Try your hand at making your own pie crusts this holiday season, with this easy-to-follow picture tutorial on how to make the perfect pie crust. You’ll be rolling out pie crusts like a pro before too long!
Grab your rolling pin, roll up your sleeves, and prepare to roll out pie crusts like a pro! This easy, step-by-step tutorial is designed to make you more confident in preparing your own pie crusts—because trust me—homemade pic crusts are 10x more delicious than store-bought. And with a few little tricks, they’re just as easy as pulling out a pre-made pie crust!
I inwardly groan when I think of where I was last year when I was “attempting” to make beautiful homemade pie crusts. Oy. Let’s just say that the pies I made with those homemade crusts were interesting-looking. Fast forward to a year later after hours of practice, and you see this:
I would say that is definitely an improvement 😉
I have prepared a step-by-step picture tutorial, below the recipe. This pie crust is so easy to prepare, it only takes a few minutes! This recipe yields one single pie crust, but you can easily double the recipe for a double-pie crust. You can even store your pie crust dough in the refrigerator up to 2 days, to save time when you’re in the midst of holiday baking.
Time which I definitely need: Tomorrow is pie baking day with my mom for Thanksgiving on Thursday. (In all, we’re making 7 pies….2 pecan, 1 pumpkin, 1 apple, 1 pear, and my sister-in-law, Jessica is making 2 cherry) That’s a lot of pies so I plan on making all the pie crust dough tonight for easy assembly tomorrow morning. Love those time-savers!
Follow all the instructions to a T for best results. Making homemade pie crusts doesn’t have to be difficult, and this tutorial proves it 🙂 Happy pie baking!
Perfect Pie Crust
- 1-1/4 cups white whole wheat flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/3 cup vegetable oil
- 1 large egg yolk
- 6-8 tablespoons ice water
Combine flour, baking soda, salt, and sugar in a large bowl. Add oil and egg yolk, tossing mixture with a fork until crumbs form. Pour ice water over crumbs, stirring until a ball of dough forms. Refrigerate dough in plastic wrap until ready to use.
On a lightly floured surface, roll dough out into a 9-in circle, trimming edges as necessary. Roll up circle of dough on rolling pin. Carefully transfer crust rolled up on the rolling pin to a 9-in pie plate. Unroll dough from rolling pin and fit into pie plate, trimming edges as necessary.
Add decorative edging to crust if desired, then proceed with pie recipe.
Recipe NotesYou can store your pie crust dough in the refrigerator up to 2 days.
Start by whisking your dry ingredients: (1-1/4 cups white whole wheat flour, 1/8 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon coconut sugar)
Add 1/3 cup vegetable oil and 1 large egg yolk to dry mixture. Toss mixture with a fork, until fine crumbs form.
Stir in 6-8 tablespoons ice cold water 1 tablespoon at a time until you get a soft, non-sticky ball of dough.
Turn dough onto a lightly floured surface and roll into a 9-in circle, trimming edges as necessary.
Roll up circle of dough onto your rolling pin.
And carefully transfer to a 9-in pie pan, unrolling dough from rolling pin into the pie pan.
Pat dough into pan, and up the sides. Add decorative edging if desired. Proceed with pie as recipe instructs.
Voila! Perfect pie crust in just minutes!
Question: What’s your favorite kind of pie? Mine is apple!