We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Types of Pie Crust?

By Sheri Cyprus
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

The different types of pie crust include dough and crumb varieties. There are also double and single crust pie shells as well as many different ways of finishing the crusts. Pie crust flavors and textures are also widely varied.

A basic crust recipe tends to be tender and flaky in texture as well as have a mild flavor. It's ideal for flavorful or light fillings. Some bakers like to add spices such as cinnamon, nutmeg and/or ginger to the basic dough to complement the filling such as for an apple pie. Using shortening and/or cream can create the most tender, delicate crusts, while heavier types are typically made for rich or savory fillings. The amount of sugar used in a basic pie crust recipe is omitted or greatly reduced for meat or other non-dessert fillings.

In basic dough pie crusts, butter may be used for half of the shortening to create a buttery flavor. Pressing one's thumb along the edge of a pie crust is a classic way of finishing the shell, but there are many other possibilities. The finger and thumb together can form triangular shapes on the crust's edge or fork tines may be pressed around it. On a double crust pie, the edges may be moistened with brushed-on egg white, before using the fork tine finishing method as a way of helping to keep the shell's contents from seeping through in the oven.

Double crust pies with a bottom and top are usually baked along with their filling. Single pie shell types, on the other hand, are often baked first and cooled before a cold filling is added. Cream fillings such as chocolate, banana or coconut are popular for a single pie crust that is either made from a dough or a crumb mixture. Phyllo pastry, used in many sheets to create layers, may form the base for either sweet dessert fillings or lighter savory ones.

Dough pie crusts are made from flour plus other dry ingredients that are mixed with shortening, then kneaded and rolled out to place in the pan. Crumb crusts are created quite differently. A popular way to make a crumb pie crust is to blend crushed graham crackers or cookies and mix the crumbs with melted butter. The mixture is then pressed into the bottom of a pie plate, baked and cooled before a filling is added. Another way of making a cookie crust for a dessert filling is to press a batter such as chocolate chip into the pie plate before baking and cooling it.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By Scrbblchick — On Feb 07, 2014

Never heard of a chocolate chip pie crust. Sounds interesting. I saw on "America's Test Kitchen" that their foolproof method of making a pastry crust was to use cold vodka instead of ice water. Something about the temperature of vodka not rising as quickly as the water temperature.

I do know when I start the process of making a pie crust, I put my bowl, fork and pastry blender into the freezer for about 10 minutes before starting, since using cold utensils is also helpful for making a good, flaky pastry crust. I learned that when I was a teenager.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.