Back To Basics: Easy Old Fashioned Pie Crust From Scratch
Learn how to make a golden brown, flaky pie crust from scratch with our step-by-step guide perfect for any pie.
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Making pie crust from scratch is a true art in the world of baking. The perfect balance between flakiness and tenderness, a homemade pie crust can elevate any dessert. While store-bought options may offer convenience, nothing compares to the rich, flavor and delicate texture that comes from creating your own homemade pie crust from scratch.
Making an old fashioned pie crust from scratch is incredibly easy to make! It uses pantry staples so you almost always have the ingredients on hand. Even if this is your first time making a pie crust from scratch don’t worry, this recipe is beginner-friendly.
Equipment
- Mixing bowl
- Whisk
- Rolling pin
- Fork or pastry cutter
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ cup lard (Crisco, shortening, or cold unsalted butter will work also.)
- ¼ cup ice water
- 1 tablespoon granulated sugar (optional) – If you are making a sweet pie and want a sweet pie crust add the sugar. For a more savory pie crust omit the sugar.
How to Make Simple Pie Crust From Scratch
Step 1: Prepare the Dough
In a large mixing bowl, combine the dry ingredients. Give it a quick whisk to evenly distribute the ingredients.
Step 2: Incorporate the Lard
Add the lard to the flour mixture. Using a pastry cutter or your fingertips, cut the lard into pea-sized pieces until it resembles coarse crumbs. This step ensures that pockets of fat are distributed throughout for ultimate flakiness.
Step 3: Add Water
Pour the water over the mixture. Using your hands work the dough together until you get a pie crust dough ball. Be careful not to overwork the dough as this can result in tough crusts.
Step 4: Roll Out Your Crust
Lightly flour your work surface and rolling pin. Begin rolling out your crust from the center outward, rotating occasionally to maintain an even thickness of around ⅛ inch.
Step 5: Fill Crust
Drape pie crust over a pie dish, generously poke holes in the bottom of the pie crust using a fork, and add your filling. Make another pie crust (this recipe makes only one pie crust, either top or bottom). Drape pie crust over the filling, trim the excess, and using a fork or your fingers crimp the edges. You can also cut a design in the center to add a vent. (Baking times for a filled pie will vary depending on the type of filling. Bake pie per filling recommendations.)
Step 6: Bake Crust
If you are baking the pie crust first and filling it afterward bake at 425°F for 15 minutes.
Notes
You can create an egg wash using one egg yolk and a tsp of milk. Whisk until thoroughly combined. Before baking using a pastry brush, brush the entire pie crust with the mixture.
FAQ’s
Yes, you can place the rolled-out unbaked pie crust into a pie pan that is lined with parchment paper. Fill the pie crust with pie weights and place into the freezer to flash freeze for about 20 – 30 minutes. Remove the pie crust from the parchment paper and store the pie crusts in a freezer bag in the freezer for up to 3 months.
They are both great options butter adds a rich taste while Crisco creates a more neutral flavor.
It does not have to be baked before being filled but it can be.
Pie crust gets tough when it has been overworked.
Pie crust is made with flour, salt, lard, and water.
Old Fashioned Pie Crust From Scratch
Equipment
- Mixing bowl
- Whisk
- Rolling Pin
- Fork or pastry cutter
Ingredients
- 1 cup All purpose flour
- 1 tsp Salt
- ½ cup Lard (Crisco or butter will also work)
- ¼ cup Ice water
- 1 tbsp granulated sugar (optional) If you are making a sweet pie and want a sweet crust add the sugar. For a more savory pie crust omit the sugar.
Instructions
- Prepare the DoughIn a large mixing bowl, combine the flour, salt, and sugar (if desired). Give it a quick whisk to evenly distribute the ingredients.
- Incorporate the LardAdd the lard to the flour mixture. Using a pastry cutter or your fingertips, cut the lard into pea-sized pieces until it resembles coarse crumbs. This step ensures that pockets of fat are distributed throughout for ultimate flakiness.
- Add Water Pour the water over the mixture. Using your hands work the dough together until you get a dough ball. Be careful not to overwork the dough as this can result in tough crusts.
- Roll Out Your CrustLightly flour your work surface and rolling pin. Begin rolling out your crust from the center outward, rotating occasionally to maintain an even thickness of around ⅛ inch.
- Fill CrustDrape pie crust over a pie dish, generously poke holes in the bottom of the pie crust using a fork, and add your filling. Make another pie crust (this recipe makes only one pie crust, either top or bottom). Drape pie crust over the filling, trim the excess, and using a fork or your fingers crimp the edges. You can also cut a design in the center to add a vent. (Baking times for a filled pie will vary depending on the type of filling. Bake pie per filling recommendations.)
- Bake Crust If you are baking the pie crust first and filling it afterward bake at 425°F for 15 minutes.
Notes
Nutrition
In conclusion, mastering the art of making a delicious pie crust is not as daunting as it may seem. With the right ingredients, technique, and a little bit of practice, anyone can create a flaky and flavorful pie crust that will leave their guests begging for more. Whether you prefer a traditional butter crust or are looking to experiment with different flavors and textures, there is no limit to the creativity that can be achieved in the world of pie-making.
If you try this recipe I would love it if you would leave a rating recipe rating is extremely helpful to me and to others.
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