Basic Pie Crust from scratch 基礎派皮食譜

Making your own pie crust may seem intimidating in the first place. It seems so difficult… I seems very troublesome… Why would I want to make my own pie crust when I can just easily purchase from grocery stores… and they taste not bad at all? Well… I had the same questions when I started baking.

However, after my first try of making my own pie crust, the real buttery, crispy, flaky texture and flavor makes the pie taste much better. On top of that, it’s not difficult at all!!! You can always make more and store them in the freezer. Just defrost a little bit before you want to make pies the next time.

What makes me never want to buy store pie crust again is after reading the ingredients of ready-to-use pie shells. You basically just need flour, butter, egg, water, and little bit of salt and sugar to make your own crust. These are all pretty basic ingredients that all kitchens have. On the other hand… looking at the ingredients of a couple common store pie shells throws me off completely… 

These are some examples: (what did I just put in my mouth?!!)

Pillsbury Pet-Ritz Deep Dish Pie Crusts 

Enriched Wheat Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard* with BHA and BHT to Protect Flavor, Water, Sugar. Contains 2% or less of: Whey, Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.*Adds A Trivial Amount Of Trans Fat


Wheat Flour, Bleached wheat flour with malted barley, vegetable shortening (Palm oil and soybean oil with mono- and diglycerides), Margarine (Palm oil, water, soybean oil, contains less than 2% of salt, vegetable mono & diglycerides, sodium benzoate (A preservative), citric acid, natural and artificial flavor, beta carotene (color), vitamin A palmitate added), corn syrup, water, contains 2% or less of: salt, dextrose, wheat starch, baking soda, calcium propionate, partially hydrogenated soybean and cottonseed oil, sodium bisulfite.

This pie crust recipe makes about four 9″ pies or two double layer pies. Once you make the dough, cut it into quarters and store in wraps in freezer. It’s so easier to prepare but much healthier and taste so much better!!

Servings: 9" pie x4   Total Time: 30 mins    Difficulty: easy


  • All purpose flour 4 cups
  • Unsalted cold butter 1 1/2 cup (3 sticks)
  • 1 large egg
  • Ice water or milk 1/2 cup
  • Sugar 2 tbsp
  • Salt 1 tsp


  • Dice the cold butter and keep it cold while preparing other ingredients. Measure milk or water and put it in fridge. Scramble eggs and put it back to the fridge as well. DSC02657
  • Mix the flour, salt and sugar in a large bowl. Place in the cold butter. Use your hand or a pastry cutter to smash the butter with flour into pea sized little chunks. (This is the most crucial part to have a flaky pie crust. Remember to keep everything cold and fast to prevent melting the butter. DSC02660
  • Use a scraper (or I just use a rice paddle,) to slowly mix in the egg and milk to form the pastry dough. It is fine if the dough seems a little dry. Don’t knead the dough!! DSC02664
  • Just put the mixture all into a plastic wrap and form it into a dough. Cut the dough in 4 portions, then put the pastry dough in wraps and store in the fridge for at least 2 hours. (You can store the pastry dough in the freezer if you are not making pies right away.)


  • Prepare a working desk with plenty of flour dusting. Roll the dough into 1/8 inch crust.
  • Fold the pie crust into 1/3, then fold the other direction into a 1/3 square.

This small step could make the pie crust crispier with more flaky layers.

  • Round the folded dough. Then roll the dough into a 11-12 inch circle, 1/8 of an inch thick crust and gently transfer it onto the pie pan. Use a fork to thoroughly prick the side and the bottom, then place the pan back in the fridge for another 30 mins or more. (This can prevent the crust from shrinking when baking.)


  • Preheat oven to 350°F. Place a sheet of baking paper with baking stones or a couple silverwares on top to avoid shrinking. Bake the pie shell for 10 mins.
  • Remove the baking sheet and stones. Brush a layer of egg on the pie shell and then bake it for another 5 mins.  Then take it out for cooling. One layer of egg wash can create a protection between pie filling and the shell to keep it crispy. Also, to make the beautiful golden pie crust color.

When the pie shell is cooled, then ready to bake some pie!!!!




  • 中筋或低筋麵粉 4 杯
  • 無鹽奶油 1 1/2 杯 (3 條)
  • 1 顆全蛋
  • 冰牛奶或冰水 1/2 杯
  • 鹽 1 小匙
  • 糖 2 大匙


  1. 將奶油切小丁,冰回冰箱備用。量好牛奶、將蛋打散,冰回冰箱備用。
  2. 將麵粉、鹽、糖在大碗中拌勻。將奶油放進乾粉料中,用手或是切拌刀將奶油搓成小顆粒狀,大約豌豆仁的大小。所有材料保持冰冷、動作要快,避免讓奶油融化是派皮要酥的關鍵喔!! (天氣冷、手腳冰冷最適合做派皮了 :P)
  3. 用刮刀(我喜歡用飯匙)將蛋液分次拌入奶油麵粉粒中,再慢慢少量加入冰牛奶做成麵糰。不可以揉麵出筋,不然派皮就不酥了,烤的時候還會縮!! 麵糰看起來乾乾的甚至有一些裂痕或小塊沒有黏在一起是正常的。
  4. 將派皮麵糰用保鮮膜包起來,按壓成一個球狀,分割成四等份用保鮮膜包好,冰進冰箱至少2個小時。沒有馬上要用的派皮麵糰就可以直接放冷凍保存。
  5. 在工作檯上準備大約半杯的麵粉當手粉,擀麵棍也要均勻抹上麵粉。將麵糰稍微擀平,折三折後,再從另一個方向折三折,成一個小方形。這個小動作可以增加派皮的層次感,烤出來的口感也會比較酥。
  6. 將折好的麵糰稍微整圓,再將派皮擀成直徑 約 11-12 吋圓,厚約 0.3 公分的派皮,放進派盤中。用叉子均勻在派皮邊、底上戳洞,將派盤冰回冰箱中至少 30 分鐘。(這個步驟可以冷卻剛剛擀麵產生出來的麵筋,烤的時候比較不會變形)
  7. 預熱烤箱 350°F。將派皮上放一層烤盤紙,放上派石或是我只放幾根銀湯匙壓住派皮,防止它烘烤時候中間澎起來,烤 10 分鐘後拿出來稍微冷卻。
  8. 拿掉烤盤紙和重物,在烤過的派皮上均勻刷上一層蛋液,再放進烤箱烤約5分鐘後,拿出來放涼備用。蛋液可以形成一層保護膜,可以保持派皮酥脆的口感不會被派餡沾濕,而且蛋液比較容易上色烤起來金黃的美美派皮。


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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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