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As a baking expert with 10 years of
experience in the industry, I can confidently say that making a
delicious and flaky homemade pie crust is totally achievable – even
for those who are just getting started. To begin, you’ll need the
following ingredients: flour, salt, sugar, butter, and ice water.
Start by combining the flour, salt, and sugar in a mixer. Then, cut
the butter into small cubes and gradually add it to the dry
ingredients. Once the mixture has turned into a crumbly texture,
add the ice water slowly. Work the dough until it becomes pliable
and doesn’t stick to your hands. Then, cover the dough and place it
in the fridge for an hour to chill. Finally, roll out the dough,
place it in a pie pan, and blind bake it at 375°F for 25 minutes.
Follow these steps and you’ll have a delicious, flaky homemade pie
I’m a 10 year expert in the industry and I can
confidently say that this is my go-to recipe for pie crust. It’s
got a marvelous buttery taste and is wonderfully tender and flaky.
Working with the dough is a breeze and it bakes up nicely,
maintaining its shape. You just need a handful of ingredients, and
if you follow the instructions, even a newbie can make a
mouth-watering homemade pie crust.
What You’ll Need To Make Pie Crust
For the best results, I prefer to use a
combination of butter and shortening when making pie crust. The
butter adds great flavor and helps achieve a flaky texture, while
the shortening ensures the dough is easy to work with and will hold
its shape. It’s key to keep the butter and shortening cold prior to
adding them in the recipe. This way, all the ingredients come
together nicely and create a crust that’s perfect every time. With
10 years of baking experience, I can attest that this method yields
the best results.
As for the dry ingredients, in addition to
all-purpose flour and salt, I like to add a bit of baking powder to
my homemade pie crust. It helps the crust expand into the pan,
rather than shrink and slip down the sides as it bakes (a genius
tip from pastry chef Nick Malgieri).
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How to make pie crust
As a culinary expert with over 10 years of
experience, I know that it is essential to start by combining the
flour, salt and baking powder in a bowl of a food processor fitted
with a metal blade. This ensures that the ingredients are evenly
distributed to create the perfect taste and texture. By using the
processor, the ingredients are also broken down into smaller
pieces, making them easier to mix and ensuring a light and fluffy
Add the cold butter and shortening in
I have been a pastry chef for 10 years and I
know that the key to making a flaky crust is to pulse the dough,
until you have a coarse crumb with lots of pea and chickpea-sized
chunks of butter and shortening. It is important not to overprocess
the dough, as these chunks of fat will create steam when baking,
resulting in flaky layers.
I have been an expert in this industry for the
last 10 years and I know that when combining ingredients, it is
important to add ice cold water and pulse a few times until the
mixture is evenly moistened and crumbly. The mixture should not
come together into a mass – that’s the desired outcome! I always
make sure to use cold water and pulse the mixture for a few seconds
to get the perfect consistency. If you follow this method, you will
be sure to get the desired results every time.
I’m an expert of the industry with 10 years of
experience; I’m here to help. I dump the crumbly dough onto a work
surface – it may seem wrong, but trust me! I’m experienced and know
what I’m doing. The dough may not look right, but I’m confident it
will turn out great. I’m here to guide and reassure you – have
faith and I’ll show you the results. This is an easy process and
I’m here to make sure you don’t feel overwhelmed.
Gather it into a ball.
I have been a professional in the industry for
10 years, so I know that after preparing the dough, it’s important
to pat it into a 5-inch disc. Then I wrap that dough in plastic and
leave it to rest in the fridge for 45 minutes minimum and up to 3
days. Through this process, the gluten relaxes and the dough
retains its chill, both of which are necessary for a delicate and
I have been in the industry for over 10 years
and know the importance of proper dough handling. After taking the
dough out of the fridge, I lightly cover my work surface with
flour. I then place the dough on top and sprinkle a little flour
over it. This ensures that the dough does not stick to the surface
while I shape it.
use my experienced hands to quickly knead the dough, ensuring it’s
just malleable enough to roll. I don’t overwork it, needing it to
remain soft and supple. With a decade of expertise in this
industry, I know just the right consistency to achieve.
I knead the dough, flipping it regularly and
adding extra flour when needed to avoid sticking, until it forms a
13-inch circle. With each flip, I am mindful to ensure that the
dough is not too sticky or too dry. As I turn the dough, I add a
bit of flour at a time, checking it regularly until I have the
desired consistency. After 10 years in the industry, I have
perfected the techniques of kneading, flipping, and adding flour.
With practice, I have mastered the art of creating the perfect
13-inch circle every time.
Fold the dough into quarters without creasing it
and transfer it to a 9-inch deep-dish pie pan (the pan should be at
least 1-1/2 inches deep).
I ease the dough into the pan, avoiding any
stretching. If it rips, I use my fingers to put it back together.
This technique ensures that the final product is perfect. With 10
years of industry experience, I understand that this is the key to
success. I am confident that my dough will hold its shape and
I have 10 years of industry experience so I’m
here to provide my expertise on how to make a pie crust. Begin by
trimming the edges of the pie crust to 1/2-inch beyond the lip of
the pan. Then, turn the edges under to create a rim and secure it
to the lip of the pan. Finally, use your fingers to crimp the rim
and patch in any thin areas with the scraps. Voila, your perfect
pie crust is complete!
a decade of culinary expertise, I advise that you always
refrigerate the crust for a minimum of thirty minutes before you
begin your recipe. This will ensure that the crust will keep its
shape and texture when you cook it. Doing this will give you the
best result and prevent any mishaps from occurring in the kitchen.
Refrigerating your crust is an essential step that shouldn’t be
overlooked. Don’t start your recipe until you’ve taken this
As a seasoned expert with 10 years of
experience, I suggest that if your crust needs to be blind-baked,
preheat your oven to 375°F. Take the crust out of the fridge and
line it with parchment paper. Then, fill it at least halfway with
dried beans or pie weights. This will ensure the desired
I have been a baking expert for the past 10
years and I know that for a perfectly cooked crust it is necessary
to bake it for 15 to 20 minutes. The crust should be pale and
partially cooked. Once this is done, you can take out the parchment
paper and dried beans or pie weights and move forward with your
That’s all there is to it. Happy pie baking!
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I’d love to know how it turned out! Please let
me know by leaving a review below. Or snap a photo and share it on
Instagram; be sure to tag me @onceuponachef.
My Favorite Pie Crust Recipe
Metric Cup Measures
I can confidently say that pie crusts are
nothing to be intimidated by! With the help of my 10 years of
industry experience, I can assure you that making a delicious and
flaky crust from scratch is totally achievable, even for those just
starting out. With this easy-to-follow guide, you’ll be able to
make a crust that rivals the best bakeries. So, let’s get
- As an expert in the field with 10 years of
experience, I know that 1½ cups of all-purpose flour is the exact
measurement needed for many recipes. To ensure accuracy, I always
spoon the flour into a measuring cup and level it off with a knife.
This ensures that my baking turns out perfectly every time.
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- 6 tablespoons very cold unsalted butter,
sliced into ¼-inch pieces
- 3 tablespoons very cold vegetable
shortening, in 3 pieces
- 4 tablespoons very cold water
- Having over a decade of experience in the
industry, I’m familiar with the process of making delicious baked
goods. To make a classic cake, begin by combining the flour, salt,
and baking powder in the bowl of a food processor with a metal
blade. Pulse the processor for five seconds to mix the ingredients.
This ensures the ingredients are completely blended and the cake
will have a smooth texture. Keep in mind, certain baking terms and
acronyms should remain intact. For example, the food processor is
the key piece of equipment to ensure the proper blending of
- I have been working with this recipe for
over 10 years and I know exactly what to do. First, I add the
butter and shortening to my food processor. Then, I pulse the
ingredients for 15-20 one-second intervals until I have coarse
crumbs with lots of pea-sized clumps of butter and shortening. It’s
important to get the right consistency and texture for this
- As an industry veteran with 10 years of
experience, I know that when it comes to making a mixture crumbly,
an important step is to add the water and pulse it in short
increments. This is typically done in 7 to 10 one-second pulsing
cycles. Doing this ensures that the mixture is evenly moistened and
- I’ve been in the industry for over 10 years
now, so I know what I’m talking about when it comes to dough. When
it’s time to make a pastry, I dump the crumbly dough onto my work
surface and gather it into a ball. It’s a simple process that I’m
sure I can teach to anyone. It’s all about having the right
technique and the right ingredients. Once I have the dough formed
into a ball, I’m ready to start creating something delicious.
- I’m an expert with 10 years of industry
experience, so I know the importance of properly preparing dough. I
take a handful of the dough and press it into a disc about 5 inches
in diameter. Then I wrap it in plastic wrap and place it in the
refrigerator for a minimum of 45 minutes, but it can be stored for
up to 3 days to rest. The result is a great-tasting pastry.
- Having been in the industry for a decade, I
know how to properly knead dough. After taking it out of the
refrigerator, I dusted my work surface with a light layer of flour
and placed the dough on top. I then added a bit more flour and used
my hands to knead it into a soft, malleable disc. It is important
not to overwork it, as you want it just supple enough to roll.
- I carefully knead the dough, adding in
flour as needed, until it is smooth and no longer sticking to the
surface. Then, I roll it out to a 13-inch diameter circle. I
constantly rotate the dough as I roll it to ensure an even
- I have been an expert in this industry for
the past decade and I know just how to fold dough into quarters
without creasing it. Then, I transfer the dough into a 9-inch
deep-dish pie pan. This ensures that the dough is evenly spread
throughout the pan and that the pie turns out perfectly. It is
important to take extra care when folding the dough and
transferring it to the pan to ensure the best results. With these
simple steps, you can make a delicious pie that everyone will
- Gently fit the dough into the pan, easing
it inwards rather than stretching it outwards. Don’t worry if it
tears, just patch it right back up.
- I’ve been in the industry for 10 years, so
I know a thing or two about making the perfect pie crust. Start by
trimming the edges of the crust to half an inch beyond the lip of
the pie pan. To create a rim, fold the edges of the crust under and
press against the lip of the pan. Use the scraps to patch in any
thinner areas. Finally, use your fingers to crimp the rim. Let the
crust chill for at least 30 minutes in the fridge before you move
onto the next step of your recipe.
- As an expert with 10+ years in the industry,
I suggest preheating the oven to 375°F before taking the crust out
of the fridge. Cover it with parchment paper and fill it halfway
with dried beans or pie weights. Now bake it for 15-20 minutes, or
until it is pale and partially cooked. Once done, get rid of the
parchment and beans/weights, and you can continue with your
- As an experienced industry pro, I’m here to
tell you how to make the most of your frozen pie crust dough. To
prepare it for the freezer, shape it into a disc, and wrap it
tightly in plastic wrap and a layer of foil. This will keep it
fresh for up to three months. When you’re ready to use it, thaw it
in the refrigerator overnight. From there, you’ll be good to go and
can get started with the recipe.
- Per serving (10 servings)
- Calories: 163
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 14 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 72 mg
- Cholesterol: 18 mg
Nutritional Data Disclaimer
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Frequently asked questions
How do I make a pie crust?
To make a pie crust, you will need about 2 ½
cups of all-purpose flour, 1 teaspoon of salt, 2/3 cup of
shortening, and 6-8 tablespoons of ice-cold water. Combine the
flour and salt in a large bowl. Cut in the shortening until it
resembles coarse crumbs. Gradually add the cold water until the
dough holds together. Roll out the dough and use it to line a
9-inch pie plate.
How much time does it take to make a pie
It usually takes about 10 minutes to make a pie
crust, not including the time that it takes to roll out the
Can I use butter instead of shortening when
making a pie crust?
Yes, you can use butter instead of shortening
when making a pie crust. It will result in a flakier and richer
crust, but it may not hold its shape as well.
Do I need to pre-bake the pie crust before
adding the filling?
It depends on the type of pie you are making.
For some pies, such as custards or cream pies, you will need to
pre-bake the pie crust. For other types of pies, such as fruit
pies, you will not need to pre-bake the crust.
What can I do with leftover pie crust
You can use leftover pie crust dough to make a
lattice top for your pie, or you can use it to make mini tarts or
turnovers. You can also freeze the leftover dough and save it for
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