Today’s post on how to make a pie crust is loooong overdue considering I LOVE making pies, and I’ve made a whole book about pies and tarts. I still don’t have that many pies here on the blog! Here are all the pies, tarts and crumbles I’ve made over the last 11 years.

I thought I’d share my perfect flaky pie crust recipe that has never failed me. There is one for double crust pies and one for single crust pies! I’ve had some failed attempts at making pie crust in the beginning but I simply didn’t have the right technique. I hope this post and the video below will be helpful!

The double crust recipe makes two layers, that is, one bottom and one top layer plus you can use any scraps for decorations such as leaf cut-outs. The single crust is perfect for galettes or single crust pies such as pumpkin pies. Honestly, there is so much to say about pies but I’ll try to keep it short.

Some tips & tricks on how to make a pie crust

-The butter should be very cold before you start, that’s why I don’t like grating it – my hands are too warm and will melt it! Place the butter in the freezer for 10 minutes or so to make it extra cold. A cheese slicer works much better for my warm hands!

-The water should also be very cold, you can place some ice cubes in a mug of water and let it stand for a few minutes before you use it.

-You can use salted butter too (I always do), make sure to reduce the amount of salt from 1 tsp. to a pinch – or a couple of pinches.

-I use flaky salt, if you’re using fine grain table salt, you may need to reduce the amount.

-You can replace some of the flour with ground nuts, like I have in this recipe! Or perhaps you want to make a purple pie? Here’s how to!

-You can use these recipes for savory pies too! Just omit the sugar if you want.

-Don’t knead the dough, this can make the crust tough. Another thing that can make the crust tough is if you don’t mix in the butter well enough and the flour is just mixed with the water.

-Roll out the dough on a floured surface and make sure to turn it often so it doesn’t stick. If it does tear, you can just use another piece of dough to patch it up!

I hope you feel encouraged and inspired to give it a try! It’s a lot of fun when you get the hang of it. It’s not really that difficult to make, but it might take a couple of times before you know how the dough should ‘feel’. If you don’t feel like starting with a double crust pie which is a bit of work, I highly recommend trying a galette! They’re easy, delicious and almost fool-proof.

DOUBLE PIE CRUST RECIPE

Makes enough for 1 double crust pie

INGREDIENTS

DOUBLE PIE CRUST

350 g (2 1/2 cups) all purpose flour
2 tbsp. granulated sugar
1 tsp. flaky salt
250 g (1 1/8 cup) very cold unsalted butter
6-8 tbsp. ice water

INSTRUCTIONS

Combine flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can grate it, or dice it with a knife. Add the butter to the dry ingredients. Rub the butter into the flour mixture using your fingers, you can also use a pastry cutter or food processor for this. Keep going until the butter is well distributed, the biggest pieces should be the size of small peas.
Mix in the ice water using a fork, one tablespoon at a time. The dough should just stick together without feeling dry, don’t add too much water. When you can press the dough together and it holds, it’s ready!
Divide the dough into two equal parts (unless you’re making a lattice pie – then make the dough for the top layer a little bigger), flattening each part slightly. Don’t knead the dough as this will make it tough. Wrap each piece of dough in cling film or place in airtight containers. Refrigerate for at least one hour, or up to two days. You can freeze the dough if not using within two days.
Roll out the dough, fill and bake the pie as per your recipe’s instructions.

SINGLE PIE CRUST RECIPE

Makes enough for 1 single crust pie or galette

INGREDIENTS

SINGLE PIE CRUST

175 g (1 1/4 cups) all purpose flour
1 tbsp. granulated sugar
1/2 tsp. flaky salt
125 g (1 stick + 1 tbsp) very cold unsalted butter
3-4 tbsp. ice water

INSTRUCTIONS

Combine flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can grate it, or dice it with a knife. Add the butter to the dry ingredients. Rub the butter into the flour mixture using your fingers, you can also use a pastry cutter or food processor for this. Keep going until the butter is well distributed, the biggest pieces should be the size of small peas.
Mix in the ice water using a fork, one tablespoon at a time. The dough should just stick together without feeling dry, don’t add too much water. When you can press the dough together and it holds, it’s ready!
Shape the dough into a ball, flattening it slightly. Don’t knead the dough as this will make it tough. Wrap the dough in cling film or place it in an airtight container. Refrigerate for at least one hour, or up to two days. You can freeze the dough if not using within two days.
Roll out the dough, fill and bake the pie as per your recipe’s instructions.