How to Make Your First Pie Crust from Scratch

Welcome to lesson 3 of the homemade how-to series: how to make pie crust from scratch for the first time. Every two weeks, I’ll break down the steps for a home cooking skill I searched for often as I first learned to cook, or one like this, that’s always been on my to-do list. A recipe to showcase your new skill will follow a couple days after the how-to post!

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Chances are, you searched for this tutorial in a pinch, so let’s dive right in! Click here to jump down and read more about why you should make your own homemade sweet pie crust and some ideas for how to use it.

How to make your first homemade pie crust

Ingredients

• 1 1/4 cup all-purpose flour (160 grams; plus more for rolling)
• 2 teaspoons granulated white sugar
• 1/4 teaspoon fine sea or kosher salt
• 1 stick (4 oz./8 tablespoons) cold unsalted butter, cut into cubes and chilled again briefly (no shortening or lard in this recipe!)
• 1/4 cup ice water (fill a glass then use a tablespoon to measure it)

If you’re so inclined, organic, high quality ingredients will make for an even better homemade pie crust, but they’re by no means crucial.

Tools

• Food processor: I have this one, which I purchased at Costco, and I love it. For a slightly smaller and less expensive model, I like the looks of this one (it’s under $35).
• Ruler
• Plastic wrap
• Rolling pin
• Baking sheet or lightweight cutting board, at least 12 by 12 inches
• Pastry brush (with “real” bristles, not the plastic ones on a basting brush)
• 9 inch pie pan (nonstick metal is very easy to work with)
• Foil or parchment paper
• 1 1/2 pounds dried beans, or pie weights

Part 1: Mix and chill the dough

Pulse flour, sugar, and salt in quick pulses in a medium to large food processor until combined, just a few times. With the processor off, drop in the butter cubes evenly over the flour. Make sure they’re very cold: either refrigerated or frozen for 10 to 20 minutes. It will make your dough much easier to work with. Pulse 30 to 35 times for 1 second each until most of the butter is between small flake and pea sized. (5 min. active, 15 min. inactive)

Drizzle ice water into the processor 2 tablespoons at a time. After each addition (two total), pulse a few times, briefly, to incorporate. After adding all the water, process in 10 second intervals, about 5 times, until the mixture holds together in big chunks, but not completely in a ball (see photo above). Pinch the dough to make sure the chunks hold together without crumbling. If so, it’s ready–don’t mix any longer than necessary. If the dough does crumble, add one half tablespoon of ice water and process for another few seconds, then check it again. (3 min. active)

Turn the dough onto a clean, dry countertop. With clean hands, gather the dough into a ball and press together a few times. Flatten the ball into a disc one to two inches thick. Wrap your hands around the outside of the disc to help smooth any cracks and reduce the potential for cracking when rolling out the dough–this is the one time it’s okay if the dough isn’t as cold as possible, as it will firm up again when chilled. Wrap in plastic wrap and refrigerate for one to two hours. Dough can also be made ahead up to this point. Store the disc in the refrigerator (a few days ahead) or freezer (for months) and allow extra time at room temperature before rolling the dough. (5 min. active, 1 hr. inactive)

Part 2: Roll and rest the dough

Remove dough from refrigerator so it has at least 5 minutes to soften slightly for rolling–it may require more time. Liberally flour a clean countertop space, at least 18 inches square. Place disc of dough in the center of the surface, then sprinkle it with more flour. Be generous, as you can brush off excess flour later. Use a rolling pin to roll dough from the center, first in a cross (four strokes–up, down, left, right), then diagonally (four strokes in an “X”). If the dough is very resistant and/or cracks excessively at the edges during rolling, let it rest a few more minutes at room temperature. (15 min. active, 15 min. inactive)

About every 16 strokes of the rolling pin, gently lift the dough to make sure it’s not sticking to the counter (or the rolling pin). If it does, sprinkle more flour onto the work surface or the top of the dough, or chill the dough again to firm it up. To do so, slide dough from the counter onto the back of a baking sheet or a light cutting board and refrigerate or freeze about 10 to 20 minutes. If the dough temperature is fine, occasionally rotate it a quarter turn or flip it over if you’re confident it’s cold enough. Both will help compensate for uneven rolling, and ensure your dough doesn’t start to stick.

When the dough is 12 to 13 inches in diameter (see FAQs below if the edge of your dough cracks), use a pastry brush to brush off excess flour from both sides (it should be cold enough to flip over), then let it rest for 5 to 10 minutes. If it’s still quite cold, you can do this right on the countertop. However, it’s safer to transfer it to the back of a baking sheet and chill it in the refrigerator for about 10 minutes. After resting, trim the dough into a 12 inch circle using a paring knife (use a ruler or light, 12 inch diameter dish to measure). (5 min. active, 10 min. inactive)

Pictured on the left: about halfway done rolling.

Part 3: Form the crust

Transfer the rested dough to the pan. Since it’s cold, I just pick it up and center it over the pie pan. Let the dough rest there until it’s pliable (about 10 to 20 minutes), then push from the edges to mold dough to the pie pan. Don’t pull the dough to stretch it, as that may contribute to shrinking during baking (i.e., still edible, not as pretty). (5 min. active, 15 min. inactive)

Tuck the overhanging dough (you should have about 1/2 inch) under so the fold is flush with the edge of the pie pan. You can use a fancy crust crimping technique, but I prefer the more rustic look of using fork tines and pressing into the edge of the crust (and it’s much quicker). (5 min. active)

Poke holes in the bottom of the crust with a fork, piercing all the way through the crust to the pan, in about a dozen places. Chill for 30 minutes to an hour, or freeze for 15 minutes (uncovered is fine). At this point, if your recipe calls for an unbaked crust, proceed as directed. (1 min. active, 30 min. inactive)

Part 4: Blind (partially) bake the crust (sometimes)

If you have a recipe (like the one I’m going to show you later this week) that includes a “partially baked crust” in the ingredients or directions, you’ll need to complete this step. Blind baking the crust helps to keep it from getting soggy when you’re using a heavy, rich, liquid filling. (5 min. active) 

Preheat oven to 425 (F) and place rack in middle position. Line the crust with a large piece of foil or parchment. Fill the crust evenly with 1 1/2 pounds of dried beans, or use pie weights. Let the parchment hang over the edge but don’t tuck it tightly under the pan.

Bake for 15 minutes: the crust should look pale (not golden) but not raw. Take crust out of the oven, carefully lift out parchment and weights/beans, going slowly in case the crust sticks slightly to the paper. Return to the oven and bake 3 to 5 minutes more, until barely golden.

First picture: after baking with weights/beans. Second picture: after unweighted bake time

Store partially baked crust at room temperature, up to 24 hours, covered with a clean, dry dish towel, until the filling is prepared and it’s time to bake your pie. I also found that I could store my blind baked crust in the refrigerator, loosely covered, for a second day before using it. If chilling, allow to come almost to room temperature before using.

That’s it! Please leave comments below with other methods you use or questions you have, or print the recipe for how to make homemade pie crust from scratch:

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Try it!

Enjoy your buttery, flaky, homemade crust ASAP with this easy, crowd-pleasing pecan chocolate chess pie recipe.

A little more about making pie crust from scratch

Perhaps this series should get a new title: “how to use a food processor”. When I planned out the first six months of how-to lessons, I failed to see the pattern, but I assure you that next time (and the time after that) there is not a food processor in sight.

So, what exactly makes this a beginner’s guide? It’s written by someone (me) who’s only made pie crust a handful of times, in preparation for writing this post. You can’t fake being a beginner, and in this case, I think it’s useful as I walk you through every step in detail, pointing out tips in the areas I stumbled along the way. A lot of pie recipes include a supposedly quick or easy homemade pie crust, skimming over the details that might be lost on a beginner: “cut the butter in” or “crimp the crust”. They send you off to Google or the Joy of Cooking, seriously complicating your life with the pie you expected to make, start to finish, in a couple hours. For years, I would look jealously at the cover pies on the Fourth of July issues of my favorite food magazines, wishing I was skilled or patient enough to craft my own crust. Now, finally, my homemade how-to series forced me to stop making excuses and start cranking out the crusts.

While I’ve definitely achieved success, in the form of a delicious sweet pie crust from scratch, after a few experiments, I also don’t claim the title of pie crust expert. I’ve done more research than is sane, yet I might not have an answer to your advanced questions about every possible pie crust-making scenario. However, I can explain how to overcome the big, common stumbling blocks and break down the foreign terminology. I’m also proof that homemade pie crust does not have to look impeccable to taste delicious! I like to describe my crusts as rustic: a tad darker in one spot that another, fork “crimping” that didn’t retain it’s imprint perfectly, but, most important, a rich, buttery crust for all your future pie creations. It’s the look of a crust that was crafted mostly by hand, all on its own, with lots of patience (and wine), not of one that was mass produced by machines and has been sitting in the freezer case for lord knows how long. It requires a bit of planning and prep time, but it may convert you to homemade crust for life, as I’m afraid it’s done to me.

Homemade pie crust FAQs

What if the dough cracks around the edges as I’m rolling it?

This is frustrating, because it causes the dough which you’ve rolled to the otherwise proper size to have a gap in one spot. As I developed this tutorial, cracking was my most annoying issue, and I didn’t avoid it until my third try.

Here’s what I discovered: if a crack wants to form, there’s not much stopping it, so you have a few options, preventive or reparative. First, take extra care when forming your just-made dough into a disc to roll and smooth it into a ball, then to press the edges in, reforming the disc as needed, to get smooth edges. Don’t be afraid to handle the dough a little at this point.

Second, let your disc of dough rest at room temperature after chilling before you roll it. Cold dough separates and cracks much easier. Many pie crust tutorials warn you of all the terrible things things that will happen if your dough is ever slightly less than frigid, but then I read how Dorie Greenspan, baking goddess, rolls her dough right after making it, at room temperature! It doesn’t crack or shrink during baking. I like to take a middle path, chilling the dough as prescribed in most recipes, but waiting to roll it until it’s noticeably pliable. The worst thing that happens is it starts to stick and you chill and flour it.

Finally, despite your best efforts, you start to get a crack. I didn’t take a photo of my cracked dough, certain that I would have a chance at the picture during the shoot, when my dough miraculously didn’t crack. However, you’ll know your dough is cracking, as there will be a V-shaped gap in one or more places that will not go away despite all your magical rolling tricks. Here’s what I did with acceptable, but not perfect, results: Trim a scrap of excess dough just larger than the shape of the gap. Place it over the gap, then, using your finger, dab just a little water at the seams as you press it together. Handle with care going forward, as the repaired dough will be fragile.

What does it mean for the dough to shrink?

Another one that I experienced, this is an issue that occurs during blind baking or baking. Despite following instructions to poke and weight the crust, it shrinks back a bit from the sides of the pie plate, and your dough slides around a little (or a lot) in the pan. Shrinking should not impact taste, but it can cause the crust to crack when you slice the pie. Again, it’s not the end of the world, but we try to avoid it by using a metal pie pan (glass is said to be more conducive to shrunken crusts, especially for beginners, resting the dough after rolling it, and patiently fitting the dough to the pie pan without stretching or scrunching it too much.

Can you omit the sugar to make a savory crust (e.g., for quiche)?

Actually, as with many foods, a touch of sweetener will actually bring out savory flavors, so you could use this crust recipe for Sunday brunch just as is. If you’re put off by the thought of sugar in your quiche or pot pie, though, go ahead an omit it without other changes, except to maybe add an extra pinch of salt and, if you’re feeling adventurous, a few grinds of black pepper.

What if I don’t have a food processor?

Never fear, you can still make a pie crust. If you have no prior experience with pastry dough, though, I would highly recommend using even an inexpensive food processor for your first attempt at making pie crust from scratch. Opinions in the crust-making community are mixed, but I feel that using a processor reduces the time involved in forming the dough, therefore actually keeping it colder than if you were to work by hand, maybe a little too slowly. However, once you get your pie crust making bearings about you, grab a pastry cutter and give it a try by hand! Deb at Smitten Kitchen has a thorough tutorial if you decide to go this route.

Help! After removing the beans or weights, my crust started to bubble.

Never fear, so did mine. See?

Thanks to the aforementioned Ms. Greenspan, I knew just what to do, and it worked like a charm. After the final bake without the weights or beans, use the back of a regular old spoon to gently press against the bubble, monitoring it to confirm that your force isn’t going to tear a hole in the dough nearby. If it’s not, just press and hold for 30 seconds or so, returning to the bubble if it puffs up again. Eventually, it will go away for good.

What’s the difference between dough and crust?

Try writing about homemade pie crust, and you may start to wonder. This is purely for entertainment’s sake, but I’d like to present the hypothesis that pie dough becomes pie crust at the moment you place your rolled dough over a pie pan. Not a tart pan, not a baking dish: the pie pan makes the crust.

What to make with a homemade sweet pie crust

All the pies your little heart desires! Since this is my first time making crust, there are as of yet no pie recipes (except these little guys) on NCK. Here are a few yummy looking sweet pies from around the internet. For recipes that include a pie crust (without lots of detailed instruction), just substitute the one you made! For recipes with a top crust, simply make two batches of the crust recipe here and roll each batch out separately.

• Pecan chocolate chess pie
• Dutch apple pie with toffee sauce
• Chocolate (aka French silk) pie
• Bourbon ginger pecan pie
• Sour cherry pie (one of those enviable cover photos)
• Sour cream peach pie

More homemade how-to

• How to grate parmesan cheese (and thick tomato soup with addictive parmesan croutons)
• How to make fresh bread crumbs (and rainbow peppers with herbed bread crumbs)
• Homemade coconut milk (and a piña colada green smoothie)

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