Pie crust

A pie crust is a pastry that covers the outside of a pie. It is usually made of flour, water, and fat. The most common fats used in pie crusts are butter, lard, or shortening.

Pie crusts can be either savory or sweet. Sweet pie crusts are often used for fruit pies, while savory pie crusts are used for meat pies.

The earliest known recipe for pie crust dates back to the Roman Empire. The recipe, which was written by Apicius, called for flour, water, andlard.


When making a pie crust, it is important to remember to handle the dough as little as possible. If the dough is overworked, it will become tough and hard to roll out. It is also important to make sure that all your ingredients are cold, including the butter and the water. Cold ingredients will help keep the dough from becoming too soft and sticky. When rolling out the dough, use a light, even pressure to get the desired thickness. Lastly, it is important to make sure that your pie crust is evenly baked. Use a pie shield to keep the edges from getting too dark and make sure that the bottom of the crust is cooked through. Following these tips will help ensure that your pie crust is flaky and delicious.


What is the secret to a good pie crust?

The secret to a good pie crust is to use cold butter, keep the dough cold, and use as little water as possible. Additionally, it is important to use the right kind of flour and to use a light touch when rolling and shaping the dough.

What are the 4 types of pie crust?

1. Shortcrust pastry: A classic pie crust made from butter and flour. 2. Pâte brisée: A French-style crust made with butter, flour, and a bit of sugar. 3. Pâte sucrée: A French-style crust made with butter, flour, sugar, and egg yolks. 4. Pâte sablée: A French-style crust similar to a shortcrust pastry, but made with ground almonds or hazelnuts instead of flour.

Is pie crust better with butter or Crisco?

It depends on the recipe, but generally butter is considered to produce a lighter, flakier crust. Crisco is usually used to create a more sturdy crust.

How do I make pie crust?

Pie crust is made with flour, butter (or shortening), salt, and cold water. 1. In a large bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of very cold butter. 2. Cut the butter into the flour mixture using a pastry blender or two forks until it resembles coarse crumbs. 3. Add 1/3 cup of cold water, a tablespoon at a time, and mix until the dough comes together. 4. Form the dough into a ball and flatten it slightly. Wrap it in plastic and refrigerate for at least an hour. 5. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). 6. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. 7. Trim the edges, flute the crust, and prick the bottom with a fork. 8. Bake the crust for 10-15 minutes, or until lightly golden. 9. Let the crust cool before adding your desired filling.

What is the number 2 most important thing when making pie crust?

The number two most important thing when making pie crust is to chill the ingredients. Chilling helps ensure that the fat doesn't melt too quickly during baking, resulting in a flakier and more tender crust.

Should I brush pie crust with egg or milk?

It depends on the recipe, but typically you would brush a pie crust with an egg wash (an egg beaten with a tablespoon of milk) to give it a nice golden brown color.

What is the most important rule in making a pie crust?

The most important rule in making a pie crust is to work quickly and keep everything cold. This includes the ingredients, the mixing bowl, the rolling pin, and your hands. Cold ingredients prevent the fats from melting and create flaky layers in the crust. Working quickly prevents the fats from melting, which also helps to create flaky layers.

What are 3 characteristics of a good pie crust?

1. Flaky - A good pie crust should have a flaky texture and be light and crisp. 2. Tender - A good pie crust should be tender and not be too tough or dry. 3. Flavorful - A good pie crust should have good flavor and be made with quality ingredients.

What is the secret to tender flaky pie crust?

The secret to tender flaky pie crust is to use cold butter and to not overwork the dough. Also, make sure you chill the dough before rolling it out and before baking it. Lastly, use a combination of both shortening and butter for the best flavor and texture.

Should I brush my pie crust with butter or egg?

It depends on the recipe. If you find a recipe that calls for brushing the pie crust with butter or egg, then you should follow those instructions. In some cases, brushing the crust with butter or egg can help the crust brown and create a glossy finish.

Jump to: Ingredient Breakdown Insights



Sister Pie Crust

  • cooking spray
  • apple cider vinegar
  • all purpose flour
  • butter
  • salt
  • sugar

Gluten Free Pie Crust

  • salt
  • ice water
  • egg
  • all purpose gluten flour
  • sour cream
  • baking powder
  • xanthan gum
  • butter
  • vegetable shortening
  • ice water
  • egg
  • all purpose gluten flour

Ingredient Breakdown

all purpose flour
ice water
vegetable shortening
apple cider vinegar
baking powder
almond flour
wheat flour
graham cracker crumb
brown sugar
xanthan gum
vegetable oil
tap water
red wine vinegar
olive oil
gluten-free flour
coconut oil
cream cheese
coconut flour
all purpose gluten flour
oreo cooky
protein all purpose flour
fridge american butter
confectioners sugar
egg yolk
butter orcup shortening
vegan margarine
butter shortening
gluten graham cracker
another gluten flour
millet flour
potato starch
white wheat flour
gingersnap cooky
spelt flour
peanut butter
cooking spray
dark brown sugar
chocolate chip cooky
tapioca flour
white rice flour
sour cream
white flour


Staple Ingredients

  • salt 71%
  • butter 60%

Common Ingredients

  • all purpose flour 55%
  • sugar 40%

Usual Ingredients

  • ice water 28%
  • water 21%

Rarey Ingredients

  • vegetable shortening 12%
  • apple cider vinegar 9%