Here are the steps in making pie crust. Enjoy baking! Disclaimer: The information and photos presented are merely for educational purposes only. All rights belong to their respective owners. © 2019 J. Kenji López-Alt © 2019 Molly Watson © 2018 Emma Laperruque

1. Tasty
Pie Crust!
Prepared by:
Mary Grace O. Fernandez
III BTLE - HE

2. Step-by-Step
How to Make the
Best Pie Crust

3. TOOLS AND EQUIPMENT:
Food Processor Bowl Rubber Spatula Stainless Bowl
Bench Scraper Tampered rolling
pin
Scissor Chopping board
Measuring cups & spoons

4. INGREDIENTS:
6 tablespoons of
cold water.
2 1/2 sticks of
cold unsalted
butter (20
tablespoons)
2 tablespoon of
sugar
12 1/2 ounces of
all-purpose flour
(that's about 2
1/2 cups)
1 teaspoon of
salt

5. Step 1:
Combine the Dry
Ingredients
• Combine salt, sugar, and 2/3 of
the flour in a food processor and
pulse a few times until they are
evenly incorporated.

6. Step 2:
Add the butter
• Scatter the butter chunks evenly
over the top of the flour mixture.
Tip: The butter should be well-chilled or frozen and
cut into small pieces to start with for the flakiest
crust in the end. A solid butter is also a must to
prevent it from melting during the mixing process.

7. Step 3:
Pulse to
incorporate
• Seal the processor and pulse it to
start breaking up the butter. In a
typical pie crust recipe, you stop
when the butter is in pea-sized
pieces. But this time, we're going
to keep going.

8. Step 4:
Keep Pulsing
• Keep going until no dry flour
remains and the mixture
resembles a dough that collects
in clumps.

9. Step 5:
Add the
remaining flour
• Spread the dough out around the
bottom of the food processor bowl
using a rubber spatula, then
sprinkle it with the remaining flour.

10. Step 6:
Pulse one last
time
• Pulse the dough one last time to
incorporate, about 5 short
pulses. The moist dough should
break up, with plenty of dry flour
still surrounding it.
Tip: Avoid overmixing to prevent the
dough from becoming tough.

11. Step 7:
Transfer to a bowl
and add water
• Transfer the dough to a bowl
using a rubber spatula and
sprinkle with the water.
Tip: Start off using the minimum amount of water or other
liquid called for in the recipe. Water aids gluten
development, which you want to avoid for a tender pie
crust. Vinegar can also be mixed with water to avoid the
overdevelopment of gluten/

12. Step 8:
Fold the Dough
• Use the spatula to fold the
dough over itself, incorporating
the water.

13. Step 9:
Continue folding
• Continue folding the dough
until it forms one solid ball.

14. Step 10:
Transfer to a
Floured Bench
• Transfer the dough to a well-
floured work surface. This dough
will be quite a bit more moist than
a traditional dough. Don't be afraid
to use a little extra flour!
Tip: How to troubleshoot a too-wet dough? Chill it
thoroughly, then roll it out with more flour than you’d usually
use. This will balance the excess liquid in the dough.

15. Step 11:
Divide Though in
Half
• Use a bench-scraper to divide
the dough into two even pieces.

16. Step 12:
Shape and
Refrigerate
• Shape the dough into two 4-inch
disks. Wrap them tightly in plastic
and refrigerate them for at least 2
hours and up to 3 days before
proceeding.
Tip: Shaping the dough like a disk makes the
dough much easier to roll out quickly and evenly and
helps prevent cracking on the edges.

17. Step 13:
Dust Generously
With Flour
• When ready to shape the dough,
pull out one ball, set it on a well-
floured work surface, and
sprinkle with more flour.

18. Step 14:
Start Rolling
• Use a tampered rolling pin to start
rolling the dough out into a circle,
lifting the dough and rotating it
while rolling to achieve an even
shape.

19. Step 15:
Finish Rolling
• Continue rolling, changing the
angle of your rolling pin as you
go to get an even shape and
thickness. The finished dough
should overhang your pie plate
by an inch or two.

20. Step 16:
Transfer to pie
plate
• Pick up the dough by carefully
rolling it around your rolling pin,
using your bench scraper to
help lift it off the work surface.
Unroll it over a pie plate.
Tip: When you line the pie plate with the dough,
lower the dough loosely into the pan, letting the
dough fall down into the creases at the edge rather
than pushing or forcing it.

21. Step 17:
Fit it in
• Gently lift and fit the dough
into the pie plate, getting
down into the corners.

22. Step 18:
Trim
• Single-crusted pie- use a pair of
scissors to trim the dough so that it
overhangs the edge by 1/2 inch all
around.
• Double-crusted pie- fill it and drape
your second round of pie dough over
the top. Trim it to a 1/2-inch overhang
along with the lower crust.
Tip: Using scissors is way easier than a knife. You want to
end up with about 1/2 inch of overhang.

23. Step 19:
Tuck
• Tuck the overhanging edge
under itself all the way around
the pie. (If making a double-
crusted pie, tuck both the top
and bottom crust edges together
under the bottom crust.)

24. Step 20:
Flute
• Flute the edges of the pie
crust using the forefinger of
one hand and the thumb and
forefinger of the other.

25. Step 21:
Finished!
• The single-crust pie shell is
ready to be blind-baked or filled.
For a double-crusted pie, brush
with an egg white, sprinkle with
sugar, and cut vent holes in the
top with a sharp knife before
baking.
Tip: Egg wash encourages browning. In other
words: makes pie crust extra pretty.

26. References:
Laperruque, E. (2019, November 20). 26 pie crust tips from one of the best bakers
in America. Retrieved from https://food52.com/blog/23382-best-pie-crust-tips-how-
to-make-perfect-dough
Lopez-Alt, J. (2019, November 4). Step-by-step: How to make the best pie crust.
Retrieved from https://www.seriouseats.com/how-to-make-pie-dough-step-by-step-
slideshow
Watson, M. (2019, October 21). See how easy it is to make perfect pie crust.
Retrieved from https://www.thespruceeats.com/tips-for-making-perfect-pie-crust-
4057263