home made pie crust recipe

Written ByJenny Smyth Posted on
home made pie crust recipe
Jump to Recipe Jump to Video Print Recipe

The Best home made pie crust recipe

I’m so excited to share with you my favorite homemade pie crust recipe. As a busy mom, I’m always looking for ways to make mealtime easier and more enjoyable for my family. This recipe has been a game-changer for us, and I know it will be for you too.

The best part is that it’s incredibly easy to make and requires just a few ingredients. I’ve been making this pie crust from scratch for years, and it’s become a staple in our household. My kids love helping me roll out the dough and getting their hands messy with the flour.

It’s a great way to spend quality time together as a family. Plus, the end result is always delicious – flaky, buttery, and perfect for any occasion. Whether we’re having a family dinner or just need a quick dessert fix, this pie crust is always a hit.

And the best part? It’s actually good for you too! Made with wholesome ingredients like butter and flour, it’s a healthier alternative to store-bought options.

So go ahead and give this recipe a try – I promise you won’t be disappointed! I’ve also included some helpful tips and tricks below to make the process even smoother.

Classic Homemade Pie Crust

Classic Homemade Pie Crust

4.7 from 1494 votes

This homemade pie crust recipe is flaky, buttery, and perfect for any pie filling. It is easy to make and requires just a few simple ingredients and basic kitchen equipment.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold, cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will ensure a flaky crust.
5Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6You may not need all the water, or you may need a bit more.
7The dough should be slightly crumbly but hold together when pressed.
8Be careful not to overwork the dough, as this can make the crust tough.
9Turn the dough out onto a lightly floured surface and shape it into a ball.
10Divide the dough in half if making a double crust pie.
11Flatten each half into a disk shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
12This step is crucial for a flaky crust as it allows the gluten to relax and the butter to firm up.
13On a lightly floured surface, roll out the chilled dough using a rolling pin.
14Start from the center and roll outwards, turning the dough as you go to ensure an even thickness.
15Roll the dough out to about 1/8 inch thickness, or slightly larger than your pie dish.
16If the dough becomes too warm and sticky, place it back in the refrigerator for a few minutes to firm up.
17Gently transfer the rolled-out dough to your pie dish.
18Press the dough into the sides and bottom of the dish, ensuring it is evenly distributed.
19Trim the edges, leaving about 1 inch of overhang.
20If making a double crust pie, repeat with the second disk of dough and place it on top of the filling.
21Crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
22Preheat your oven to 425°F (220°C).
23If you are making a double crust pie, you can brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish.
24Place the pie on a baking sheet to catch any drips and bake for 20 minutes.
25Then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
26If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 12g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 200mg🌾Total Carbs: 21g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 2g

📝Notes

Tips: For a double crust pie, double the recipe. You can substitute whole wheat flour for a healthier option, but the crust may be denser. For a crispier crust, brush the bottom crust with an egg wash before adding the filling.

Watch Video Of How Classic Homemade Pie Crust Works

This homemade pie crust recipe is a classic for a reason. It’s versatile, delicious, and perfect for any occasion. You can store the dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just thaw it in the refrigerator overnight before using it.

This crust is always a good idea for any occasion and works well for family gatherings. It’s a perfect recipe for an occasion or daily eating. The crust is flaky, buttery, and full of flavor. It’s a perfect recipe for any occasion, whether it’s a holiday gathering or a weeknight dinner.

It’s a recipe that my family loves and requests often, which makes me happy to share it with you. It’s a recipe that I’m proud to share with you. This pie crust recipe is a classic for a reason. It’s versatile, delicious, and perfect for any occasion.

Plus, it’s a great way to get your kids involved in the kitchen. They’ll love helping you make this pie crust and seeing the final result of their hard work. It’s a perfect recipe for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Pie Crust

Q: What is the best type of flour to use for this recipe?

The best type of flour to use for this recipe is all-purpose flour. However, you can also use bread flour or pastry flour if you have them on hand.

Q: Can I use a food processor to make the dough?

Yes, you can use a food processor to make the dough. Simply add the ingredients to the processor and pulse until the dough comes together.

Q: How long does it take to chill the dough?

The dough needs to chill for at least 30 minutes before rolling it out.

Q: Can I freeze the dough for later use?

Yes, you can freeze the dough for later use. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.

Q: What is the best way to store leftover pie crust?

You can store leftover pie crust in an airtight container at room temperature for up to 3 days or freeze it for up to 3 months.

Similar Posts