Making a decent pie crust is critical for making a good pie. A traditional pastry dough recipe can be challenging, but the classic oil-and-milk approach is relatively easy.
Yes, making pie crust is time-consuming, but nothing about it is difficult. I’ve written heavily-illustrated step-by-step instructions on a page called How to Make Pie Crust. I’ve also embedded two videos on this page that show how I mix dough and form both a bottom crust and a lattice-style top crust.
Video Instructions for Making a Pie Shell (Bottom Crust)
This video explains how to mix an oil-and-milk pastry dough and line a pie pan with it. The video runs just over six minutes:
Video Instructions for Making a Lattice Style Top Crust
The following video covers some of the same information as the preceding one. It explains how to mix an oil-and-milk pastry dough and use it to make a lattice-style top crust for a pie. The video runs about five minutes. Please note that the video ends with some information about baking a finished pie; that information doesn’t apply to every type of pie … the one I made in the video had a strawberry & rhubarb filling: