See all videosHow to Make Pie Dough (4:47)

MOOMSHINE

This technique will work with any pie-dough recipe. I, too, am anti food processor, but the tip to chill, and chill again is invaluable. - 6/23/17

ALURALUR

Excellent instructions/tips! I can probably find the amount of butter to use from similar recipes, but I'd like an ingredients list if not the complete written instructions. Who wants to start and stop a video when you're trying to cook or bake? - 6/6/17

TERMITEMOM

It would be nice to have the recipe. - 4/7/17

MILPAM3

Using ground flax seed instead of a bit of the flour adds even more fiber. Since you already have two pieces of plastic wrap, use them on either side of the dough when you roll it out and no additional toughening flour is necessary. Roll crust, then lift and replace the wrap, flip and repeat. - 12/30/16

CHRISFROMCT

I'm a pretty good cook & baker, with no success making a pie crust. This video gave some good hints & I look forward to giving the process another try.

Question - how useful have folks found a food processor to be? .. .. .. I don't own one, but have thought about it - 12/15/16

I_WANT_TO_RUN

Like this, can't find a way of saving the video for later! - 10/22/15

PIDDYCAN

nutritional list? - 6/10/14

GADGETCC

I never made pie dough, but this looks do-able. I like Chef Megs videos, but I wish she would do more. Especially if she did some on how to get kids to eat healthy. - 5/23/14

CRAFTSFAN1

Love how easy you make the dough. Thank you Chef Meg. I was looking for a dough with whole wheat flour. - 3/4/14

HIKETOHEIGHTS

Can't wait to make this. Just love Chef Megan's recipes. I learn so much from her videos also. - 2/11/14

RUTHEY01

I couldn't agree more URBANAUDREYE! I use pastry cutter also. My grandmother taught me to make pie crust when I was little using a pastry cutter and crisco and my crusts are ALWAYS light and flaky. And how can you get the mix to look like little peas when using a food processor? - 11/20/13

URBANAUDREYE

First, I'm offended by the use of a food processor. Does no one believe in a good old fashioned pastry cutter anymore? Second, my grandmother made a very similar recipe in a larger quantity, and rather than adding the water right away, use what we needed, and refrigerate the rest for future use. - 11/16/13

HAPPYGENNY

Chilling is necessary to stop the butter pieces from melting into the flour. When they get hot, the moisture in them expands, creating the flaky layers. Dough that is warmed yields a tough, lifeless crust. - 10/3/13

MOONBEAMCHICK

A friend told me about her mother always chilling the dough and using ice water. Must be the best thing to do. - 12/24/12

PINK4YOUTOO

Chilling must be a plus! - 12/12/12

2PUMPKIN

The measurement for butter was on the video at 1 stick. If you need the measurement in tablespoons, it is shown on the paper wrapped on the butter. - 12/5/12

KAYYAK1

Could the actual recipe with quantity of ingredients be shown? - 12/5/12

NITTINNANA

Agree - no real indication of butter amount. It looked like maybe a Tbsp or so, but this really needs to be edited to give better information. - 12/4/12

NONNAOF2

The crust looks good, but I'm unsure on how much butter to use??? - 12/3/12

OWISEONE76

it looks good but how much butter? - 12/3/12

PWIFE46

Yeah,I didn't get the measurements either.Otherwise it looked pretty easy. - 11/22/12

GILMAR1

No measurement's or ingreadents given. - 11/22/12

ARABELLA10

How much butter???? - 10/22/12

SYLRPT

Did she even tell us how much butter to use? Not so helpful!
- 10/22/12

NROSSITER

Can you use whole wheat pastry flour instead? - 10/5/12