  • Bake the pie for 15 minutes or until lightly browned.
  • Cool the pie away from drafts.
  • Do not cut the pie until it is almost cool.

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