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tips how to make pie crust
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Easy
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This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.
Recipes
One technique will give you foolproof, flaky pie crust every time.
4.0
(4.2)
Easy
Recipes
Bake this easy recipe into pies and tarts, or use it as a gluten-free alternative to classic sugar cookies.
Recipes
If you can fold a napkin, you can make an old-fashioned pie crust—no food processor, no pastry knife, no vodka. Most important: no cracking or tearing. The dough is supple, smooth, and strong, so it’s easy to handle and shape. It also freezes incredibly well, which is why I always make two. Besides, who doesn’t want more pie? Especially one with a crust this tender, flaky, and crisp.
Recipes
Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.
Easy
Recipes
A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold—you can even chill the flour! Also, make sure not to overwork the dough—that's really the key. And enjoy! For me, the process of making the dough and assembling a pie can be such a lovely pleasure in itself.
Easy
Recipes
The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
3.6
(3.62)
Recipes
This vintage pear pie recipe from “Gourmet" was inspired by the classic 1940s film noir "Mildred Pierce." Years later, it still delivers.
Recipes
A tangy exclamation point to the holiday meal.
5.0
(5)
Recipes
In my family my grandmother set the bar very high for the perfect, flaky piecrust. Throughout my childhood, I watched her deftly form balls of dough and then flatten them out into what would ultimately be a flawless, golden crust. This recipe is based on my grandma’s time-tested recipe, with a few minor alterations I’ve made over the years. The two biggest tricks to making a great crust are to not overhandle the dough and to carefully monitor the dough mixture as you add ice-cold water, to ensure you achieve the desired consistency. I prefer to make crust by hand, rather than using a food processor because a processor can overblend the shortening which can prevent the water from being evenly absorbed. The result is a tougher crust. Throughout this book, recipes will call for unbaked, prebaked, and partially baked piecrusts, but all will follow the recipe below, with varying specific cooking instructions.
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techniques
Recipes
This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.
4.4
(4.35)
Articles
(129)
Cooking
It’s time to make your best pie yet.
Melissa Weller
techniques
'Cause there is no such thing as a good pie without a good crust
Bon Appétit
techniques
If you don't already blind-bake your pie crusts, this is why you should start.
Claire Saffitz
techniques
Whether you're a baking beginner or a seasoned pro, one of these crimping and venting styles is perfect for your next pie.
Bon Appétit
test-kitchen
Che Fico pastry chef Angela Pinkerton shares the foolproof method she relies on for fast and flaky crust.
Chris Morocco
Cooking
Weave your way to a classic lattice crust.
Christina Chaey
Videos
(169)
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When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
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We show you how to make our favorite tomato cheddar pie!
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We show you how to make show stopping apple pie without using traditional pie crust.
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The most patriotic pie of all time!
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We show you how to make Cauliflower-Crust Pizza!
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Pie season is rapidly approaching and we've got some tricks to make yours look the fanciest. Let's be real, it's hard to make a pumpkin pie look special. But with Claire's braided crust technique you're about to make a stunning dessert centerpiece.
She makes it look easy, but with a little patience and a steady hand you can do it, too. Ready, set, pie.