how to make simple pie crust

Are you nervous to try to make your own pie crust? It is easier than you might think! The taste is much better than a store bought crust in my opinion. And it does not take a lot of time to do! Follow my steps for “How to Make Simple Pie Crust” to see how it is done!

If you need a recipe for a crust, refer to my Double Pie Crust Recipe or for a gluten free, refined sugar free crust refer to my Gluten Free Pie Crust recipe.

To start, below is a list of equipment that you will need:

  • Large mixing bowl
  • Pastry cutter
  • Rolling pin
  • Plastic wrap
  • Cutting board (optional)
  • Pie dish(s)
  • Sharp knife (for a double crust)
  • Aluminum foil or pie crust shields
  • Baking sheet lined with parchment paper (optional)

After you have gathered all of your equipment, get your recipe and start getting all of the ingredients together. Then follow the steps below to make your own homemade pie crust!

“How to Make Simple Pie Crust”

  1. Add all of your dry ingredients into your large mixing bowl. Mix until incorporated.dry ingredients pie crust
  2. Take your cold butter and cut into slices. Add into the dry ingredients and cut it in with the pastry cutter. Keep going until the crumbs are about the size of a pea.                                                                                                                   butter pie crustpea sized crumbs pie crust
  3. Set out two pieces of plastic wrap for your dough. Most recipes will make a double pie crust, if it is for a single pie crust then just set out one piece. Your hands are going to get messy in the next step so it is easier to do this now.
  4. Slowly add in your cold water. Drizzle a little over the mixture and start to mix with your hands. Keep adding water a little bit at a time until the dough just comes together. You don’t want to over do it otherwise the crust will be gummy. Once the pie dough has come together, divide into two sections if making a double crust. Place in the plastic wrap and put them in the refrigerator for about 20 minutes.  wrap pie dough pie crust
  5. After the dough has chilled, take it out and flour your surface. I like to roll my dough on a cutting board that has a grippy edge so that it doesn’t move around. I think this makes for an easier clean up, but using a clean countertop also works. Unwrap the dough and flour the top of the dough as well.
  6. Roll out the dough until it is the size of a medium plate. Then flip the dough over, while adding more flour to your surface and the dough. I find that this step helps prevent it from sticking.flip pie dough pie crust
  7. Roll out the dough until it is just under 1/4″ thick and is large enough for your pie dish. It is helpful to place the pie dish over the dough so you can be sure that it will be big enough. For the bottom crust make sure it is a little bigger than the dish when you place it over. You need some extra for the sides and to roll the crust. Below is a picture as a guide. You can trim off any extra with a knife.                     pie dough pie crust
  8. Your pie dough is now ready to be transferred to the pie dish. This can be a tricky step, and I find that the best way is to carefully fold it. First fold it in half, and then half again. Then pick it up, transfer it to the pie dish and unfold. Do this slowly so the dough does not crack.                                                                                                              fold in half pie crustquarter pie dough pie crust dough in pie dish pie crustunfold pie dough pie crustpie dough in dish pie crust
  9. Now you are ready to add your filling! If you are doing a pie with a single crust, just add your filling and roll the edge of the pie crust. If you are going a double crust pie, then add your filling and repeat the steps for rolling. Then fold the pie dough like you just did and lay it on top of the filling. Then roll the edges for your pie crust. You can just roll them, or if you want to go a step further you can take a fork and mark the edges.
  10. If you are making a pie with a single crust that needs to be pre-baked, then you can prick the bottom with a fork. You can also place parchment paper inside the pie and fill it with beans or lentils to weigh it down while it is baking. I find that the parchment paper method works a bit better at keeping the crust flat.
  11. If you are making a double crust pie you can sprinkle with cinnamon and sugar depending on the pie. You can also coat the crust with an egg wash or some milk if you would like. I usually skip this step and just sprinkle with cinnamon and sugar.
  12. For a double crust pie, it is important to vent the top of the pie so the steam can escape. Otherwise your crust will attempt to make holes on it’s own and it won’t look very good. It is best to use a sharp knife, but you can use a butter knife. You can make the pattern however you want, but below is a simple way to vent the pie. vent pie pie crust
  13. Now it is time to protect the crust before putting it into the oven. You can either make a shield with aluminum foil, or buy pie shields to use.
  14. Once the crust is protected, you can place the pie in the oven. Either place directly on the rack, or place the pie on a baking sheet lined with parchment paper. The baking sheet will help catch any drips that might happen while the pie is baking. Also make sure the oven rack is on the lower part of the oven so the bottom of the crust will cook better.                                                                                                 pie in oven pie crust
  15. Sit back and wait for your pie to bake! I like to check on my crust about 10-15 minutes before the pie is supposed to be done. If the crust still needs to brown more then remove the aluminum foil or pie shields.

Now you are done making your homemade pie crust! I hope that the steps were helpful, be sure to leave me a comment if you tried it out!