How to make and roll out pie crust VIDEO - Pamela Salzman Skip to content

How to make and roll out pie crust VIDEO

It’s pie season if you haven’t noticed.  And even though I don’t think we should be eating too much dessert, I am a sucker for a good, seasonal fruit pie.  Making pie is my favorite Thanksgiving task, and I love do everything from scratch, including the crust.  I taught myself since no one in my family ever made pie crust, including my auntie who I think is the best cook in the world.  I do think a homemade crust is far superior to the ones in the grocery stores, but if that’s what you have to use, it’s not a deal breaker.

If you are a do-aheader, you can actually make and freeze your pie crusts now for Thanksgiving.

I have written a blog post about making a homemade pie crust before over here, as well as posted several divine pies, including apple, pumpkin and pecan.  But I also thought a video would be helpful, too.  So here you go.  Let me know if you have any questions.  You’ve got this!



For the recipe with measurements, here’s the link to that post.

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  1. For the exact measurments, how much flour and salt ad sugar do you think would be best?

  2. Your wonderful video just may have inspired me to make a pie, something which I have never been able to manage. You are a master teacher, presenting your lesson with enthusiasm and clarity and even making it seem like fun! Hmm . . . apple or pecan?

    • Both! 😉 Thanks, Mia!

  3. Hi Pamela,

    To make it vegan/kosher what would you substitute for pie crust and for the filling in the apple and pecan pies?


    • You can use Earth Balance sticks for the crust and filling. I haven’t tried to make the pecan pie without eggs, though. Maybe replace them with Ener-G egg replacer.

      • Thanks! The butter flavor earth balance which has salt or their shortening sticks?

        • I have only tried the Buttery Sticks, but I have a feeling any of them would work fine. Use half the salt in the crust if you use the Buttery Sticks.

          • 2 sticks of butter? you didn’t say.

            • Yep! For a double crust pie, you need 16 Tablespoons. Pie crust is why pie is fattening.

  4. I have a very similar recipe to yours that I have been following for years. My pie crust, however, shrinks quite a bit when I bake it thereby reducing my pretty edges below the pie filling. What is causing the crust to shrink when baked? Thanks.

    • First off, if you’re pre-baking the crust, you should line it with parchment paper and pie weights. Or the dough didn’t relax enough before fitting it into the pie plate, so you can try letting it sit on the counter a few minutes before transferring it to the pie plate. Lastly, and I’ve done this a few times, is to freeze the dough for 15-20 minutes once it has been fitted into the pie plate and then baking it. That might help “freeze” the shape a bit. Hope that helps!

  5. Thank you for taking us through the steps of pie crust making which has always been intimidating to me. You are very clear in your instruction and actually seeing the process is fabulous. No more bought pies for us!

    • Why, thank you very much, Lois!

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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