Use Jan's Dough free easy-to-follow recipes for Sourdough Bread---no special kitchen appliances, machines, or utensils are needed!

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Jan's Dough Tip #17: Making Pie Crust...even if you don't know how!

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Making pie crust can really be much simpler than you think! There are just a few "secrets" to know and once you know them, you will make fabulous pie crust!

First, for an illustrated tutorial, and a complete pie-crust-making guide, go to:

Yes, You Can Make Pie Crust!

Prepare the pie crust according to recipe/directions on the box (whether you are making from-scratch pie crust or using a box mix).

Roll out the dough to a size that is slighter larger than your pie pan. Lay one half of the pie crust over your rolling pin, and flop pie crust into the pan (no need to grease the pie pan).

Using your fingertips, ease the crust down into the pan and over the edges. With your thumb and index fingers, crimp the edge (by pinching the dough very slightly). As an alternative, you can crimp the edge with a pie crust crimper.

Use a fork to pierce the pie crust---bottom and sides. I do a "Follow the Yellow Brick Road" type of effect in the bottom, and then pierce the side with one pass of the fork all the way around.

Pre-bake the pie shell for 6-10 minutes in a 425* oven, until the pie crust is dry-looking on top and has that "starting to look flaky" look to it. The edges will likely be pulled back from the lip of the pie pan.

Now fill with your pie filling and bake according to your pie recipe! Why not try Grandma Gallagher's Pumpkin Pie?

 

 

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Jan's Dough is not responsible for how the recipes featured on this site are used. All ingredients used and any mistakes made while baking are strictly the responsibility of the person using the recipes.