Step-by-step guide to from making picture-perfect pinched pie crust.
- 2 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cold & cubed
- 1/4 cup cold water
- Generously butter two 9-inch pie plates and set aside.
- In a large bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Add the water and knead with your hands until well combined. Divide dough into two equal balls.
- Flatten each ball of dough slightly and wrap with plastic wrap. Place in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator and let set while you prep the work surface. On a lightly floured surface using a floured rolling pin, roll each ball of dough into a disc that is about 1-inch larger than the pie plates. Check for size by inverting the pie plate over the rolled out disc of dough to measure for a 1-inch edge surrounding the pie plate. The disc should be about 1/8-inch thick.
- Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- Trim the dough even with the edge of the pie plate and form a stand-up rim with the dough that extends up by ½-inch. Place your thumb and index finger about 1-inch apart on the outside of the raised dough edge. With your other index finger, push the dough from the inside of the pie plate toward the outside and then pinch your other index finger and thumb together to form a point. Continue all around the edge of the dough.
- Cover the pinched pie crust with plastic wrap and place it in the refrigerator while you prepare the filling or for at least 30 minutes.
- While the pie crust is chilling, preheat the oven to 375°F. *oven temperature and bake time will vary depending on pie recipe.
- Place the filled pie on a rimmed baking sheet and bake for 20 to 30 minutes. Remove from the oven and cover the edges of the crust with foil to protect them if turning to brown. Return to the oven for 20 to 30 minutes longer or until golden brown.
- See blog post above for detailed instructions on how to Par-Bake a Pie Crust (for quiche, custard pie, etc.) and Pre-Bake a Pie Crust (for cream pies, no-bake fillings, etc.)