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sally in the kitchen holding 2 pies

The key to making great pie is… GREAT PIE CRUST!

Do any of these sound like you?

  • You’re intimidated by pie crust
  • Your pie crust never turns out
  • You don’t have the faintest idea how to make pie crust

Today, in Sprinkled episode 7, I’m spilling ALL the beans for perfecting pie crust and it begins with a solid pie crust recipe. I teach you how to lattice pie crust and create a beautiful design using a leaf cookie cutter. This 15 minute video tutorial is my longest episode yet, but I want to make sure you walk away 100% confident in your pie crust abilities.

Because you can master pie crust on the 1st try!

slice of apple pie with lattice crust on a white plate

baked pie with leaf pie crust designs

Episode 7

Episode 7 recipe: Buttery Flaky Pie Crust and Deep Dish Apple Pie

Do you prefer all butter pie crust? You can use my all butter pie crust recipe and apply the same tips shared in the video. Let me know if you find episode 7 helpful!

What is Sprinkled?

View all Sprinkled videos.

Earlier this year, a video production crew filmed me at work in my kitchen. Most of the time was spent filming step-by-step recipe tutorials, but they also filmed me working, writing, photographing, and recipe testing. The series is called Sprinkled. 🙂 For the recipe tutorials, I selected my favorite blog recipes ranging from cookies and cake to brownies and pie.

Coming Next: Episode 8

Get ready for Christmas cookies! Check back in December for the Sprinkled final episode.

Brown butter sugar cookies with extra sprinkles

Sprinkled episodes are featured every month on my blog in partnership with my talented production & multimedia crew, Grateful & Co. Want to stay updated? Subscribe to my blog and each new blog post will be emailed to you on the day it’s published, including when a new Sprinkled episode is live! Sprinkled photos and videos by Grateful & Co 🙂

Reader Questions and Reviews

  1. Hey Sally, this is your best video yet; you seem so comfortable/at ease in front of the camera now! Love the pie decorations…..but truth be told, the lattice scares me. (Says the spatially challenged woman who can’t get her star bread points even.) But there is hope for me; I bought an apple slicer/corer today that has 16 insets- that should help me make even triangles. I’ll let you know if I give the pie a try…..the problem is I’m not allowed into my cousin’s house unless I bring a batch of your brownies. Maybe I can make make the pie dough and fill it with your brownie batter, LOL!!! Hope you and your family have a wonderful Thanksgiving and I can’t wait until cookie week! (My kid’s friends affectionately call me “Cookie Lady.”) So looking forward to adding to my repertoire…….

    1. Thank you so much! It’s SO HARD to be in front of the camera. I don’t know how actors and actresses do it. Talking into a camera feels so unnatural, especially when you’re talking AND doing something at the same time. But pie crust is 2nd nature to me so that must be why this video felt so easy! I appreciate it so much.

      PS: brownie pie in pie crust is definitely a thing HAHA! Hope your Thanksgiving holiday is wonderful too. Let me know how the pie turns out.

  2. I loved watching you make pie crust & pie! I made your pie crust and apple pie once and they are fabulous! Looking forward to the next episode! Love cookies!

  3. I dread making a pie crust. I hope to make one as soon as I watch the video and will comment on how it turns out. I wish you and your family a Happy Thanksgiving.

  4. Happy Thanksgiving Sally,
    Another wonderful episode! I really appreciated the in-depth look at pie crust making. I haven’t used shortening in my pie crust since my grandmother was alive. Time to crack out the Crisco! You truly are a joy to watch. Can’t wait for Episode 8.

  5. Ahh! I have been waiting for another Sprinkled episode. So excited for this one! Kinda sad that episode 8 is the last one . But anyways, great episode! Love them all.

  6. Sally, you gave me the confidence to try pie crust again! I’ve done it in the past and never been happy with the results. I’ve made two pies in the last month using your crust recipe and the finished products were delicious! I’m making another one this weekend for one more practice run before Thanksgiving and I expect it will be just as yummy. Thank you for all of your helpful tips and guidance.

    1. I’m so happy to read this!! Happy pie baking this weekend 🙂 Let me know how it goes!

  7. Great video, Sally! It’s always so helpful to watch you making something, because then when I’m doing it I know exactly how something should look, every step of the way.
    Also, good for you, for getting up in front of a camera to do this for us! You look great, and I’d never guess that you are the least bit uncomfortable. Pie dough is deployed one week early for turkey day! (for experimentation purposes exclusively. I am not an impatient person 🙂

  8. Thank you for the pep talk and the clearcut video! I’m going to stop cheating with frozen commercial pie crusts and make my very first piecrust.

  9. Some really great tips particularly learning how the dough feels for a good crust.
    I’m probably old enough to be your mother . When I learned to make pie crusts we didn’t have a pastry cutter so we used two dinner knives making crisscross cuts thru the flour shortening mixture. Came in handy during my poor college days.

  10. Thanks for such a great video Sally! Perfect timing, of course.
    Was wondering if you have any tips on using foil pie dishes. I know glass is preferred, but I’m making some pies for friends to take to their family dinners on Thanksgiving, and don’t want to give them the responsibility of returning my glass pie dish.
    Would you have to grease a foil pan? Would you double up so it cooks more evenly? Or would you avoid it all together?
    Have a wonderful Thanksgiving!

  11. Once again a wonderful video. It is difficult to be so relaxed in front of a camera and you do an excellent job! I will be making your all butter crust today for my pumpkin pie. I brought back a can of pumpkin from the US and pumpkin pie will be one of the desserts for tomorrow’s expat Thanksgiving. I would make your chocolate coconut tart as well, but there are people coming with both coconut and almond allergies so I had to come up with another chocolate tart recipe. Thanks for the videos and the wonderful recipes.

    1. Hi Amy! Thank you so much for watching. Let me know how both pies/tarts turn out! Have fun celebrating.

  12. I think you are so adorable, Sally! I love that you don an apron…and cute ones at that! I’ve been enjoying your videos but this pie crust video takes the cake. I’ve always struggled with pie crusts and it was very humbling and frustrating at the same time when my daughter made a perfect pie crust the first time she tried. I’ m going to try your recipe and I’ll show her who makes the best pie crust…lol! She reads your blog as well so here’s hoping she misses this one.

    1. Thank you so much Judy!!! Here’s hoping your next pie crust adventure ends with success. I’m positive it will. Let me know how it goes!

  13. Love your pie dough! It is my go to recipe now, has been since I tried it a few years ago.
    I take the extra dough pieces and dip them in cinnamon sugar and fry them. Kids love it!

  14. Help! I tried making your pie crust recipe but it fell apart when I started rolling it.I thought I followed your instructions but maybe I did something wrong? I’ve made my mother’s recipe for years and never had any problems but I wanted to try a different recipe. Thanks

    1. Hi Nancy! It sounds like the dough wasn’t moist enough. Use moistened fingers to work ice water back into the dough until it’s easy to roll out again.

  15. I finally succeeded at making a homemade pie crust and it is all because of this tutorial! The last time I failed at making pie crust my father seriously asked me if I used plastic to make the crust, it was so tough you could hardly cut it! But after watching your video I felt confident I have what it takes to make pie crust. I just focused on your advice to be gentle on the dough. Even though I second guessed everything I did and was sure that I was messing it up, it came out flaky and tender and delicious. It wasn’t pretty like yours, but that will come later. I’m celebrating one win at a time.

  16. Hi Sally.
    I enjoyed watching your pie crust sprinkled video episode . I do not know how to make a pie at all
    Let alone a pie crust. This was very informative, like all your sprinkled video episodes you do a very good job with the instructions you give.
    I like the interview segments of the videos as well.
    I will be watching your final episode of this series.

    1. Thank you so much for watching these episodes, Heather! I’m really happy readers have been finding them helpful, especially for “tricky” recipes like homemade pie crust.

  17. I’v been trying to get the perfect pie crust right for the last year and a half and this tutorial helped me finally nail it! I’ve always had a crust that’s just a TINY bit too dry, and seeing how yours came together really helped me visualize how it should look! So, I added 1-2 extra tablespoons of water and my dough was perfect! Thanks Sally!

  18. Sally — Thank you for this tutorial. I have been trying to mast pie crusts for some 30+ years. My mom was a fantastic baker, so I’m trying to do her proud; however, every time I try, my crust edges break as I’m rolling out the dough. I’ve tried many different recipes, even rolling out the dough without chilling it. No luck. Any suggestions? Could it be the dough was too dry, even though it came together? I’m going home after work today and trying your recipe. Wish me luck!

    1. Hi Joanne! If your pie dough is cracking around the edges, it is too dry. Most pie dough recipes don’t call for enough water. I add up to 2/3 cup of ice water to my pie dough, especially during the dry winter months! To fix it, moisten your fingertips with water and work the moisture into the cracked dough.

  19. This pie looks so delicious! I have never made an apple pie before, but this Sprinkled episode inspired me to try. Thanks for the wonderful instructions and ideas!

  20. Thank you so much for your super easy to follow recipe and wonderful tutorial video. I’ve always considered myself a good home cook but baking pies terrifies me. This evening I made my pie dough and it’s currently chilling in the fridge. I’m so excited to see how they turn out!!!!

  21. I absolutely LOVED this vid! Thanks for showing how simple and easy it is to make pie crust. I’ve tried before, but didn’t know the simple secret to great pie crust. Now I KNOW I can do it and make my yummy apple pies even GREATER! I’m SO excited! (can you tell? lol). You’ve become my favorite baking guru. I always check my baking recipes with yours, and I’ve never had a fail using the tips you provide. Thanks SO much!

  22. YO Sally!
    I LOVE this recipe. I’ve been having a little trouble with the dough tearing/cracking when I’m rolling it out. Sometimes I can’t really move it around or put it in the pie dish without tearing it. Am I not adding enough water? Idk This video is awesome and I know I am the one screwing it up lol

    1. Hi Joe, I’m happy to help. Whenever readers are having trouble with pie dough– it’s cracking, too dry, falling apart, etc– it’s usually because there wasn’t enough water in the dough. 1/2 cup of ice water is my baseline. When in doubt, add more ice water. When cutting in the butter and shortening, less is more. Don’t overwork them. Make sure both fats are very cold. I hope this helps for next time!

  23. The dough was wet after 2T of water. What did I do wrong? I could have worked the butter and shortening in too much as it was already kind of a dough before I added water. Will the crust still turn out okay, or should I scrap it and start over?

    1. Hi Beth, I’m just seeing your comment now. So this happens when the butter and shortening are over-worked in the dough and/or both were too warm. Keep both as cold as possible and only work them into the flour until coarse crumbles form. I recommend starting over. The dough will be difficult to roll out since it’s so dry.

  24. Just wanted to share that I used Nutiva shortening, which is made of coconut and palm oils, for the shortening in your Homemade Buttery Flaky Pie Crust recipe, and it turned out so amazingly. Thank you for all the wonderful tips, instructions and videos! Oh my gosh and I used it to make your Double Crust Chicken Pot Pie recipe (substituting beef since that’s what I had), and it was the best thing ever. Beyond words of yumminess.

  25. Sally – you have single-handedly taught me how to make pie <3 <3 currently using your recipe to make a glorious Christmas meat pie!! For those of us without moms or grandmas who bake, sending so much love and gratitude. You're just the best!!!

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