How to Make a Single-Crust Piecrust
Learn how to make a pie with tender, flaky crust in 11 simple steps.
Step 2: Moisten the flour mixture
- Sprinkle ice-cold water, one tablespoon at a time, over part of the flour mixture.
- Toss gently with a fork. Push to one side of the bowl.
- Repeat until all of the flour mixture is evenly moistened.
Step 4: Roll out the dough
- Flour the rolling surface just enough to keep the dough from sticking.
- Use your hands to slightly flatten the ball of dough.
- Roll slightly flattened dough with a floured rolling pin from the center out to the edges, all of the way around the circle.
- Use light, even strokes to form a 12-inch circle with an even thickness. If dough sticks to your rolling pin or work surface, sprinkle it with additional flour.
Step 5: Prepare to transfer dough
For easy transfer to the pie plate, wrap the pastry circle around the rolling pin.
Step 8: Trim the dough
Use kitchen scissors to trim the excess dough to 1/2 inch beyond the edge of the pie plate.
Step 10: Shape the edge
To create a pretty fluted edge, place a finger against the inside edge of the pastry. Using the thumb and index finger of the other hand, press the pastry around the finger. Continue around the complete circumference of the pie.
Step 11: Prick the pastry and bake
If you're baking pastry without a filling, prick the bottom and sides all over with a fork. This will prevent the pastry from shrinking while it bakes.
Next, line the pastry shell with a double layer of regular foil or a single layer of heavy-duty foil. The foil prevents the crust from shrinking or losing its shape while it bakes.