Easy Homemade Pie Crust

tender and beautiful crust

good but a little bland add some brown sugar and vanilla maybe..?

Everything was so perfect I did not use a processor I used a pastry cutter and some arm work but came out perfect!

I followed the recipe to a T and it came out too crumbly, not like in the photos. I live on the Canadian prairies. I think our “all purpose flour” is harder than in the U.S. Also the climate is very dry. When I make pie crust with lard I add much more water than the recipe says. A lady who makes pies for the farmers’ market told me “You’ll think you’ve got it too wet.” but after an hour in the fridge it is perfect. I’ll try this next time I make this pie crust, and use 10 tbs. water rather than 7. Incidentally, I’ve wondered why, on the packet of “all purpose flour” they don’t indicate what kind of wheat they are using. All purpose flour isn’t the same in different parts of the continent.

I have tried many different pie crust recipes over the years, but never found one I liked well enough to use it again. I have reluctantly relied on commercial crusts and trying not to think about some of the ingredients they contain, in between attempts at home made. I stumbled upon this one today when using up some leftover turkey by making a pot pie and needing a crust with none in the freezer. I was blown away by how good this crust is and my husband kept raving about it . I will search no more and will gladly be giving up store-bought. Thanks so much Chef John!!

I’ve been making flaky pie crusts by hand for years, so I had my doubts about using a food processor to make it. As I get older my hands are no longer able to cut the fat into the crust and this is the perfect solution. Flaky and tasty is how I’d describe Chef John’s recipe! The only issue I have with all butter pie crusts in general is that, although flaky, they’re very hard and difficult to cut. I’m wondering if subbing some high quality lard for a portion of the butter would help soften it enough to make it easier to cut and eat?

Very easy. One of the best pie crust I have ever made. Very flakey.

Followed recipe exactly however after cutting up my butter I put it in the freezer for an hour or so. Best pie crust I’ve ever made!

So easy with the food processor and is delicious. It held together well when rolled out and transferred to the pie plate.

I add in some brown sugar for extra sweetness and it always turns out absolutely amazing. Been my go to for every holiday season!!

I can bake like there is no tomorrow……until I get to pies, particularly pie crusts. I end up with Franken-crust (the ones that are all patched together from the tears). I can’t tell you how many crust recipes I have been through and my frustration factor would go through the roof. I think I actually balled one up and threw it across the kitchen I was so frustrated (it was the general direction of the trash can). I tried this one and I was shocked….no fighting, 4-letter words, no frustration a very nice pie crust that rolled very well. I have used a similar recipe in the past but never with these results. I did use a pastry blender to cut the butter into the flour and incorporate to a nice ball. Yes it took longer but it gave me a chance to get a feel for the crust (I was to lazy to get my food processor out – and I was concerned it might be over powered . I have tried cookie dough in it before and it didn’t work out well) Old school works just fine if you have the time and don’t have a food processor handy.

I was feeling dread when it was time to roll this out due to frustrating incidents in the past, but redemption was had this morning after making this recipe. It is soft, easy to work with and did not stick. The end result was a flaky decadent crust that browned beautifully and was delicious. Chef John never lets me down.

I have tried many pie crust recipes over the years, but this recipe using a food processor is by far the easiest and best I’ve made. I measured the flour (12 ozs. per the video) and made this recipe exactly as written. The dough was easily made in the food processor and prevents overworking by hand. I like to watch the video first, but the detailed directions, make it a simple process also. The dough was easy to roll out. Since I was making a peach pie, I also brushed the egg wash (1 egg yolk stirred with 1 TBSP. water) on the bottom crust, to prevent a soggy bottom crust. The crust was very flaky and buttery. I usually keep this double pie dough in my freezer to have on hand. Let the dough thaw out in the refrigerator overnight and roll out! This is recipe is my “go-to” for pie crust.

Best pastry crust ever! I weighed the flour (12 oz) like Chef John suggests in the video and it came out perfect. It’s flaky, buttery and kind of poofy…I love this recipe.

Easy. Excellent results

This pie crust is wonderful Flaky Buttery.. Loved that it was made with a food processor…

I love it very much

Very easy and delicious. For added flakiness I substituted half the butter for lard.

Perfect pie crust! Easy to come together and roll out, flaky and tasty.

Easy to make but I wish the recipe instructions matched the video. I made as recipe instructed then watched the video and it was too late to follow the tips.

I must say, fantastic recipe. I do not have a processor and made this by hand. What a great crust. I made a pumpkin pie as soon as I saw this recipe today.