{"id":48208,"date":"2024-11-06T14:37:23","date_gmt":"2024-11-06T19:37:23","guid":{"rendered":"https:\/\/bakeschool.com\/?p=48208"},"modified":"2024-11-11T18:09:32","modified_gmt":"2024-11-11T23:09:32","slug":"perfect-pie-crust-by-hand","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/perfect-pie-crust-by-hand\/","title":{"rendered":"Perfect Pie Crust by Hand"},"content":{"rendered":"\n<p>Learn how to make <strong>the perfect pie crust by hand with this easy recipe<\/strong>. This all-butter pie <em>dough doesn't crack and rolls out beautifully<\/em> for gorgeous <strong>pie crusts that hold their shape<\/strong> as they bake! This crust works <strong>great for lattice work<\/strong> and cutout decorations on pies too.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make perfect pie crust by hand with this easy recipe. You don't need any special equipment or appliances to make this, just a bowl and your hands. This all butter pie crust is made without vinegar or lard, and rolls out beautifully. It holds its shape and doesn't shrink as it bakes.\" data-pin-title=\"How to make perfect pie crust by hand\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter.jpg\" alt=\"A disk of homemade pie crust in a bowl.\" data-skip-lazy class=\"wp-image-48216\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Pie-crust-made-by-hand-with-butter-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>This is my go-to pie crust recipe that I like to make by hand. I used this recipe to make this gorgeous <a href=\"https:\/\/bakeschool.com\/easy-apple-galette\/\">apple galette<\/a> and this <a href=\"https:\/\/bakeschool.com\/maple-bourbon-sweet-potato-pie\/\">maple bourbon sweet potato pie<\/a>. The basic principles and techniques are the same as for making <a href=\"https:\/\/bakeschool.com\/pie-crust-in-a-food-processor\/\">pie crust in the food processor<\/a> or <a href=\"https:\/\/bakeschool.com\/pie-crust-in-a-stand-mixer\/\">pie crust in a stand mixer<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"ingredients\"   class=\"wp-block-heading\" >Ingredients<\/h2>\n\n\n\n<p>You only need a few ingredients to make pie dough and you likely have them all in your pantry and fridge! Here's what you need:<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make perfect pie crust by hand with this easy recipe. You don't need any special equipment or appliances to make this, just a bowl and your hands. This all butter pie crust is made without vinegar or lard, and rolls out beautifully. It holds its shape and doesn't shrink as it bakes.\" data-pin-title=\"How to make pie crust by hand with butter\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand.jpg\" alt=\"Ingredients to make pie crust by hand measured out.\" class=\"wp-image-48215\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Ingredients-to-make-pie-crust-by-hand-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cold water<\/strong> or even ice water ensures that the butter stays cold, making it easier to handle and creating a flaky crust that isn't overly greasy.<\/li>\n\n\n\n<li><strong>Flour<\/strong>\u2014bleached all-purpose works great in doughs like this<\/li>\n\n\n\n<li><strong>Salt<\/strong>\u2014I use <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/amzn.to\/3Yg6ygA\" data-linkid=\"40340\" data-shortcode=\"true\">Diamond Crystal fine kosher salt<\/a>, but if you'd like to use regular table salt, use half the amount, otherwise, the crust may be too salty<\/li>\n\n\n\n<li><strong>Butter<\/strong>, specifically unsalted butter, though salted will work too (adjust the salt in the recipe accordingly)<\/li>\n<\/ul>\n\n\n\n<p>Please see the recipe card for the exact ingredients and quantities.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"substitutions-and-variations\"   class=\"wp-block-heading\" >Substitutions and Variations<\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>With only a handful of ingredients, your pie crust substitutions are limited:<\/p>\n\n\n\n<ul class=\"wp-block-list feast-feature\">\n<li><strong>Sugar<\/strong>\u2014it's optional but just a little sugar helps to bring out the flavours and also helps with browning<\/li>\n\n\n\n<li><strong>Butter<\/strong>\u2014you can replace the butter with leaf lard or shortening (like Crisco), but the texture and flavour will be different. You can also replace unsalted butter with salted butter, but to do so, you will have to reduce the salt in the recipe to compensate, or else the crust may be too salty.<\/li>\n\n\n\n<li><strong>Flour<\/strong>\u2014you can use a mix of flours, like use part all-purpose and part whole wheat or rye, just don't replace 100 % of the flour with an alternative because the dough may be more difficult to work with and behave different, especially if the gluten is lower (or if there is none).<\/li>\n\n\n\n<li><strong>Water<\/strong>\u2014some people will use cold vodka instead of cold water or cold water with a splash of vinegar. Either way, the goal is to reduce gluten formation in the dough, but in my experience, gluten development isn't much of an issue with the food processor method.<\/li>\n\n\n\n<li><strong>Eggs<\/strong>\u2014some bakers like to add an egg to pie crust instead of water to help bind it together. I find this unnecessary and eggs are expensive.<\/li>\n<\/ul>\n\n\n\n<p>As always, if you decide to try a substitution, take note of what you did, your experience, and the results so that you can learn and make modifications next time.<\/p>\n\n\n\n<p>I cannot guarantee that changes or substitutions will lead to the same results.<\/p>\n<\/div><\/div>\n\n\n\n<h2 id=\"instructions\"   class=\"wp-block-heading\" >Instructions<\/h2>\n\n\n\n<p>Making an all-butter pie crust by hand isn't hard. It's all about technique and practice. Remember to keep the ingredients cold. If you find the butter is getting too soft or warming up, chill the bowl of ingredients in the fridge at any stage of the process to firm up the butter.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best apple galette with this easy recipe. This apple galette is made with homemade pie crust, filled with apple jam and lots of sliced apple. You can use a store-bought crust if you are short on time.\" data-pin-title=\"Best apple galette with pie crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette.jpg\" alt=\"Whisking dry ingredients before adding butter to make pie crust by hand.\" class=\"wp-image-48035\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Whisking-dry-ingredients-before-adding-butter-by-hand-to-make-pie-crust-for-apple-galette-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 1<\/strong>\u2014Combine all the dry ingredients in a large bowl (<strong>image 1<\/strong>). Drop the cold cubed butter on top of the flour (<strong>image 2<\/strong>) and toss the cubes in the flour to coat them all (<strong>image 3<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best apple galette with this easy recipe. This apple galette is made with homemade pie crust, filled with apple jam and lots of sliced apple. You can use a store-bought crust if you are short on time.\" data-pin-title=\"Best apple galette recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette.jpg\" alt=\"Working butter into flour before adding water to make pie crust by hand.\" class=\"wp-image-48036\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Working-butter-into-flour-before-adding-water-to-make-pie-crust-for-apple-galette-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 2<\/strong>\u2014Smush each flour-coated butter cube between your fingertips to flatten them all out (<strong>image 4<\/strong>) and work the butter into the flour by rubbing it between your palms quickly and briefly. The goal is to create an uneven mixture of butter and flour with lots of different textures (flat pieces and granular pieces like in <strong>image 5<\/strong>). Drizzle the cold water over the pie crust mixture (<strong>image 6<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Hint<\/strong>: you want your pie crust to have lots of thin flat-pieces of butter coated in flour, which will lead to a flaky texture. You don't want large chunks of butter on the surface of the dough because that will lead to butter melting and leaking out of the pie crust. The butter has to be worked into the dough sufficiently to create layering without escaping.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best apple galette with this easy recipe. This apple galette is made with homemade pie crust, filled with apple jam and lots of sliced apple. You can use a store-bought crust if you are short on time.\" data-pin-title=\"Best apple galette with pie crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling.jpg\" alt=\"Finishing pie crust by hand before shaping into a disk and wrapping in plastic wrap to chill.\" class=\"wp-image-48032\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/10\/Incorporating-water-into-pie-crust-before-shaping-it-into-a-disk-and-chilling-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 3<\/strong>\u2014Use a fork or a Danish dough whisk to work the water into the pie crust mixture (<strong>image 7<\/strong>). Eventually, switch to mixing by hand, to gather all the bits together and mix the moistened and dry bits together into a shaggy dough (<strong>image 8<\/strong>). Press the dough into a disk (or two) and wrap it in plastic wrap to chill in the refrigerator for at least 30 minutes before rolling it out and using it (<strong>image 9<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group is-style-feast-inline-heading-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"pie-crust-class\"   class=\"wp-block-heading\">Pie Crust Class<\/h2>\n\n\n\n<p>If making pie crust from scratch scares you, be sure to check out my&nbsp;<a href=\"https:\/\/bakeschool.com\/pie-crust-masterclass\/\">pie crust masterclass<\/a>, which includes <strong>video tutorials for making pie crust <\/strong>in the stand mixer, food processor, and by hand!<br><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"storage\"   class=\"wp-block-heading\" >Storage<\/h2>\n\n\n\n<p>You can store plastic-wrapped disks of pie crust in the refrigerator for up to a week (maximum 7 days). Refrigerated pie dough will take on a grey-ish tint if stored for too long.<\/p>\n\n\n\n<p>For longer storage, freeze the dough. To free disks of pie dough, wrap them twice in plastic wrap and then store them in a freezer bag with the air removed. I store several disks in a large bag and pull out one or two as needed.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make perfect pie crust by hand with this easy recipe. You don't need any special equipment or appliances to make this, just a bowl and your hands. This all butter pie crust is made without vinegar or lard, and rolls out beautifully. It holds its shape and doesn't shrink as it bakes.\" data-pin-title=\"Easy recipe for perfect pie crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand.jpg\" alt=\"Rolling out and measuring a disk of homemade pie crust to make pie.\" class=\"wp-image-48212\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/All-butter-pie-crust-made-by-hand-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>To defrost pie dough, leave it in the refrigerator overnight to slowly thaw before using. Do not defrost on the counter as it may sweat, and the outside may soften and warm up too much before the inside has a chance to defrost, leading to trouble when you have to roll it out.<\/p>\n\n\n\n<div class=\"wp-block-group is-style-feast-inline-heading-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"top-pie-crust-tip\"   class=\"wp-block-heading\" >Top Pie Crust Tip<\/h2>\n\n\n\n<p>Ideally, I like to briefly chill freshly made pie dough, just enough to firm up the butter and cool it down, but not so much so that the dough is too hard to roll.<\/p>\n\n\n\n<p>If you made the dough the day before, leave the disk of pie dough at room temperature for about 20 minutes before rolling. Rolling it out will be much easier and you can always throw it back in the fridge mid-way if you find it's getting too soft or if your kitchen is too warm.<\/p>\n<\/div><\/div>\n\n\n\n<h2 id=\"pie-crust-faqs\"   class=\"wp-block-heading\" >Pie Crust FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1658401249599\"><strong class=\"schema-faq-question\">Why isn't my pie dough coming together?<\/strong> <p class=\"schema-faq-answer\">Start by verifying that you measured your ingredients correctly. Too much flour or not enough water will lead to a dry dough that doesn't bind well. If you did measure everything correctly, give your shaggy dough with dry bits a squeeze to see if it will come together when pressed. As the butter warms up a little, the dry bits of dough will also be easier to gather together. You can also dump the shaggy dough onto plastic wrap and use the plastic wrap to pull the bits of dough together into a mass, pressing to shape into a disk as best you can.<br\/>But if your dough seems much to dry for any of this, you can use a spray bottle of water to lightly mist the surface of the shaggy dough and better hydrate it.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1730921253720\"><strong class=\"schema-faq-question\">What is the difference between making pie crust by hand versus in the food processor?<\/strong> <p class=\"schema-faq-answer\">Pie crusts made in the food processor tend to be a little more sandy in texture and less flaky because the machine may break down the butter into very fine pieces. Pie crust made by hand (or in a stand mixer) tends to be more flaky because you end up with small thin sheets of butter within the dough.<\/p> <\/div> <\/div>\n\n\n\n<h2 id=\"related\"   class=\"wp-block-heading\" >Related<\/h2>\n\n\n\n<p>Now that you know how to make perfect pie crust by hand, try this technique with these <a href=\"\/category\/pie-recipes\/\">pie recipes<\/a>:<\/p>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/maple-bourbon-sweet-potato-pie\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Sweet-potato-pie-with-whipped-cream-flavoured-with-maple-and-bourbon-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Sweet potato pie topped with whipped cream and grated nutmeg.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Sweet-potato-pie-with-whipped-cream-flavoured-with-maple-and-bourbon-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Sweet-potato-pie-with-whipped-cream-flavoured-with-maple-and-bourbon-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Sweet-potato-pie-with-whipped-cream-flavoured-with-maple-and-bourbon-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/Sweet-potato-pie-with-whipped-cream-flavoured-with-maple-and-bourbon-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Maple Bourbon Sweet Potato Pie<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/perfect-pie-crust-by-hand\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Working butter into flour with fingertips.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Perfect Pie Crust by Hand<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/how-to-make-a-lattice-pie-crust\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/The-best-rhubarb-pie-recipe-without-strawberries-360x480.jpeg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"A perfect slice of rhubarb pie, ready to be served.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/The-best-rhubarb-pie-recipe-without-strawberries-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/The-best-rhubarb-pie-recipe-without-strawberries-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/The-best-rhubarb-pie-recipe-without-strawberries-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/The-best-rhubarb-pie-recipe-without-strawberries-640x853.jpeg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">How To Make a Lattice Pie Crust<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/deep-dish-quiche-with-swiss-chard\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Deep-dish-quiche-with-cheese-and-Swiss-chard-recipe-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"A slice of quiche with rainbow Swiss chard in it, served with a small bowl of salt on the side.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Deep-dish-quiche-with-cheese-and-Swiss-chard-recipe-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Deep-dish-quiche-with-cheese-and-Swiss-chard-recipe-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Deep-dish-quiche-with-cheese-and-Swiss-chard-recipe-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Deep-dish-quiche-with-cheese-and-Swiss-chard-recipe-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Deep Dish Quiche with Swiss Chard<\/div><\/a><\/li><\/ul><\/div>\n\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#ffeebe\">If you tried this&nbsp;<strong>recipe for pie crust by hand<\/strong>&nbsp;(or any other recipe on my website), please leave a \u2b50&nbsp;<strong>star rating<\/strong>&nbsp;and let me know how it went in the&nbsp;<strong>comments&nbsp;below<\/strong>. I love hearing from you!<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-48225\" class=\"wprm-recipe-container\" data-recipe-id=\"48225\" data-servings=\"1\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Working butter into flour with fingertips.\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-300x300.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-1024x1024.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-768x768.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand-96x96.jpg 96w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"perfect-pie-crust-by-hand\"   class=\"wprm-recipe-name wprm-block-text-bold\">Perfect Pie Crust by Hand<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Learn how to make the perfect pie crust by hand with this easy recipe. This is an all-butter pie crust without lard or vinegar. Just simple ingredients mixed by hand to achieve the best pie crust. This recipe makes one 9-inch pie crust with enough scraps to make pie crust cookies for decorating your pie.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #f9ba11; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient 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19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Fperfect-pie-crust-by-hand%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2024%2F11%2FHow-to-make-pie-crust-by-hand.jpg&amp;description=Perfect+Pie+Crust+by+Hand&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"48225\" data-url=\"https:\/\/bakeschool.com\/perfect-pie-crust-by-hand\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/11\/How-to-make-pie-crust-by-hand.jpg\" data-description=\"Perfect Pie Crust by Hand\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"48225\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"48225\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-custom-time-label\">Chill time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-48225 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"48225\" aria-label=\"Adjust recipe servings\">1<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">9-inch pie crust+scraps<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">213<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-48225-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"48225\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"Danish dough whisk\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3h5UN7Y\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Danish dough whisk<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"Rolling pin\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3s7M2k7\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Rolling pin<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"Pastry brush\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3sWMnFl\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Pastry brush<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 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L5.04653242,21.6149567 L4.1993,2.526 L4.09147292,2.52631579 C2.6590264,2.52631579 2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-48225-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-48225-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"48225\" data-servings=\"1\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-48225 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"48225\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"48225\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-48225-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"1\" data-recipe=\"48225\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"48225\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"48225\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"48225\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;250&#032;grams&#032;bleached all-purpose flour\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bleached all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1.25&#032;mL&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1.25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;170&#032;grams&#032;unsalted butter&#032;cold, cut into little cubes\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">170<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">cold, cut into little cubes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;60&#032;mL &#032;cold water\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cold water<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-48225-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-48225-instructions-container wprm-block-text-normal\" data-recipe=\"48225\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-48225-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Whisk the flour and salt together in a large bowl before adding in the cold cubed butter. You can use a Danish dough whisk or a fork for this. <\/span><\/div><\/li><li id=\"wprm-recipe-48225-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Toss the butter into the bowl of the flour and stir to coat all the pieces. Smash each piece of butter in the flour to flatten out the pieces between your fingertips. You can also use a fast rubbing motion to work the butter into the flour between your palms to achieve different textures.<\/span><\/div><\/li><li id=\"wprm-recipe-48225-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the cold water on top and use your fork or your Danish dough whisk to start to incorporate the water. You will need to finish working the dough by hand, pressing the pieces together.<\/span><\/div><\/li><li id=\"wprm-recipe-48225-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Press all the bits together into a somewhat cohesive mass, flatten it into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes before using it.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-48225-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><ul class=\"wp-block-list feast-feature\">\n<li>This recipe makes a single pie crust with scraps that you can reroll to make <a href=\"https:\/\/bakeschool.com\/pie-crust-cookies\/\">pie crust cookies<\/a>. This is enough dough for <strong>one large galette<\/strong> (12\u201314 inch finished size) or <strong>one regular 9-inch pie<\/strong> decorated with pie crust cookie cutouts.<\/li>\n<li><strong>Substitutions and Variations<\/strong>\n<ul class=\"wp-block-list feast-feature\">\n<li><strong>Sugar<\/strong>\u2014it's optional but just a little sugar helps to bring out the flavours and also helps with browning. A tablespoon is all you need for this amount of dough.<\/li>\n<li><strong>Butter<\/strong>\u2014you can replace the butter with leaf lard or shortening (like Crisco), but the texture and flavour will be different. You can also replace unsalted butter with salted butter, but to do so, you will have to reduce the salt in the recipe to compensate, or else the crust may be too salty.<\/li>\n<li><strong>Flour<\/strong>\u2014you can use a mix of flours, like use part all-purpose and part whole wheat or rye, just don't replace 100 % of the flour with an alternative because the dough may be more difficult to work with and behave different, especially if the gluten is lower (or if there is none).<\/li>\n<li><strong>Water<\/strong>\u2014some people will use cold vodka instead of cold water or cold water with a splash of vinegar. Either way, the goal is to reduce gluten formation in the dough, but in my experience, gluten development isn't much of an issue with the food processor method.<\/li>\n<li><strong>Salt\u2014<\/strong>This recipe calls for\u00a0<a class=\"thirstylink\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/bakeschool.com\/recommends\/diamond-crystal-fine-kosher-salt\/\" target=\"_blank\" rel=\"nofollow noopener\">Diamond Crystal fine Kosher salt<\/a>. If using regular table salt, add half the amount or the recipe may be too salty!<\/li>\n<li>\u00a0<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div><\/div>\n<div id=\"recipe-48225-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">213<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">14<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">37<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">62<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">31<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">425<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Learn how to make the perfect pie crust by hand with this easy recipe. This all-butter pie dough doesn't crack and rolls out beautifully for gorgeous pie crusts that hold their shape as they bake! This crust works great for lattice work and cutout decorations on pies too. This is my go-to pie crust recipe...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/perfect-pie-crust-by-hand\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":48214,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":true,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[403,2780],"class_list":{"0":"post-48208","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baking-techniques","8":"category-pie-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Perfect Pie Crust by Hand - The Bake School<\/title>\n<meta name=\"description\" content=\"Learn how to make perfect pie crust by hand with this easy recipe made without vinegar or lard. 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