Sprinkled Episode 7: Perfecting Pie Crust

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 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 🙂


  1. 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!

  2. 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.

  3. 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.

  4. I am having trouble with my dough stating together. What did I do wrong?

  5. 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!!!

  6. Sally thank you for this recipe I did blue berry pie instead because I didn’t have apples and it turned out great. The dough was a little sticky but I know why it was because I added to much ice water. It took a lot of time to cook but it was delicious.

    From Nadav

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally