A homemade pie crust is one of the best ways to elevate a pie. While a store-bought crust is convenient, my all-butter recipe tastes so much better than store-bought because it doesn’t contain any other oils or preservatives. If you find the thought of making pie dough from scratch intimidating, I’m here to help! I retested and updated my recipe to share my essential tips for ensuring your crust is flaky and tender every time (the secret: cold temperatures!). My recipe method is virtually foolproof thanks to a food processor. How? By coating part of the flour with fatty butter before adding any liquid. I explain it all below, along with how you can roll, shape, and blind bake your perfect pie dough into the most delicious pie.
RECIPE: https://preppykitchen.com/classic-pastry-crust/
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Oh wow, this was crystal-clear from start to finish! The half-in-processor, half-by-hand approach is super smart — you kept those butter pieces just right. Uk I also love how you tented the edges and explained blind-baking like a pro. Tiny tip I’ve found helpful: toss a handful of granulated sugar in as pie weights (on parchment) — it flows evenly, gives great support, and you can reuse it for baking later (just label it “pie sugar”). Beautiful work!
This looks absolutely perfect! flaky, golden and so inviting 🥧✨ I’ve been making a lot of cozy pies lately too, and your videos always inspire me to try new twists! 💛
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You didn’t mention lard as an alternative. My grandmother used straight lard for her pie crusts and my mom and I have modified it to half lard and half butter. We think it makes a great flavored and flaky crust!
Thanks for answering my "shrinking" question!!
One thing you do is so worth mentioning and is something that alot of people do backwards without even realizing it. You dock the crust *after you apply the egg wash. It drives me crazy when people dock a pie/crust and *then apply the egg wash (and sometimes sugar, etc..) — they're gluing and clogging shut the very vent holes they just created! I see it done on bottom crusts, top crusts, hand pies…
Thank you for this comprehensive tutorial.
Beautiful 😍
You are making cooking fun. Love your book, it’s like my bible.
Thanks for this!
I’ve had success blind baking frozen store-bought pie crusts.