If you’ve never made homemade pie crust yourself, now’s the time to take the leap. These tips will help produce a from-scratch crust that comes out of the oven crisp and golden—just like mom’s. And if you’re looking for a gluten-free pie crust option, we’ve got you covered with our favorite almond flour pie crust recipe. We’ve also got alternative pie crust recipes that don’t call for a scrap of pastry dough.
(Psst! Don’t forget to add these baking essentials to your kitchen to make baking a real breeze!)
1. Start with the Right Pie Baking Tools
Baking a pie has got to be easy as pie, right? If you start with the right baking tools, it can be a lot simpler. Using a good rolling pin, a few pie pans and some fun gadgets, the sky is the limit with your pie recipes. New to baking? These are the essential pie baking tools every baker should own.
2. Cut in the Butter until You See Peas
Virtually every pastry pie crust recipe directs you to cut the butter into the flour until it’s reached a crumblike texture. (Whether you go about it with two knives, a pastry blender or a food processor is up to you!) Here’s the tip: Stop when the crumbs start to look the size of peas. A pea-size mixture allows the butter to be evenly distributed throughout the dough without melting.
The reason? Excuse me while I get a little technical. Part of what contributes to a crisp, flaky crust is the bits of butter melting and leaving little pockets of air in the crust as the pie bakes.
3. Choose Lard
Speaking of butter, many pie crust recipes call for all-butter pie crusts. For an extra-tasty flavor, substitute lard (like my grandma did) or butter-flavored shortening for all or part of the butter. It’s the secret ingredient in our Cinnamon-Sugar Apple Pie.
4. Use Ice-Cold Water
Make sure the water is truly ice-cold before measuring and adding it into the butter/flour mixture. This keeps the butter from melting as you mix the dough.
5. Don’t Overmix
And here’s the key: Be gentle! Overmixing the dough results in tough, overworked pastry, so mix only as much as necessary to hold the dough together.
6. Keep the Dough Cool
Remember what I said about butter; if it’s already melted before baking, your crust will lose its flaky texture. Once you’ve mixed the dough, shape it into a disk (or two for a two-crust pie), wrap it in plastic and refrigerate for at least a half hour or up to two days (a great make-ahead option). For a two-crust pie, keep one disk of dough in the fridge while you roll out the other one. Once assembled, cut slits in the top crust and chill the pie in the freezer for about 15 minutes to firm up the butter before baking.
7. Pick the Right Plate
We’ve all dug into what looks like a perfectly good pie only to discover a bottom crust that’s soft and unappealing–aka the dreaded soggy bottom. You can avoid that. First, pick the right pie plate. Use a matte-finish aluminum or glass pie plate for baking your pie (think shiny = soggy), and don’t grease the plate unless directed in the instructions.
8. Bake with the Rack on the Bottom
Another way to avoid soggy crust is to bake the pie on the bottom rack of the oven. The oven’s heating element is on the bottom, and keeping the pie as close to that as possible helps crisp up the bottom crust.
9. Get Your Oven Really, Really Hot
Here’s the one time having a hot flash is a good thing. If the recipe calls for getting the oven ripping hot, baking the pie for several minutes, then lowering the temperature to complete baking, don’t skip this step! Remember the gluten I mentioned earlier? This initial heat blast helps the gluten set before the butter melts which prevents your nice fluted edge from collapsing. This initial heat blast helps the gluten set before the butter melts. When you lower the temp, the pie can then finish baking without getting burned edges.
10. Use a Foil Protector
Speaking of burned edges, prevent them by loosely covering the edges of the pie crust with strips of aluminum foil if they’re browning too fast. You can make your own permanent foil protector from a 12-in. aluminum pie plate. Cut a 7-in. diameter circle from the center; discard. Center the foil protector over the pie plate so the edges are covered.
11. Don’t Forget to Glaze
To get a beautiful golden glaze on the top of a two-crust pie, whisk together an egg yolk and cream. Brush the mixture over the top crust and sprinkle with a little coarse sugar. You’ll end up with a pie that looks shiny and delicious. Time to pass the forks.
Citrus Cranberry PieTo showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen
Ribbon Pudding PieCool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. —Doris Morgan, Verona, Mississippi
Apple PieI remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington
Favorite Banana Cream PieHomemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily too. —Jodi Grable, Springfield, Missouri
Juicy Cherry PieCherry season is in the heart of summer. For this pie, choose fresh tart cherries that are bright in color, shiny and plump. They also should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
Easy Pumpkin PiePumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington
Marshmallow-Almond Key Lime PieSummer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
Cape Cod Blueberry PieWe Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine
Classic Lemon Meringue PieThis is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Golden Peach PieYears ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges—it's a perfectly peachy pie. —Shirley Olson, Polson, Montana
Scrumptious Sweet Potato PieThere are many good sweet potato pies out there, but this one doesn't contain milk. It does have a splash of whiskey and a hint of lemon. —Suzanne Smith, Maumee, Ohio
Flaky Bumbleberry PieWhen you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Buttermilk Pie with PecansBranch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big pieces are even better with a generous dollop of whipped cream. —Kathy Harding, Richmond, Missouri
Honey Pecan PieLooking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
Apple Crumble PieThe crumb topping of this apple crumble pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
Homemade Pear PieI entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Tart & Tangy Lemon TartOur family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Cranberry-Pumpkin Praline PieHere's my spin on praline pie. It has a nice crunch from the pecans, brightness from the orange zest, pop from the cranberries and richness from the cream cheese. —Barb Miller, Oakdale, Minnesota
Contest-Winning Raspberry Cream PieThis recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee
Squash Custard PieAcorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
Silky Chocolate PieChocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
Oregon's Best Marionberry PieI believe Oregon Marionberries make the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! —Frances Benthin, Scio, Oregon
Classic Butter Pie CrustThis all-butter pie crust makes a flavorful, flaky pie. It is easy to handle and bakes to be golden brown and beautiful—just like Mom's! —Taste of Home Test Kitchen
Dana is an editor and writer who shares her passion for travel, food and the beauty of American landscapes. When she's not wielding her red pen, she can be found tending her flower gardens, remodeling her house, creating one-of-a-kind jewelry or dancing to "Uptown Funk."
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Updated: Jun. 20, 2023
