Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Homemade Pie Crust

Teresa Ambra

Homemade pie crust doesn’t have to be difficult or intimidating! Once you learn the texture you need to achieve you can have a perfect pie crust every time! Pie crust making is almost a lost art these days. There are few of us left who actually make our own pie crusts any more. But once you taste a really, wonderful, flaky pie crust you will be spoiled, and won’t want the tough frozen pie shells you get at the store!

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Long after I was gone from home I came back and asked my mom to show me how to make homemade pies. Mom could whip up a pie crust in five minutes or less. I’m not kidding! And she used to blend it with her finger tips rather than using a pastry blender. Her pie crusts were to die for! I mean it. They were amazing. Even people who weren’t crazy about pie loved my mom’s wonderful fruit pies.

Mom had two secrets to making a good pie crust. First, don’t overwork the dough. I say this all the time when making cookies or cakes. While technology is good to a point, using an electric mixer at some stages toughens baked goods. That’s why store bought pie crust is tougher and not as flaky as a homemade crust that has been worked by hand.

So when you are mixing the ingredients, mix with a light hand just until all the dry ingredients are incorporated but then STOP! Don’t keep messing around with the dough. Also, if you have to re-roll the dough (because you failed to use enough flour when rolling out) it will be tougher the second go-around. Second, Mom always used baking powder when making her pie crusts. I’m convinced that’s why my pie crusts turn out so flaky.

Making pie crusts well is a work of art. If you really want to master pie making I recommend you make a pie 2 or 3 times a week for several weeks or even months until you finally master it. One old cookbook I had recommended baking one every day for two weeks. At the end of that time you would know how to make a really good pie crust. The repetition and even the disasters all aid in the learning process.

Once you get it, you won’t forget.  Last week I made a homemade pie crust for a turkey pot pie and a Kentucky Derby Pie. I hadn’t made homemade pie crust in over 3 1/2 years since I started eating healthier. I didn’t measure anything and I think it was the flakiest best pie crust I had ever made!

I have a basic guide that I go by, and I make the crust according to  texture. Once I achieve that texture, I’m ready to roll out the dough. But so you won’t get freaked out, I’ve given a basic recipe guide to go by.

There are a lot of pictures in this post so you have a good guide and step-by-step directions on how to make the best pie crust you’ll ever eat! Let me let you in on another secret for baking good fruit pies: I ALWAYS bake my pies in a slow oven – 300 degrees.

Sometimes they take 3 hours to bake! But they are cooked all the way through. Many recipes tell you to bake a pie at high temperatures. The crust gets brown and when you cut into the pie it’s soupy inside. WRONG! That’s not how to make a really delicious pie.

The secret is to cook the pie long enough that the fruit juices thicken significantly. When you cut into the pie there shouldn’t be a big mess. Usually after two hours I tent the pie with foil if it still isn’t bubbling up thick through the slits or lattice crust of the pie.

My pies may not be the most visually beautiful in presentation (because I wait until the juices bubble up to the top and they are thick). But I guarantee if you try one of these with Mom’s Homemade Pie Crust you will find them heavenly! And certainly one of the best pies you’ve ever sunk your teeth into. The key is cooking them long enough and in a slow oven. Enjoy.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Homemade Pie Crust can be a very satisfying experience once you get the hang of the texture. This is a picture of Mom’s Peach Pie recipe, circa July 2014.

We had just harvested bushels of peaches from our backyard and Homemade Peach Pie was on the menu! This picture shows a lattice crust but not a woven lattice crust. I also made Peach Pie Crust Cinnamon Rolls out of the Homemade Pie Crust.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Favorite peach pie is another way to make Peach pie. This one uses two pie crusts.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

This is a Homemade Turkey Pot Pie. Instead of a top crust, it has an easy lattice crust. Homemade Pie Crust is fantastic for savory recipes too.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

The top picture is Mom’s Blueberry Pie. Mom always recommended I bake a pie at 300 degrees and let it cook as long as it takes to finish it. Sometimes 2-3 hours if it’s a big deep dish like this pan.

Once the juices bubble up thickly through the slits, the pie is done. If the crust starts getting browned I tent the crust with foil to avoid browning the crust. When cooking berry pies you must wait until the juices get thick or when you cut into the pie it will run all over the place. Yikes!

The bottom pie is a Peaches ‘n Cream Pie. It is more like a custard pie.

Here’s what I did.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

I placed 6 dippers of UNBLEACHED all-purpose flour in a large tupperware bowl. It was about 6 cups of flour. I add approximately 1 tsp. of baking powder and 1 tsp. of salt for every 2-3 cups of flour. I add about a cup of shortening for about every 3-4 cups of flour. I never use exact measuring. Sprinkle salt and baking powder on top of flour.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Add Crisco shortening. Before shortening was invented Mom and Grandma used lard. It is even better to make pie crusts out of if you have the real thing. Don’t use a cheap shortening. Your pie crust won’t turn out nearly as well. I started out with this amount and added more shortening as I got going to achieve the right texture.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Use a pastry blender to work the shortening into the flour. I can mix this with my fingers like Mom always did, but I actually prefer using the pastry blender. Continue to work in as much shortening as necessary to get the right texture.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

This is what the mixture looks like after blending in the shortening with a pastry blender.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Next, add iced water. Only ice water will give this the right texture. Fill a glass with ice cubes and water and shake to make sure it gets cold enough. Hold your fingers over the top of the glass so the ice cubes don’t come out, then add water to the dough.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Use a sifting motion with your hands to slowly work the water into the flour mixture and combine. Scoop up from the bottom and work the water into the flour mixture to absorb. Spread your fingers apart and go under all the flour mixture to the bottom of the pan and bring those ingredients up to the top of the bowl. Do that several times to mix the dough.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Continue mixing until the ingredients start adhering to each other. The texture is just about right when you can wipe the dough off your hands with each hand and it almost comes off clean instead of sticky.  It almost peels off your hands when it’s the right texture.

Here the dough is mixed and ready to roll out on a floured surface.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

You will need a good rolling pin, wax paper, and lots of flour. I measured out ingredients and shaped into a ball. This is pretty large so it will fit into the large oval pan I’m using. You won’t need quite this much for a regular size pie plate.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Place a couple of pieces of wax paper on your surface area. Sprinkle wax paper well with flour. You don’t really have to flour your rolling pin unless you are working straight onto the dough, but I did it anyway. 

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Place ball of dough onto heavily floured wax paper. Press down some with hand and coat the top of the dough with a lot of flour.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Cover with another couple of sheets of wax paper. Start in the middle of the dough and work out. Turn the dough over a couple of times and add more flour. Better to be safe than sorry. It will be much easier to work the dough by rolling from the middle to the outsides. The dough doesn’t get so lopsided and you ensure that all of it gets rolled to the same width rather than some parts being a lot thicker than others.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

When done slowly lift the wax paper off the dough. If it is sticking you may have to sprinkle little bits of flour along the edge of the wax paper and keep lifting carefully. 

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Keep peeling off the wax paper until you have uncovered the dough. Set wax paper aside to use again.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Lifting under the wax paper carefully fold dough in half. Then peel the wax paper off to uncover the dough. Then fold in half again to make quarters.

Carefully lift dough that has been folded in quarters and place on one fourth of the pie plate.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Unroll to half, and then unroll so the whole is covered. Gently fit the dough into the depths of the pan. Crimp Edges.

NEVER put the filling into a pie plate UNTIL you have the top crust(s) ready. Otherwise you will soak through the crust and the crust will get soggy. Ugh.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Add filling. This picture is for Favorite Peach Pie. I’ve rolled out my top crusts and place the folded quarters on top of my pies to unroll.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Unroll crust over the whole pie. Cut off any excess, then flute edges and cut slits in the top of the pie crust.

When you have too much overhang of dough you need to trim the dough off with a knife. Otherwise you end up with six inches of crust. UGH!

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Bake at 300 until done. This Homemade Pie Crust was done in about two hours. Some fruit pies take almost three hours to bake.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

I cook my pies at a lower temperature because I don’t like a dark or burnt pie crust. I think these taste and present a lot better if they are not over cooked at a high temperature. Mom’s Peach Pie is a winner!

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Peach Pie Crust Cinnamon Rolls is a terrific recipe using up leftover Homemade Pie Crust.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Our family has always enjoyed Mom’s Blueberry Pie. Her fruit pies were always spectacular.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

The top picture shows Beef and Butternut Squash Pot Pie in small ramekins. The bottom picture is Beef Pot Pie. These scrumptious meat pies are terrific for any occasion. But they’re especially good comfort food meals during the cooler, winter months.

Here’s the recipe.

MOM’S HOMEMADE PIE CRUST 

(Recipe adapted from my mom, Helen Mattis, Titusville, FL)

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Homemade Pie Crust

Teresa Ambra
Homemade Pie Crust is the most extraordinary, flaky, wonderful homemade pie crust recipe you will ever eat. This stuff just seems to dissolve in your mouth when you eat it. It's terrific with sweet or savory pies as well as pie crust cinnamon rolls. Every pie will be mouthwatering and irresistible with this fantastic pie crust.
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Pies/Dessert
Cuisine American
Servings 8
Calories 210 kcal

Equipment

  • 1 large mixing bowl
  • waxed paper
  • 1 Rolling Pin
  • pie plates or ramekins as desired
  • 1 pastry blender
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 pastry wheel if making a lattice crust
  • 1 knife to cut slits in top crust

Ingredients
  

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 cup Crisco shortening no substitutes
  • Ice water

Instructions
 

  • Mix dry ingredients in bowl with a wooden spoon.
  • Add shortening and cut in thoroughly with pastry blender until mixture resembles coarse crumbs.
  • Add enough ice water to make dough.
  • Add about ¼ cup at a time. Don’t add too much!
  • Work the ice water into the flour mixture with your fingers.
  • Lift flour from the bottom and allow water to absorb into the flour at the bottom.
  • The mixture should not stick together too well.
  • This will not be like a cookie dough that is well-blended.
  • Once you have enough water in the dough that you can form a large ball (with the least amount of water necessary), place dough on waxed paper that has been sprinkled very generously with flour.
  • Put more flour on top of dough and cover with waxed paper.
  • With a rolling pin, roll out dough (roll from the middle and work outward in all directions).
  • Keep checking to make sure you have enough flour.
  • You may have to lift the waxed paper multiple times and add a little more flour.
  • Lift top layer of waxed paper off dough carefully so dough doesn’t stick to the paper.
  • Gently and quickly roll dough in half. Then in half again to make it in quarters.
  • Place over top of pan and gently unfold so dough covers the entire pan with a small overhang all the way around.
  • Work dough into pan so that it fits smoothly into plate.
  • Make a crust by fluting the edges (check any cookbook if you need directions).
  • To make a Lattice Crust: Roll out remaining dough on floured waxed paper as above.
  • Remove top layer of waxed paper.
  • Cut dough in ½”-3/4” widths with pastry wheel or knife in long strips.
  • Place strips in one direction across pie.
  • Then place strips in opposite direction to go the full length of the pie shell.
  • Most fruit pies will take about two hours at 300°. However, if the sauce is not bubbling so that it is thick when it bubbles up, you may have to cook it a little longer.
  • Keep an eye on it and start checking after 60 minutes.
  • Long oblong (9x13”) deep dish pies take at least two hours or longer.

Notes

NOTE: Fruit pies usually do better baking at reduced temperatures. This helps the crust not get too brown. If crust starts getting too brown, cover pie loosely with foil.
 
NOTE: If you bake the pie too quickly at higher temperatures, the crust turns brown and the pie is soupy in the middle--meaning it has not cooked long enough. Lower temperatures and longer cooking times are the key to wonderful fruit pies.
 
NOTE: Don't add pie filling to bottom crust until the top crust is ready to place on top. Otherwise, the juices will cause the bottom crust to become soggy.
 
NOTE: Most pies (even fruit pies) will be done after two hours of baking time at 300 degrees. The way to check for doneness in a pie is to make sure the syrup bubbles up thickly through the slits in the top crust or lattice crust. Once the syrup thickens (like regular pie filling) the pie is done.
 
NOTE: If you take the pie out of the oven prematurely, the syrup will be all over the bottom of the dish when you cut into the pie and it's very messy. 
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.0004gSodium: 122mgPotassium: 31mgFiber: 0.01gCalcium: 10mg
Keyword homemade pie crust, pie
Tried this recipe?Let us know how it was!

 

[b]Homemade Pie Crust[/b]
 
Recipe Type: Pies/Dessert
Cuisine: American
Author: Teresa Ambra adapted from my mom, Helen Mattis, Titusville, FL
Prep time:
Cook time:
Total time:
Serves: 8
The most extraordinary, flaky, wonderful homemade pie crust you will ever eat. This stuff just seems to dissolve in your mouth when you eat it.
Ingredients
  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • ½ tsp. salt
  • ½ tsp. baking powder
  • About ½ cup shortening
  • Ice water
Instructions
  1. Mix dry ingredients in bowl.
  2. Add shortening and cut in thoroughly with pastry blender until mixture resembles coarse crumbs.
  3. Add enough ice water to make dough.
  4. Add about ¼ cup at a time. Don’t add too much!
  5. Work the ice water into the flour mixture with your fingers.
  6. Lift flour from the bottom and allow water to absorb into the flour at the bottom.
  7. The mixture should not stick together too well.
  8. This will not be like a cookie dough that is well-blended.
  9. Once you have enough water in the dough that you can form a large ball (with the least amount of water necessary), place dough on waxed paper that has been sprinkled very generously with flour.
  10. Put more flour on top of dough and cover with waxed paper.
  11. With a rolling pin roll out dough (roll from the middle and work outward in all directions).
  12. Keep checking to make sure you have enough flour.
  13. You may have to lift the waxed paper multiple times and add a little more flour.
  14. Lift top layer of waxed paper off dough carefully so dough doesn’t stick to the paper.
  15. Gently and quickly roll dough in half. Then in half again to make it in quarters.
  16. Place over top of pan and gently unfold so dough covers the entire pan with a small overhang all the way around.
  17. Work dough into pan so that it fits smoothly into plate.
  18. Make a crust by fluting the edges (check any cookbook if you need directions). [br]
  19. [b]LATTICE CRUST:[/b][br]
  20. Roll out remaining dough on floured waxed paper as above.
  21. Remove top layer of waxed paper.
  22. Cut dough in ½”-3/4” widths with pastry wheel or knife in long strips.
  23. Place strips in one direction across pie.
  24. Then place strips in opposite direction to go the full length of the pie shell.
  25. Most fruit pies will take about 2 to 3 hours at 300°. However, if the sauce is not bubbling so that it is thick when it bubbles up, you may have to cook it longer.
  26. Keep an eye on it and start checking after 60 minutes.
  27. Long oblong (9×13”) deep dish pies take at least two hours or longer.
 
Notes
Fruit pies usually do better baking at reduced temperatures. This helps the crust not get too brown. If crust starts getting too brown, cover pie loosely with foil.[br][br]If you bake the pie too quickly at higher temperatures, the crust turns brown and the pie is soupy in the middle–meaning it has not cooked long enough. Lower temperatures and longer cooking times are the key to wonderful fruit pies.
Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

I love pies with wonderful flaky crusts. But Peaches ‘n Cream Pie is really marvelous.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Beef Pot Pie is wonderful made with Homemade Pie Crust. It’s almost like eating stew in pie form!

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Beef and Butternut Squash Pot Pie is one of our favorite comfort food meals. It’s a complete meal in itself.

Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Favorite Peach Pie and Homemade Turkey Potpie are so delectable. Every bite is mouthwatering and irresistible.

You may also enjoy these delicious recipes!

Pie Crust Cinnamon Rolls

Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen | my Mom always made these when I was growing up. They're so delicious & great for #breakfast or as a snack. #PieCrust #CinnamonRolls #PieCrustCinnamonRolls

Mom’s Blueberry Pie

Mom's Blueberry Pie | Can't Stay Out of the Kitchen | one of my favorite #desserts growing up. This old-fashioned recipe is a great way to enjoy #blueberries! #pie #blueberrypie

Sweet Potato Custard Pie

Sweet Potato Custard Pie | Can't Stay Out of the Kitchen
Homemade Pie Crust | Can't Stay Out of the Kitchen | My Mom's old-fashioned #recipe is the best, flakiest homemade #PieCrust ever! #Pie #dessert #HomemadePieCrust

Homemade Pie Crust

Teresa Ambra
Homemade Pie Crust is the most extraordinary, flaky, wonderful homemade pie crust recipe you will ever eat. This stuff just seems to dissolve in your mouth when you eat it. It’s terrific with sweet or savory pies as well as pie crust cinnamon rolls. Every pie will be mouthwatering and irresistible with this fantastic pie crust.
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Pies/Dessert
Cuisine American
Servings 8
Calories 210 kcal

Equipment

  • 1 large mixing bowl
  • waxed paper
  • 1 Rolling Pin
  • pie plates or ramekins as desired
  • 1 pastry blender
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 pastry wheel if making a lattice crust
  • 1 knife to cut slits in top crust

Ingredients
  

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 cup Crisco shortening no substitutes
  • Ice water

Instructions
 

  • Mix dry ingredients in bowl with a wooden spoon.
  • Add shortening and cut in thoroughly with pastry blender until mixture resembles coarse crumbs.
  • Add enough ice water to make dough.
  • Add about ¼ cup at a time. Don’t add too much!
  • Work the ice water into the flour mixture with your fingers.
  • Lift flour from the bottom and allow water to absorb into the flour at the bottom.
  • The mixture should not stick together too well.
  • This will not be like a cookie dough that is well-blended.
  • Once you have enough water in the dough that you can form a large ball (with the least amount of water necessary), place dough on waxed paper that has been sprinkled very generously with flour.
  • Put more flour on top of dough and cover with waxed paper.
  • With a rolling pin, roll out dough (roll from the middle and work outward in all directions).
  • Keep checking to make sure you have enough flour.
  • You may have to lift the waxed paper multiple times and add a little more flour.
  • Lift top layer of waxed paper off dough carefully so dough doesn’t stick to the paper.
  • Gently and quickly roll dough in half. Then in half again to make it in quarters.
  • Place over top of pan and gently unfold so dough covers the entire pan with a small overhang all the way around.
  • Work dough into pan so that it fits smoothly into plate.
  • Make a crust by fluting the edges (check any cookbook if you need directions).
  • To make a Lattice Crust: Roll out remaining dough on floured waxed paper as above.
  • Remove top layer of waxed paper.
  • Cut dough in ½”-3/4” widths with pastry wheel or knife in long strips.
  • Place strips in one direction across pie.
  • Then place strips in opposite direction to go the full length of the pie shell.
  • Most fruit pies will take about two hours at 300°. However, if the sauce is not bubbling so that it is thick when it bubbles up, you may have to cook it a little longer.
  • Keep an eye on it and start checking after 60 minutes.
  • Long oblong (9×13”) deep dish pies take at least two hours or longer.

Notes

NOTE: Fruit pies usually do better baking at reduced temperatures. This helps the crust not get too brown. If crust starts getting too brown, cover pie loosely with foil.
 
NOTE: If you bake the pie too quickly at higher temperatures, the crust turns brown and the pie is soupy in the middle–meaning it has not cooked long enough. Lower temperatures and longer cooking times are the key to wonderful fruit pies.
 
NOTE: Don’t add pie filling to bottom crust until the top crust is ready to place on top. Otherwise, the juices will cause the bottom crust to become soggy.
 
NOTE: Most pies (even fruit pies) will be done after two hours of baking time at 300 degrees. The way to check for doneness in a pie is to make sure the syrup bubbles up thickly through the slits in the top crust or lattice crust. Once the syrup thickens (like regular pie filling) the pie is done.
 
NOTE: If you take the pie out of the oven prematurely, the syrup will be all over the bottom of the dish when you cut into the pie and it’s very messy. 
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.0004gSodium: 122mgPotassium: 31mgFiber: 0.01gCalcium: 10mg
Keyword homemade pie crust, pie
Tried this recipe?Let us know how it was!

36 Comments

  • Belinda

    August 19, 2016 at 9:28 am

    I have recently be diagnosed with celiac in December of 2015 and it has been a nightmare at first to find gluten free recipes. A friend turned me onto your site and I love it. I love how basic you get and describe how things should look. You really took the time to help others. Pie crust has been a biggie with me and I haven’t had a pie in a long time but now I can try it. Can’t thank you enough (and your Mom) for doing this blog

    1. Teresa

      August 19, 2016 at 11:05 am

      Hi, Belinda. I love baking homemade pies too. I will tell you that I’ve not perfected a gluten free pie crust yet. I tried making several pies last Thanksgiving but I had to overwork the dough to get the ingredients to adhere together so the crusts were tough (and I didn’t post them). 🙁 I have made some really great gf egg noodles from scratch. One of my favorite products is Pamela’s gluten free baking and pancake mix. It works great for muffins, breads, cakes, biscuits and pancakes. I haven’t found the right mix for cookies or pie crust yet. I use this gf mix anytime I need to use flour as a thickener in soups, casseroles, sauces, etc., too. Some baked goods require more gf flour than regular, but other than that I’ve had great success making gluten free baked goods. The problem with eating gluten free is that it’s hidden in sooooo many condiments and other products. I’ve learned to read labels very carefully. I have a ton of gluten free recipes on my blog. Hope you enjoy trying some of them out.

  • Homemade Coconut Oil Pie Crust – Can't Stay Out of the Kitchen

    June 8, 2016 at 12:22 pm

    […] Coconut Oil Pie Crust is a fantastic alternative to Homemade Pie Crust made with shortening. I love homemade pie and I’ve always used my traditional pie crust […]

  • Best Cherry Pie – Can't Stay Out of the Kitchen

    February 13, 2016 at 7:54 pm

    […] with sugar and almond extract is delectable and, of course, if you make my Mom’s flaky Homemade Pie Crust the combination is […]

  • Pumpkin Pie Crust Cinnamon Rolls – Can't Stay Out of the Kitchen

    January 22, 2016 at 7:38 am

    […] with cinnamon, sugar and pumpkin pie spice. The filling is rolled up in my Mom’s excellent Homemade Pie Crust and then baked to perfection. Yum. After cooling these rolls I slice them down to serve. These […]

  • Old Fashioned Pumpkin Pie – Can't Stay Out of the Kitchen

    January 11, 2016 at 8:17 am

    […] any time of the year now that canned pumpkin is available all year round. I always make this in a Homemade Pie Crust, but if you’re not proficient in making pie crusts, then you can always use a store bought […]

  • Homemade Turkey and Dumplings – Can't Stay Out of the Kitchen

    December 18, 2015 at 9:25 pm

    […] you really want to learn how to make homemade noodles, pie crusts, breads, etc., and you are having difficulty learning on your own, find someone in your church, […]

  • Red Raspberry Pie Crust Cinnamon Rolls – Can't Stay Out Of The Kitchen

    February 5, 2015 at 10:25 am

    […] Cinnamon Rolls never tasted so good! Red Raspberry Pie Crust Cinnamon Rolls are a dream. Lovely Homemade Pie Crust is spread with Red Raspberry Jam, sprinkled with cinnamon-sugar and rolled up and baked to […]

  • Mom's Apple Pie – Can't Stay Out Of The Kitchen

    February 5, 2015 at 10:16 am

    […] as can be but it tastes so wonderfully. Apples, cinnamon, flour, sugar and butter in a flaky Homemade Pie Crust. That’s all there is to it. Nothing fancy, but this old-fashioned Apple Pie recipe is as good […]

  • Mom's Peach Pie – Can't Stay Out Of The Kitchen

    February 4, 2015 at 5:47 pm

    […] you want the best Homemade Pie Crust  then give Mom’s recipe a try, too. Put the two together and you will have one of the best […]

  • Double Crust Peach Cobbler – Can't Stay Out Of The Kitchen

    February 4, 2015 at 2:45 pm

    […] I don’t measure pie crust when I make it. I just throw it together. But here is my basic recipe with instructions. I used about six cups of flour, a couple of cups of Crisco shortening, a couple […]

  • Apple Dumplings – Can't Stay Out Of The Kitchen

    January 28, 2015 at 8:24 pm

    […] up the pie crust dough. On a well-floured surface, break off a large round ball from the pie crust dough. This is a little […]

  • Strawberry Cream Pie – Can't Stay Out Of The Kitchen

    January 22, 2015 at 12:09 pm

    […] love my Mom’s Strawberry Cream Pie. Fresh strawberries are laid in a baked pie crust, then a strawberry filling that’s cooked on top of the stove is poured over top. After making […]

  • Caramelized Onion, Zucchini, Tomato and Mushroom Tart – Can't Stay Out Of The Kitchen

    January 19, 2015 at 8:27 pm

    […] a couple of weeks ago. Caramelized Onions, slices of zucchini, tomatoes and mushrooms filled my Homemade Pie Crust-lined tart pan. The veggies were seasoned with lots of delicious Italian seasonings, and smothered […]

  • Heirloom Tomato Tarts with Mushrooms and Leeks – Can't Stay Out Of The Kitchen

    January 19, 2015 at 6:28 pm

    […] that they turned out okay! One of these days I’m going to get creative and start making my homemade pie crust with either oil or butter instead of shortening (which is made with hydrogenated oil, […]

  • Chicken Pot Pie – Can't Stay Out Of The Kitchen

    January 17, 2015 at 7:39 pm

    […] the basic recipe (once the chicken is deboned) doesn’t take too long to make up. I used my Homemade Pie Crust recipe when I made this  Chicken Pot […]

  • Chocolate Meringue Pie – Can't Stay Out Of The Kitchen

    January 8, 2015 at 11:53 am

    […] slow heat so it doesn’t scorch, and has only very subtle browning on top. I also use my own Homemade Pie Crust which is flaky and […]

  • Lemon Meringue Pie – Can't Stay Out Of The Kitchen

    January 2, 2015 at 8:17 am

    […] mixed with sugar, eggs, cornstarch and butter and after it cooks it’s poured into a pre-baked pie shell, topped with the meringue and then slow baked again until the meringue is very lightly […]

  • Kentucky Derby Pie – Can't Stay Out Of The Kitchen

    December 6, 2014 at 10:18 pm

    […] can use a store bought pastry shell if you like, although I usually make my own. I have used either whole pecans or pieces. I like the beauty of the whole pecans better, though. […]

  • Sweet Potato Custard Pie – Can't Stay Out Of The Kitchen

    November 24, 2014 at 12:03 pm

    […] I’m not going to recommend using that recipe. Instead, I recommend that you use my recipe for homemade pie crust or unbaked pie shells from the refrigerator section of your grocery […]

  • White Flesh Peach Pie – Can't Stay Out Of The Kitchen

    November 22, 2014 at 4:50 pm

    […] will love! I’ve provided a lot of pictures and step-by-step directions to get you through the homemade pie crust directions. The best advice I can give those of you who rarely make homemade pie crust is to keep […]

  • Pumpkin Dessert – Can't Stay Out Of The Kitchen

    November 19, 2014 at 5:13 pm

    […] Pumpkin Delight! Pumpkin Dessert! Oh, my! This is a fabulous dessert and great for holiday entertaining. This is one of those scrumptious recipe finds that your family will love. It’s a great recipe to use to replace the traditional pumpkin pie during the holidays (that’s not being sacrilegious is it?) And it’s a whole lot easier than making home-made pie crust. […]

  • brother’s keeper

    October 7, 2014 at 7:59 am

    Teresa, wow…the baking temperature advice alone, was worth reading this post. Thank you so much for detailing so well. Question, what is your experience with whole wheat? You know, there is soft white wheat, vs the hard white, which is more glutinous. I’ve made whole wheat biscuits with it that just fell apart, they were so flaky, so I figure it should work for pie crust with certain tweaks…also, what about butter, instead of shortening?

    1. Teresa

      October 7, 2014 at 10:30 am

      Linda, I’m going to start experimenting with gluten free flour (Pamela’s baking and pancake mix), butter (or lard), or even coconut oil, because I want an alternative to shortening and wheat. I have found that using the hard white or red wheat doesn’t work as well with breads, dumplings and pastries. I think they turn out quite tough. I prefer the soft white wheat. Quite frankly, I don’t see why these other options won’t work with “tweaks.” I’m not sure how brown rice flour will do baking 2-3 hours in the oven, though, so we shall see.

  • Peach Pie Crust Cinnamon Rolls – Can't Stay Out Of The Kitchen

    September 13, 2014 at 1:10 pm

    […] are so good, you won’t be able to stop eating them. First, I started with my mom’s Homemade Pie Crust recipe. Then, I made a luscious peach pie filling flavored with cinnamon which I spread on the pie […]

  • Peaches 'n Cream Pie – Can't Stay Out Of The Kitchen

    September 9, 2014 at 10:22 am

    […] eggs, sugar and lots of peaches and tastes sensational. Who doesn’t love homemade pie with Homemade Pie Crust? And a homemade peach pie to boot! Peaches’ n Cream Pie is addictive and a pie you will want […]

  • Peach Crumb Pie – Can't Stay Out Of The Kitchen

    September 4, 2014 at 3:13 pm

    […] Ask anyone who ever sampled her pies. They will all tell you how mouthwatering they were. Her pie crust was so special it just dissolved into your mouth. I can’t aspire to making pies as great as my […]

  • Apricot Pie Crust Cinnamon Rolls | Can't Stay Out Of The Kitchen

    August 19, 2014 at 5:11 am

    […] Pie Crust Cinnamon Rolls are marvelous. You start with a simple Homemade Pie Crust recipe. You spread butter over the crust, then top it with dabs of Apricot Preserves. Sometimes I […]

  • Peach Dumplings – Can't Stay Out Of The Kitchen

    October 30, 2013 at 3:54 pm

    […] a hurry and wasn’t looking at the directions closely enough so I followed the crust from my Mom’s Homemade Pie Crust recipe more than Mimi’s original. But I highly recommend you make Peach Dumplings using her […]

  • Caramelized Onion and Tomato Tart Au Gratin – Can't Stay Out Of The Kitchen

    September 26, 2013 at 5:02 pm

    […] tart turned out absolutely A-M-A-Z-I-N-G!!! Lots of caramelized onions lay in one of my homemade pie crusts topped with four cheeses, a layer of sliced tomatoes, several delicious herbs, with more cheese on […]

  • Homemade Turkey Potpie | Can't Stay Out of the Kitchen

    December 5, 2012 at 10:01 pm

    […] Homemade Pie Crust […]

  • Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen

    December 5, 2012 at 7:45 pm

    […] is my original pie crust recipe with instructions. Use this to begin with and then follow the directions below for the cinnamon […]

  • Auntie Em

    December 5, 2012 at 7:20 pm

    Looks good!

    1. Teresa

      December 5, 2012 at 7:49 pm

      Thank you so much, and thanks for following my blog. I hope you enjoy it!

  • Shari Kelley

    December 5, 2012 at 5:56 pm

    This was such a helpful post. I love to make pot pies, but usually use a store bought crust. I would like to get better at making my own. I love the idea about making pies every week to get better at it. Maybe that can be one of my New Year’s Resolutions!

    1. Teresa

      December 5, 2012 at 6:00 pm

      They really aren’t too difficult to make once you get your hands in the dough and start doing it. The idea of doing it every day builds into your memory system the idea of what the texture should feel like so that eventually you can do it without even blinking an eye. The old adage is true, “practice makes perfect!”

      I wish you great success on your pie baking!

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