Easy Pie Crust Recipe (VIDEO)
This homemade pie crust recipe yields a flaky tender crust with rich buttery flavor. It has simple, natural ingredients and uses only butter (NO SHORTENING). Also, learn how to form a fluted pie rim and “blind bake” or pre-bake pie crust.
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This pie dough recipe yields 2 single crusts or 1 double crust. Homemade pies are irresistibly delicious. I’ve never been satisfied with a store-bought pie the same way. The taste and texture of an all-butter pie crust can’t be beat and knowing what went into it will make you feel like ‘Martha Stewart’ (or should I say ‘Natasha’s Kitchen’… I couldn’t resist) ;). Watch the VIDEO tutorial below and you will be a pro in no time!
We included Amazon affiliate links below to our favorite tools for making pie dough!
Ingredients for Butter Pie Crust Dough:
It doesn’t get any easier than this and you probably already have everything you need to make homemade pie dough: Flour, sugar, salt, butter and water. The butter should be chilled straight out of the fridge so you don’t have to plan ahead to make pie dough.
How to Make Homemade Pie Crust in 4 Easy Steps:
- Measure flour correctly then in a food processor, pulse together flour, sugar and salt.
- Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.
- Add 7 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time.
- Transfer dough to a clean work surface, and gather together into a ball. Resist the urge to knead the dough – it should not be smooth. Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.
Cook’s Tip: Do not add too much water or it will be sticky and difficult to roll.
How to Roll and Transfer Pie Dough:
Dust work surface with flour and roll a single crust into a 12″ circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.
Carefully transfer crust to 9″ pie dish and unroll it into the pan. Gently press dough down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge (no waste!).
Do I need a Food Processor to Make Pie Dough?
You can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After water is added, use a spatula to cut the water into the dough until evenly moistened.
Can I make Pie Dough in Advance?
You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out.
To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.
What if my Pie Dough is Too Hard?
Refrigerating the pie dough for longer than an hour will cause it to firm up since it is butter based. Let it rest at room temperature for 10-20 minutes or until it is easy to roll out with a rolling pin.
How to Pre-bake Pie Crust (Blindbake):
Some recipes call for a pre-baked pie crust and this is how you blind bake:
1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.
2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 425˚F and bake for 17 minutes until golden at the edges. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 5 minutes or until golden and the bottom is dried out.
3. Remove beans and let crust cool to room temperature.
How to Flute a Pie Crust:
To form a fluted pie rim, hold your thumb and index finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. Move around the edges of the pan repeating the motion to create a fluted rim.
*What Can I use Instead of Pie Weights?
When you pre-bake an empty crust a.k.a. “blind-bake,” the dough tends to puff up and rise. Using pie weights solves this problem. Here are some alternative to store-bought pie weights.
- Dry Raw Beans – beans should not be used for cooking following a blind bake but can be re-used to blind bake pie crust.
- Dry Raw Rice – If using rice, it becomes toasted and can be used for cooking in pilaf recipes after it is use to prebake a pie crust
Pie Recipes to Explore:
- Perfect Peach Pie – So juicy good and strikingly beautiful
- Plum Pie – with an unexpected crust that couldn’t be easier!
- Apple Pie Recipe – with the best filling
- How to Make a Lattice Pie– it’s surprisingly easy
Watch How to Make Butter Pie Crust:
See Natasha make her go-to pie crust recipe. If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!
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Easy Pie Crust Recipe
Ingredients
Ingredients for Butter Pie Crust Dough Recipe:
- 2 1/2 cups all-purpose flour, plus more to dust, *measured correctly
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4" pieces
- 7 Tbsp ice water, (7 to 8 Tbsp)
Instructions
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Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
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Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
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Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
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Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was adapted from the Joy of Cooking and The Bon Appetit Cookbook. They are both amazing general reference books that I have had in my kitchen for years. Highly recommend!
Now go forth and make homemade pie. You can DO THIS!!
Natasha Kravchuk
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Flaky Cream Cheese Pie Crust Recipe 
Classic Pumpkin Pie Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Pie crust has always intimidated me. I am very pleased with how easy this crust is to make. I used it to make your delicious pot pie! The crust is so flaky. I could use tips on how to roll it out into a circle. I have a giant silpat that includes measurements but I still didn’t do well making a uniform circle.
Thank you for your great feedback Lisa. Great to hear that you loved how this recipe turned out! I think you just really have to practice, it will get better as you practice.
So i have never made a pie before and I’m kind of confused. You say to press the dough i to two discs but also to not kneed it. So do I press the dough into two fat, rough discs with my hands and then roll it with the rolling pin after it’s refrigerated? Or is the time to roll it with the rolling pin before the refrigerator period and that’s when you actually roll it flat into a pie crust? Sorry and thank you!
Hi Margaret, you got it right, just pull it and form it into a disk without kneading the dough. Then roll it into a flat pie crust after it has had a chance to rest in the refrigerator. Watch the video tutorial in the post above and I think it will be more clear and may give you more confidence on what to expect.
Hi Natasha, I made your wonderful buttery pie dough to make apricot fried pies. They turned out beautiful. Even the next day after being fried, the crust was still crunchy and flaky and SO good! Thanks for a great crust recipe.
You’re very welcome, Nancy. Glad that it was a success!
I’d be interested to know if one could use Gluten free all purpose flour in this recipe? I’ve used many of your recipes and most of them are among our family favourites but I’m now allergic to gluten so wondering how to adapt.
Hi Sharon, I’m sorry to hear that. I haven’t tested this recipe as gluten-free so I can’t make a recommendation on that. I searched the comments and couldn’t find anyone who had written in about trying that either.
Hi Sharon and Natasha. I wanted to let you know I tried your recipe using Bob Red Mill’s GF 1 for 1 baking flour. Crust turned out delicious…very flaky. It was a little tricky to work with when rolling it out but otherwise fine. My only comment is make sure your par-bake the bottom shell before adding the filling. I made your chicken pot pie recipe and the bottom crust was not done. Top crust turned out gorgeous.
Hi Cari, nice to know that, and thank you for sharing some suggestions with us!
Hi! Congratulations for ur video which are really funny ! I wanna try this recepy but I am a little bit lost about the quantities. U say to take 2 and a half cups of flour… which is… in gramms?
Thanks!
In each recipe at the bottom of the recipe card, there is a conversion button to help you figure out the grams. Hope this helps
10/10 would recommend, i accidentally burnt them all but luckily my family had Covid and can not tasted or smell the fact that half the ingredients were missing.
Oh no, I hope your family is all okay now.
I’m making your pie crust for the first time! I haven’t made pie crust in many years, so l am going to combine your special apple pie sauce and cinnamon to my peaches from my tree to see how it taste. I have the dough in the frig so l’m wait to see how it turns out!!
Wish me luck
I hope you love this recipe, Shari!!
Hi Natasha!
This recipe looks wonderful. I tried to make the dough, I left it in the fridge overnight as I ran out of time to cook it on the same day as the apple pie filling. Now my dough is breaking apart when I roll it out, even after I let it get back to room temperature… is there any way to salvage it?
Hi Nicole, did it hold together in a disk when you put it into the refrigerator? If not, most likely it needed slightly more water to keep it together. If it had enough moisture in the dough, usually, if you let it sit at room temperature, it will soften and be easier to roll out. If you think your dough is too dry and is breaking apart, you can sprinkle some cold water over the dough and gently work it in with your fingers until the dough comes together.
Thank you for answering! I am leaving my dough in refrige overnight now, hope it will turn out to be ok!
We really have enjoyed the apple pie and crust? I made this five times and each time I fight with the dough. Your older video stated 5-6 tablespoons of ice water but I always used 6 because the dough was always crumbly after refrigeration. This video shows you using low moisture butter. Should I as well?
Hi JR, I’m not sure what you mean by ‘low moisture’ butter. I use regular grocery store butter. The sticks in the photos are from Costco but I have experimented with whatever brand I’ve had on hand. I have been adding 6 Tbsp but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water.
Recipe was delicious! Not being an everyday baker, I was surprised by the 2 sticks of butter this calls for. SO, I only used 1.5 sticks of butter and my entire family thought the pie crust was still delicious. Anyone wanting to cut out some butter, feel free to do that. You won’t notice any difference.
I’m so glad you all enjoyed it! Thank you for that great review, Ryan!
Hi Ryan, thanks for sharing. I haven’t tried that but I assume you would need to cut down the other ingredients some as well. I’m glad you enjoyed it with less butter.
Nope. The other ingredients were all the same amount. I only trimmed the butter. The crust was still delicious! I had just wanted to share that with others.
Last year my wife decided to remove all dairy from her diet. She cheats about once a week. But I now always look for ways to trim here or there where I can. I was expecting it not to work.. but I was happy that it did work!
My dinky FP doesn’t pulse anything but the very bottom contents, so I had to run continuously. It all clumped up into a giant blob.
I tried again with my kitchenaid mixer and paddle as another comment had mentioned (chopped up butter very tiny). I got to 5 TBS of water and it turned into a big ball again. Not as soft as in my FP, at least.
God willing, one of these batches will be usable this weekend for chicken pot pie for hubby. =/
I had trouble with your easy pie crust. It seemed too hard when it came out of the frig, crumbled when I rolled it, and it stuck to the rolling pin. What did I do wrong?
Hi Linda, it is likely due to being too cold, you can let it rest at room temperature for 15-30 minutes until it is easier to roll out. I hope that helps.
Tip. You’ll want to add small amounts of flour to your flat surface and rolling pin. It will help the dough not stick to everything when you roll it out.
Can you make your pie crust into square form because I do not have a pie pan
Hi Charity! If it’s an oven-safe pan, I bet that could work! I hope you love this recipe!
I watched the video and it told me 6 tablespoons of cold water so I did that. But, everywhere else says 7 now. Which is the correct measurement? I already had them in the refrigerator. I hope they will be ok.
Hi Candice, if the dough is held together in a disk, it will be great. Look for the correct texture since there can be slight variations in flour measurements, ingredient temperatures, etc. It’s usually 6-7 Tbsp.
This is the absolute best pie crust recipe. I am amazed with the simplicity. My whole family had a hard time putting our fork down. Thank you so much for sharing!
It really is the best! I’m so happy you enjoyed that!
Wow thank you so much this recipe was so delicious, I had looked at many other recipes but they were so long and complicated. Yours is simple and convenient, love it, thanks again
You’re so nice! Thank you for that great feedback, Emily! I’m so happy you enjoyed this recipe!
i love this crust recipe, my to go recipe. Can i make fruit tarts using this crust too?
Hi Shanty, I haven’t tested that as a tart, but it may work. If you experiment, let me know how you liked the recipe.
Sorry, but I found this crust to be far too buttery. I think one stick of butter would’ve sufficed. The dough was too soft & all I could taste was butter.
Hi Natasha, today I made this dough for an apple pie. It’s absolutely delicious. Flaky, light, not too sweet. Yum. Thank you as always for your amazing recipes.
That’s fantastic! Thank you so much for your good comments and feedback.
Hi Natasha,
I love your recipies! I have made your pie crust and it is great. Just wondering what you think about the 3-2-1 method pie crust recipies I see online? Basically more flour than what you recommend. Do you think that would be a much different outcome?
Thank You!
Hello Mike, great to hear that you’re enjoying my recipes! I’m honestly not sure how that would work to advise. If you personally do an experiment, we would love to know how it goes!
Hi Natasha, I’ve tried many of your recipes so far and the crust is the champion! I tried other recipe available in google, but never this good. It is flaky, buttery and remain its texture even the next day. I swear I can eat the crust alone! and the apple pie fillings, ughhh just soo soo good! btw, for my hot country temperature, i found putting 5tbsp of ice water is sufficient enough, 6 will make the batter too soggy. Thanks Natasha, your recipes are a keeper. Looking forward to try more from this blog
That’s just awesome! Thank you for sharing your wonderful review, Shida! It sounds like you have a new favorite pie crust! Thank you for sharing that tip with us!
I used this pie crust recipe last week to make a cherry pie. Today I’m using it again to make a pear fig pie. My friend gave me some pears and I have a fig tree so I can’t let all that fruit go to waste! This pie crust recipe is so easy, I use my food processor and it’s perfect every time. I also like your cream cheese pie crust but I don’t have cream cheese at the moment!
Hello Ami, great to hear that you’ve been using this pie crust recipe with different fillings. This has always been our go-to-recipe and we have always loved it too!
Hi Natasha can i use a mixer instead of a food processor?
Hi Rahma, I havne’t tested this, but one of my readers shared that it worked great with an electric hand mixer. I hope this helps!
Hi Natasha! I don’t have a food processor, can I use blender?
Hi Chris, a handheld pastry blender will work, but a food processor will make the process much faster and easier. I can’t say a blender or mixer will work.
Never mind on that freeze question. I read your entire blog. I do apologize
I’m glad you found the answer. I hope you love the pie crust.
Hi Natasha, can this be frozen and for how long?
Hi Margie, please see the section above titled “Can I make Pie Dough in Advance?”
Can you freeze the pie crust and if so how long do they last in the freezer? Also how long would I need to thaw out before baking?
I’m making my first homemade crust. My Grans found pumpkin in my pantry. So they wanted a pumpkin pie. I had all the ingredients except for a pie crust. So I’ve tried my first try at making a homemade pie crust. It is in the fridge waiting for an hour for me to cook.
I hope you all love this recipe!!
Pie crust recipe says 6 tbsp ice water in the video and 7 tbsp in the written recipe. I used 6 tbsp and it worked fine.
Thank you so much for sharing that with me.
Hi Natasha. I made chicken pot pie for Father’s Day and my family loves it especially your pie crust. Is it possible to to use the pie crust for frying? I’m thinking of of using your pie crust to make chicken puff.
Hello Cheryl, thanks for your good comments and feedback! I haven’t tried using this recipe that way to advise. If you do an experiment, please share with us how it goes.
Hey Natasha , I am only 12 yrs old and i just tried the recipe, my pie just got out of the oven..
Just wanted to ask you why i have a few dark spots of my pie(on my lattice) , I am vegetarian and i did a milk wash instead of egg wash, is that probably the reason?
I am sorry if my english is not very great
Hi Samanta, that may be the culprit, but it’s hard to say without being there. I have tried a milk wash to advise that is it.
Hi Natasha. Can I use bread flour instead of all purpose flour for this recipe? I just realised I have 1 packet of bread flour which is expiring soon and thought I could use it for this recipe.
Hi Cheryl, I haven’t tried bread flour for pie crust so I can’t say for sure how it would change the texture, but I suspect it could work.
I used this recipe for my apple pie yesterday and it turned out great. I want to know if I want to make a healthier version of the crust with whole wheat flour and less butter, what will the proportions be?
Hi Anu, I haven’t tried it with whole wheat flour, but I assume you would have to use less flour and it would end up more dense using all whole wheat flour.
Hi Natasha, I made Lemon Bar Yesterday and they were sooooo good. My husband loves them. The only problem is why my Dough came out hard if after 3days in the Fridge but anyway maybe i over bake my dough, They are great by the way. Thank You so much for sharing. I Love all your Cooking. Great Job. Thanks for sharing, Take Care Be Safe. God Bless.
I’m so happy you enjoyed that. Thank you for sharing that with us, Christine!
Hi Natasha,
I just came across your website and watched some videos right away! You make everything look so easy to try, even if I’m feeling intimidated!
I’m really eager to try this apple pie but am wondering if I can use the pie dough recipe for a 10in pie plate or do I need to go buy a 9in now?
Thanks!
Hi Linda, I’m so happy you discovered our blog. Welcome! 🙂 A ten-inch pan will work, you’ll just have to roll it slightly bigger. You can also adjust the recipe to make more pie crust.
Hi Natasha,
Is it possible to use salted butter if I don’t have unsalted?
Thanks!
Hi Diana, I use unsalted butter for baking not only because I can control the salt content, but salted butter has additional moisture in it compared to unsalted. I think this would still work with salted butter, but you would want to omit the salt. I hope you love this pie crust recipe!
Hi Natasha, is it okay to do half the instructions (to make only 1 disk)?
Hi Sara! I bet that could work!
Natasha is my favorite chef. I have tried a few a few of her videos and it’s always perfection! Big u p yourself Natasha
Thank you for that wonderful compliment, Yvonne!
I’ve made this recipe before but currently don’t own a food processor. I followed the recipe step-by-step and used the kitchen aid mixer with the paddle attachment instead of the food processor. I also grated the butter and added it slowly to the flour mixture so it doesn’t clump up. Worked great and came together so fast. Results came out very similar to using a food processor. Wanted to share in case anyone else doesn’t own a food processor. My Chicken Pot Pie from your blog turned out delicious! Made a double batch to bake an Apple Pie for the weekend.
Hello Lena, I’m happy that you’re enjoying my recipes! Thanks for sharing that with us, that’s definitely so helpful.
Im going to be baking a pie on tuesday but it calls for baking the crust first. Could you please tell me how long to bake it for and at what temp? I made the dough earlier and its chilling in my fridge. Im so excited to try it out.
Hi Liz, it sounds like you are looking to pre-bake the crust. Please see the section above titled “How to Pre-bake Pie Crust (Blindbake)”
I came to search the comments as I don’t have a large enough food processor so this is great! Going to try it out with the kitchen aid mixer. Thanks so much!
Why does your peach pie recipe crust have cream cheese in it? But your blueberry pie recipe does not? I am looking for the best flaky sweet shortcrust recipe for tarts and I would assume it would be the same kind of recipe for a pie. But there are so many recipes out there and I’ve tried so many and none of them work. I have no idea what I am doing wrong. Will you please help me.
Hi Janet, they are just two very different pie crusts. If I had to choose a favorite it would be this easy pie crust, but for a tart, another one that would work well is the shortbread crust that we used in our Lemon Bars recipe. Mix it until it’s a dough and then put it into your tart pan.
hi, I wanted to know if I can substitute white flour for spelt and if I can use oil\ margarine instead of butter?
Hi Kate, I haven’t tested those substitutions so I can’t say how it would affect the texture and bake of the crust.
If I don’t have a food processer can I use my mixer instead for the pie crust.
Hi Deborah, a handheld pastry blender will work, but a food processor will make the process much faster and easier. I can’t say a blender or mixer will work.
I made this same recipe with a hand held mixer and it turned just fine! All though the process was much longer
Thank you for sharing that it worked great for you with an electric hand mixer.
I live in a very hot and humid country so working on this dough is a real challenge. I had to move very fast when I noticed that the butter in the dough started to melt. Amazing pie crust though! So flaky and I have never tasted anything better! Even my mom agrees!
Awesome! Thanks for your wonderful review and feedback. We appreciate it.
This recipe looks amazing but my only thing is, can i use a blender because i don’t have a food processor? And also do i have to refrigerate for an hour because i have to make this right away for dessert for dinner and i really don’t have an hour.
Hi LeRae, a handheld pastry blender will work, but a food processor will make the process much faster and easier. I can’t say a blender will work.
If making this for a savory pie, do you leave the sugar out?
Hi Jean, I honestly haven’t tried any substitutions, but savory pies are often made with the same dough, just omitting the sugar altogether. It will still work as a savory pie dough if you omit the sugar 🙂
I followed this recipe exactly and it came out perfect!! The dough should be slightly crumbly/dry while in the food processor as it sticks together nicely once it is gathered into a ball on a floured countertop.
I made your Chicken Pot Pie recipe with this pie crust for my grandparents, and they both continue to rave about it being the best pie and crust they’ve ever had, and how they could just eat the crust on its own (they’re in their 80s!). Thanks so much for my new go-to pie crust!
Wow! I’m so happy to hear that! Thank you for sharing your great review, Lauren!
My dough was hard to roll and it kept cracking/breaking on the edges. I used 7 tblsp of ice water and refrigerated it for 1 hr. Don’t know what I did wrong. I managed to get them in the pie pan. (I made the apple pie). The lattice crust was too much work for me at this point! It looked nice, though
Hi Linda, it sounds like it could have used a little more water, or had a little too much flour. Check out our post on how to measure which may help for next time.
can you use a blender instead of a food processor to pulse it?
Hi Mychel, a handheld pastry blender will work, but a food processor will make the process much faster and easier. I can’t say a blender will work.
I made it by hands and the crust came out beautifully, super buttery and flaky, it’s the best pie crust I’ve ever made. I made sure my butter and water were as cold as they can be, and ran my hands thru super cold water and wiped dry before starting working the butter into the dough, work fast! I did freeze the pie disks overnight though, I think that helped as well.
Thank you so much for sharing that with me. I’m happy you enjoyed that!
Natasha, now do you bake it once it’s been in fridge for an hour? Thank you!
Hi Alena, I would follow the same recipe instructions as listed but add a few minutes if it doesn’t look completely done.
My first EVER pie dough and a rare use of my food processor. The hardest part about this recipe was actually remembering where I had put it. LOL
So simple and easy, and this makes a great pie dough for the chicken pot pie. Also the trick of using the rolling pin to help roll the dough out onto the pie plate was fantastic!
Thank you for your great feedback, Paul I’m happy to know that you enjoyed the recipe!
What if you don’t have a food processor
Hi Beth, a pastry blender will work, but a food processor will make the process much faster and easier.
Hi Natasha. I was wondering if I could use grated butter instead? Also, for a cup of flour to grams, do you use 120g or 140g?
Hi Jess, if you click “metric” in the recipe card, you will see the gram measurements.
Hi Natasha! I got your comment from youtube and I’d like to post it here:
This is such a good recipe. My only problem is that whenever I add ice water – even just ONE tablespoon – it becomes sticky and soft instead of crumbly in the video. I am at lost as to why this happening. I mean it still works but when I need to flatten the dough to make the pie it sticks everywhere instead of being nice and easy to arrange in the pie videos. So instead I have to take the bits that aren’t falling apart and paste it bit by bit. Still delicious though. Can you help me figure out why this is happening?
PS: I made sure the butter and water are cold as instructed. Thanks so much!
Are you using a food processor? It’s important to work the water into the dough the right way so it doesn’t get sticky. Also, make sure not to overmix once the water is added.
The same thing happens to me, I refrigerate it before using the dough.
In the video, you say “add exactly 6 Tablespoons of ice water”. In the printed recipe, it says “7 Tbsp ice water (7 to 8 Tbsp)”. Which is correct?
Hello Carol, I recommend following the recipe always as we can update that, unlike the video that we cannot edit anymore. We sometimes update our recipes if we find something better. I hope that helps.
I am 69 n made my first pie crust ever! Was soooo easy. I did use food processor. I used gluten free Bob Mills all purpose flour but after an hour in the refrig, sat about 5-10 min to soften but on a floured surface (counter) the crust stuck to surface, tore, n to the rolling pin. So I scraped off n smashed in our pan like play-doh. Tasted great. Thots? Perhaps instead of putting 7T of ice water in one T after another, I should go slower. Maybe after 5T n using gf flour???? I initially thot after pressing crust together after the water that it was perfect but in retrospect it was moist n not dry at all. Didn’t have to squeeze any semi dry together at all. All flour was in corporates like a dough. Had I kept going it would have come out, guessing, like a clump of bread dough. Greatly appreciate your help. Thinking it was the water it the gf flour. ??? Might try pastry cutter next time. Didn’t feel in control with fast processor that should have a lower speed. ❤️
Hi MJ, it could be the gluten-free flour, and also make sure to measure correctly. If you push the measuring cup into the flour container, it gets compressed and you end up with too much which can make the dough dry and crackly.
Hi Natasha!
Just wanted to ask how this pie crust will work for a pudding pie? or a banana cream pie <3 thank you , really nervous !!!
Hi there, I used the same crust for my Apple Pie recipe. you can check out the recipe and video for some tips.
Thank you for the recipe.
You’re welcome!
Love all your recipes. Thanks for sharing.
Can I wrap it and put it in the freezer to use in a week?
Hi Leah, to freeze pie dough: wrap and seal airtight, then freeze up to 3 months. Thaw completely before rolling. I hope that helps
Could I make this pie crust recipe in my 7 cup food processor? Is it big enough?
Ho Rosanna, we used an 11 cup one, but one of our readers used an 8 cup food processor without any issues.
Love this pie crust. My husband loves it, once you figure it out it’s so tasty. And with the leftovers my daughter made cookies and put chocolate on top and surprisingly it was delicious.
I’m so glad you all enjoyed this recipe, Lisa! That’s so great!
Really flaky, buttery and EASY. Thanks you for sharing this with me.
I’m so glad you loved the recipe!
Wait it never said how much flower to add.
Hi, the recipe says: “2 1/2 cups all-purpose flour plus more to dust, *measured correctly” in the ingredient list. I hope this helps.
Hi, I have the full recipe written out with specific measurements towards the bottom of the post in the print-friendly section.
Amazing! I made your apple pie with this crust and it was delicious.
I’m so glad you enjoyed it, Haley! Thank you for the wonderful review!
Hey Natasha,
1st off, best recipe on the net. I use it to make all my pastries now. Lately it’s been lemon and butter tarts as well as apple pie bites. Haven’t actually made a pie yet. So many raves about this pastry though, I wont switch up. I substitute this for other recipes requiring a crust or shell. Flawless everytime I make it.
I want to explore and make chocolate tarts. I dont want to switch recipes, I’d like to experiment with yours. Could I add a couple table spoons of cocoa to this? Seems that simple. Don’t want to assume though.
Thanks!
Hi Greg, I haven’t tried that so I can’t say for sure how that would go. I would probably replace some of the flour with cocoa or it would be too dry. Maybe straight across, but it is a total guess as I haven’t tried it.
2 tablespoons of cocoa did the trick. No substitutions. Left everything else the same. Surprisingly the dough never came out dry. Made a second batch today and it came out better. I recently got a food processor, helps huge!.
That’s so great, Greg! Thank you for getting back to me with that update!
Hi Natasha,
I love your smile and jovial demeanour. It’s so infectious and so are your recipes! You make them look sooo simple.
I love cooking too.
You have a flare for cooking and gifted hands. God bless you and your husband (lucky guy) and keep cooking!!
Hello Delilah, that is so sweet of you. Thank you so much for your kind words and support. I appreciate it!
Hello Natasha my name is Natalya and I am from Ukraine to I love love your recipe thank you God bless you and your beautiful family I am also happy person maybe it comes with name maybe because we love Jesus
Hi Natalya, great to hear from you! I’m glad you’re enjoying my recipes. I wish you the same too!
Hi Natasha,
I’ve been loving your recipes! Your website has become my new go-to. I made this crust for your apple pie recipe at Thanksgiving and it was fantastic! My question is about advanced preparation. I want to make the chicken pie later this week and I’m wondering how many days in advance I can make the crust. How long can I keep the discs in the fridge? Thank you!
Hi Kathy, thank you for your awesome feedback! You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out. To freeze pie dough: wrap and seal airtight, then freeze up to 3 months. Thaw completely before rolling. I hope that helps
Hi Natasha, Do you know what would have caused my crust to turn out tough and chewy? I used a pastry blender instead of food processor. I did have to add quite a bit more ice water, maybe 10 TBSP.
Hi Jackie, overmixing is the most likely culprit and adding too much water can also create a tough crust.
Hey Natasha,happy new year! I have a question! I want to make a basket pie ( you may saw the way they decorate it on a bowl in a basket shape) and I’d like to know the temperature and the time it needs to bake in the oven! I baked the cherry pie with your wonderful recipe before and it turned out awesome! So I’d like to give it a try again but different!
Hi Elnaz, I haven’t tried making a basket pie, but I would stick with the baking instructions listed in the recipes on my site and make a ring of foil with a hole in the center to shield the top if it starts browning too much.
I made this piecrust and your chicken pot pie. OMG! Delicious ad a thousand times better than any store bought products. The pie crust was so easy yo make in the food processor.
That’s so great! It sounds like you have a new favorite!
This is the absolute best pie crust. I love how fast it can be made all while tasting delicious. My kids love to help make it, and I love that I don’t have to worry about a complicated recipe. Yummy every time!
Aww, that’s the best! Thank you so much for sharing that with me, Samantha! I’m so glad you enjoyed it!
I rarely have unsalted butter on hand. Can this be made with salted butter?
Hi Christine, yes that would also work and then you can reduce the salt in the recipe.
Always had issues with pastry despite years of failed attempts.
This recipe is a MUST HAVE!
I made 1/2 of the recioe and created 4 quiche lorraine tartlets for New Years Eve 2020.
Everyone loved them. The pastry rolled perfectly, cooked like a dream and tasted SO perfecr
I’m so glad you all enjoeyd that, Bob! Thank you for that great review.
This is the best pie crust recipe! It’s so easy to make in your food processor. The pie crust is so flaky and delicious!
I’m so glad you enjoyed it, Mary! Thank you for that great review.
Hi Natasha,
I made your apple pie recipe and it was delicious. My only issue was I had too small of a food processor for the crust. I’m going to purchase a new one what is the minimum cup size I should buy? I would like to keep as small as possible because it is an appliance I will not use often. Thank-you for all recipes!
Hi Suzie, you can see the kitchen tools that I use here in my Amazon affiliate shop the one that I use is also listed there.
Hi Natasha,
I am planning to use this recipe
but would like to substitute shortening for the butter. (I have lots of shortening in our pantry 🙂
Is it a 1:1 substitution?
Hi Maria, I haven’t experimented with shortening in this specific recipe, so I’m not sure what other modifications would need to be made. You might look for a shortening pie crust instead. I wish I could be more helpful with your question.
Can you make this without a food processor?
Hi Shelly, you could use a pastry blender but a food processor will make the process much faster and easier.
what if you don’t have a food processor or stand mixer
Hi Terry, a pastry blender will work but a food processor will make the process much faster and easier.
Natasha, love your recipes.
Re the chicken pot pie – where is the savoury pie crust recipe?
The only one on you website adds sugar so this can’t be the one for chicken surely?
Can you send me a link please?
Hi Jayne, that is the pie crust recipe we used, and it is a perfect balance making this a savory pie. I recommend reading through the pot pie tips and recipe posts :).
Do you add sugar to the crust if it is for chicken pot pie?
Hi Debbie, yes, we keep the ingredients the same.
Super easy and came out perfectly!
Thank you!
Natasha,
Merry Christmas!
Thank you for this pie crust recipe; you always give such great and easy to follow instructions with images.
I have always been intimidated making pie crusts; I could never get it right. But today I did it !!!!!!!! Fluting the edges and all. The crust did not break apart (had to use more water). Will send a pic later. Making a Coconut Cream Pie for my Hubby.
During this time of Quarantine I took on making my own pizza (with your pizza crust recipe), as well. Everything perfect!
Thank you, Natasha.
Yay, great job! I hope this becomes your favorite. Thanks for your awesome feedback and Merry Christmas too!
This recipe is stupid. The only measurements it gives you is the ice and butter. Doesn’t tell you how much flower sugar,or salt to use. Don’t do any good to use a recipe if you don’t have the amount of all the ingredients.
Hi Dennis, if you scroll down to the recipe card, all of the specific instructions and measurements are there. There is also a detailed video tutorial that includes measurements.
Hi Natasha, I made this pie crust today along with the quiche Lorraine. It really was delicious and the crust has a fabulous flavor but I think I did something wrong because the bottom of the crust was doughy. I ended up cooking it longer before pouring the quiche mixture in it, which made the sides a little crunchy. I know it was an undercut I’m just wondering what I might’ve done wrong. It has a fabulous taste though so I would like to try it again. Kate
Hi Kate, you want to make sure to pre-bake your crust before adding the filling or the filling will make the base seem doughy and underbaked.
I LOVE YOUR PIE CRUST!! It’s the best tasting crust, (very buttery) and is so easy to make and roll out!! Plus it’s thicker than most recipes I’ve used. I baked your apple pie recipe and it was amazing! Another one is going in the oven for Christmas! Love all the recipes I’ve tried of yours. Thank you!
I’m so glad you enjoeyd that, Robin! Thank you for that wonderful review!
This is the best pie crust ever. I made the crust and the apple pie and it was absolutely scrumptious. How long will the dough last in the refrigerator before going bad? Can the dough be frozen?
Hello Marina, thank you for your awesome feedback! You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out. To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.
Can I use a stand mixer instead of food processor?
Hi there, I saw a comment that someone used a stand mixer and it worked too. Please share with us how it goes if you try it!
Thank you Natasha loyal fan really enjoy watching you recipes you’re very thorough and enjoyable to watch. Your recipes are also very delicious I have passed on your website and videos to friends and family. God bless you and your family in this difficult times. Keep on cooking!
Hello Diana, thank you so much for your good comments and feedback. We appreciate it and thanks too for passing on my website to your friends and family!
Though the final crust was delicious, it was not pretty at all. It kept falling apart while I tried putting it into the rolling pin, no matter how much flour I put on it, and the boardjani e
Hi Janice, it sounds like maybe it needed a little more water. Also, make sure to measure the wet and dry ingredients correctly.
I rated 4 stars only because I’m sure I did something wrong. I followed the recipe…but the dough came out of the processor like sand. I followed your directions on how to measure flour but it was like dust. Lol. What size is the food processor you used? Mine is 8 cups. I wonder if it was too small. What else could I have done wrong?
Hi Alesia, it sounds like maybe the butter was over-processed. You should stop mixing when you see pea-sized crumbles form. Also, make sure to add enough water. I suggest watching the video to see where it started looking different.
I’m 71 and made my first apple pie. I made your Dutch apple or apple with crumb topping and it turned out fantastic! I also love your beef stroganoff recipe (I make it quite often).
I’m so happy to hear you’re enjoying our recipes, Sanya!
Why do you need to put the pie crust in the refrigerator before rolling it out? Love your videos and recipes.
By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough
Would I leave out the sugar if I’m making a savory pie, like chicken pot pie?
Hi Cindy, I honestly haven’t tried any substitutions, but savory pies are often made with the same dough, just omitting the sugar altogether. It will still work as a savory pie dough if you omit the sugar
Would the pie crust still be good if it’s been in the fridge for more than 3 days?
Hi Vanessa, if it starts to change color (turn greyish), which it usually does after a few days, then it would be time to toss the crust. If not using within a few days, I usually freeze the crust for future use.
How to cook pie crust ?
Hi Rick, you may check the How to Pre-bake Pie Crust (Blindbake) portion in the recipe.
how do I cook the crust?
Hi Rick, please check the tips on how to Pre-bake the crust, it is in the recipe.
What can I use if I do t have a good processor?
Hello Carrie, please see the portion in the recipe Do I need a Food Processor to Make Pie Dough? and check out the comments section as well for more tips. I hope this helps.
Loved it! Great recipe! One of the best pie crusts I have made and tasted!! Thank you!
You’re welcome! I’m so happy you enjoyed it!
So it’s a 1/2 pound of butter not 1/2 cup? So four sticks of butter??
Hi Jennifer, yes it is 1/2 pound or 2 sticks. I have that specified in the recipe card. I’m not seeing anywhere in the recipe where it says 1/2 cup of butter – please let me know if you spotted that somewhere and I will correct it. Happy Thanksgiving!
I used two sticks of butter. I was pretty horrified when the pies were baking to find that the butter was bubbling up out of the crusts and made a horrendous mess on the bottom of my oven. The worst of my long life. Would love to know what I did wrong. All other measurements were carefully made.
Hi Peg, it could be a couple of things – if the pie dish is too small, the crust and filling would overwhelm it and cause drips. Also, make sure the pie crusts aren’t too warm when baking or the butter will be more likely to melt rather than bake into a flaky textured crust.
Hi Jennifer, we have it listed in the ingredient list: “1/2 lb COLD unsalted butter (2 sticks)” 1/2 lb would be 2 sticks of butter, not 4.
Good morning! Happy Thanksgiving to you and your family! I’ve been watching, cooking, and baking your recipes for a couple months now and LOVE everything! Just baked your pumpkin pie with your homemade crust last night and the apple pie is baking now! Thank you so much for sharing wonderful made with love recipes!
You’re welcome! I’m so happy you enjoy our recipes!
I love to watch your videos. It appears that I don’t read well though. Where is the temp to bake and how long. Happy Thanksgiving
Linda
Thanks for watching my videos, Linda. You may check this portion How to Pre-bake Pie Crust in the recipe to help with your question.
Hi. I made the chicken pot pie recipe using your pie crust recipe and everything came out perfectly. I was afraid that I would mess up the pie crust and bought a ready-made made pie crust as back-up. Needless to say, it is still in the fridge…smile.
I plan to attempt the apple pie recipe this weekend.
I hope you love this recipe Keiba!!
Hi Natasha,
I thought I would share our pie crust making experience! You’re going to get a kick out of this…
I have an injury so my husband is my hands for the butter pie crust. He gets the container out and rethinks it’s flour. Well let me just say it was powdered sugar.. When he went to form it into disks to refrigerate I noticed it was liquifying and he looks at me and says uh oh. Needless to say we remade it and it’s in the fridge. We absolutelylove every one of your recipes we have made and enjoy watching your videos. We’re making your apple pie & pumpkin pie. I wish you had a pecan pie recipe too.Wishing you and your family a very happy thanksgiving.
Hello Lori, that sounds fun lol! I’m sure it was a great bonding experience although there were some slight issues there. I’m glad you were able to remake it and you all loved it! Thank you so much for sharing that with us and Happy Thanksgiving too!
Hi Beautiful Natasha, I greatly appreciate your sharing with the whole world all your mouth-watering dishes & pies, cakes, etc etc. Seems every thing u cook is absolutely very
delicious… How I wish I m your daughter so that I can enjoy all your wonderful sumptuous food😋😋😋🍲👍👏😀. Your family is very lucky to have such a great chef… God bless u all. Once again, tqvm for your unselfish sharing of all those great great great recipes… U r well blessed by many food lovers out there. And I m no exception… Once again, Tqvm, love u 😘😘😘
Hello Adelene, so great to hear from you. Thank you so much for your good comments and for appreciating what we do here. I hope that you will love all the recipes that you will try from us!
What will happen if i did kneed the dough?
Hi Tara, the dough won’t be as flaky. Kneading the dough blends the butter into it and we don’t want that – this is why it’s important to cut the butter into the flour verses blending it in.
Hey Natasha I just made the dough and it became smooth! (I think I added either too much water or pulsed it too many times) any advice on what I should do?
Hi Jasmin, the crust may not be quite the same texture, but I would still use it. I have had that happen when I got distracted and it was still ok.
I’ve made many pies using this recipe and they are a hit every time! I always get the “you made that?!” I do not mention how easy it is 😛
Your apple pie was a huge hit last year, this year we’re trying raspberry. Happy Thanksgiving!
That’s just awesome Amber! Sounds like you found a family favorite!
Natasha, I love watching your videos, including your family and friends makes me feel as though I am part of it. Delish recipes, always mouth watering! I can’t wait to try your easy crust and pumpkin pie this year. My hubby’s favorite!! Thanks for easy to follow recipes and nothing too fancy, easy ingredients on hand in the pantry/fridge already!
Hello Deana, thank you for always watching my videos and I’m glad you’re enjoying them. I can’t wait for you to try those recipes, it’s an all-time favorite and I hope you will both love it too!
I followed the pie crust directions but after refrigerating it, the dough is crumbly & falling apart – what I’m I doing wrong??
Hi Pat, it sounds like maybe too much flour was added. Check out our post on how we measure. Also, if it is due to being too cold, you can let it rest at room temperature for 15-30 minutes until it is easier to roll out. I hope that helps.
Can you freeze the other pie crust that you don’t need right away?
Hi Melissa, yes you definitely can freeze the other pie crust for future use.
Hey Natasha! On the recipe you say to use 7 – 8 tablespoons of water, but in the video, you say to use 6 tablespoons of water. How many should I use?
Hi Sofia, please refer to the recipe as we sometimes amend and update it.
i have not used this recipe yet but do i have to use a food processor of can i use my hands or a spoon?
Hi Haley, You can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After the water is added, use a spatula to cut the water into the dough until evenly moistened.
Thanks! I made your apple pie and this crust and it came out absolutely amazing!
Perfect! Thank you so much for your awesome feedback.
Hi Natasha! This pie sounds great just thinking about it, and I can’t wait to make it! I do have a question though. So, I have a really small food processor, and and worried that all of the ingredients won’t work. Do you think if I used a mixer it would still come out the same?
Hi Alexis, I don’t think the mixed will be the same since it requires a metal blade of sorts. You can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After the water is added, use a spatula to cut the water into the dough until evenly moistened.
Natasha, you are so darn cute. I love to watch you cook and eat the food. I made some spag. sauce and meatballs with your recipe and they were delicious. I would like a recipe book. Do yu have one out on the market for sale?
Thank you so much for your compliments, Rosie. I currently don’t have a cookbook ready yet but I am working on one so watch out for it.
What size food processor should I use? Will a 8 cup food processor be too small?
Hi Amy, I have tried with a 14 cup and an 11 cup. I haven’t tested it in an 8 cup, but it might be tight.
Hi Natasha,
How far in advance can I make the pie crust and keep in the refrigerator? I really love your recipes and make them all the time!!!!
Thank you,
Adrienne
Hi Adrienne, you can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out. There’s a portion in the recipe that says more on how to make this dough in advance. I hope that helps.
In the food processor, do you use the sharp, medal blade or the dough blade?
Hi Elizabeth, I use the sharp metal blade to cut the butter into the flour.
Hi Natasha I love your recipes. I been coked especially lasagna.
Thank you, Ana. I hope that you will love every recipe that you will try from Natashas Kitchen.
Hello from France,
We love your recipents but could you please help us for flour? Whats 2 1/2 cup in grams?
Thanks a lot 🙂
Hi Jonathan, Most of our new recipes have already conversion to grams. If you’re at the recipe, click Jump to recipe then click Metric. This Ingredient Wight Chart can also help.
Hello,
It was helpful i did not see this function on your website
Thanks very much WE tasted your pie and it was si delicious!
You’re welcome and I’m glad you loved the pie!
Thanks for the recipe! I love the idea of an all butter crust (shortening is yuck), but even after leaving the crust in the fridge to cool, it just melts down and doesn’t hold its shape once I put it in the oven. ☹️ I’ve read this tends to be a downfall of all butter crusts. Thoughts?
HI Jessica, the tricks I found that help with that is to build up the crust at the top of the rim (a heavy border can help prevent scooting down), also adding pie weights is critical and lastly to bake at the correct temperature and time (which is why I do 17 minutes) to give it enough time to set up properly. Blind baking a crust is something I worked tirelessly to conquer and I shared all of our best tips also in our Pumpkin Pie recipe where you have to blind bake for success.
I’m looking for recipe, Crescent Dough Cherry Pie/Cobbler…I hope you can help, Thank You in advance!!
Hi Alex, I don’t think I have that exact recipe that you need. In the meantime, check out these cherry recipes available on my website.
Thank You Natasha!!!
Hi,
Just a quick question : in your video you mention 6 Tbsp of water, in your imperial measurements it’s 7-8 Tbsp water and in your metric measurements it’s indicated 6 Tbsp. So could you please clarify. Thanks
Hi Ingrid, I didn’t realize it was showing something different in the metric measurements. Thank you so much for pointing that out. I start with 7 Tbsp.
In your video about the pie crust you use with the apple pie you say 6 Tbl of water. However, in your written recipe it says 7-8 Tbl of water. Which is correct?
Thank you.
Debbie
Hi Debbie, I would go off of the written recipe.
this pie crust is AMAZING! I made it and the chicken pot pie recipe and it was a HIT! I am planning to use this for a pecan pie. do you recommend pre-baking for pecan? i noticed you didnt pre-bake for the apple pie but did for pumpkin. Thanks!
Hi Nina, pecan pie crusts are typically prebaked where it is not necessary to pre-bake a crust for apple pie since it bakes up sufficiently with the filling and the filling doesn’t make it soggy with apple pie.
Years ago my Mama told me it is best to prepare all pies @350 for 10 minutes. This keeps your pie from being soggy and it works.
Thanks for sharing that with us, Lina. Useful tip!
I just love your recipes..so easy and delicious. I also enjoy your videos..you make them very entertaining!! I always look forward to your e-mails!! Thank you bunches!
That’s so sweet of you. Thank you so much for your kind words and support. We appreciate it!
Making lemon meringue pie. How long do I bake for cooled baked crust at what temperature?
Hi Nancy, I would recommend following the blind baking instructions listed above. If you pie isn’t going to be baked again after pre-baking the crust, you might bake the crust an extra 2-3 minutes to make sure it is crisp and golden throughout.
Natasha love watching you and your videos. Have tried some of your recipes, loved the Plum Jam amazing how it gets it’s colour.
Would love to know how to make pie dough not using butter perhaps extra light olive oil/vegetable oil or any other alternative to give me the same texture.
YVONNE
Hi Yvonne, I’m so glad you’re enjoying our recipes! I haven’t tested this with oil or margarine to advise. If you experiment, I would love to know how you like that.
I made your chicken pot pie recipe using this crust and ended up having to add 2 additional tablespoons of water and it was still so dry that I could barely get it rolled out. Flavor was great though!
I’m so glad you enjoeyd this recipe, Patty! I recommend watching our post on measuring dry ingredients just in case. Quick tip – make sure you are not scooping the flour (for example) with your measuring cup as it will give you 25% more flour than needed and, as a result, may alter the crust.
Good evening Natasha, please tell me, for the second time, it seems, I’m doing everything according to your instructions (I want to note that I made your apple pie with the best filling and Dutch apple pie, they are very delicious, thank you very much for the recipe), but when I lift the dough off the board, it breaks, I can’t pick it up with hardening, it is clear that we have different butter, different flour, can I fix something?
HI Manana, it sounds like maybe there is too much flour added if it seems dry. I highly recommend reviewing our post on how we measure ingredients.
I was cursing this dough! It would not stay together. I made the error of dipping my measuring cup in the flour bin, not carefully measuring! But I still used it. Literally I “formed” the pie crust “dust” in the pie dish, threw in the apple mixture, then dumped the remaining pie crust dust on top. Baked it hoping for the best and the BEST APPLE PIE is what I got! This by far is the best apple pie recipe my family said. I will do it again and this time measure the flour carefully. You know the recipe is great when you make a mistake and the brilliant taste is still there. Thank you so much Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I tried to make this today and it did not work- I followed your recipe to a T. Not sure what I did wrong. When I took it out of the fridge it was hard and crumbly and I couldn’t even roll it out. What did I do wrong? Was I supposed to take it out of fridge before rolling it??
Hi Regan, see the section above titled – “what if my dough is too hard?”