homemade pie pastry recipe

Written ByJenny Smyth Posted on
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The Best homemade pie pastry recipe

I’ve been making homemade pie pastry for years, and it’s a recipe that never fails to impress my family and friends. I first learned how to make it from my grandmother, who was an excellent baker.

She taught me the importance of using cold ingredients and not overworking the dough, which is key to achieving a flaky and tender crust. I’ve experimented with different types of flour and fat, but I’ve found that using all-purpose flour and a combination of butter and shortening produces the best results.

The process of making homemade pie pastry is meditative, as it requires patience and attention to detail. It’s a skill that I’m glad to pass on to my children, who love helping me in the kitchen.

One of the things I love about this recipe is how versatile it is – you can use it to make sweet or savory pies, and it’s perfect for special occasions or everyday meals. The smell of freshly baked pie crust wafting from the oven is one of life’s greatest pleasures.

Not only does it taste amazing, but it also fills the house with warmth and comfort. Whether you’re a seasoned baker or a beginner in the kitchen, making homemade pie pastry is a worthwhile investment of time and effort.

Homemade Pie Pastry Recipe

4.6 from 1983 votes

A simple, buttery homemade pie pastry recipe perfect for any pie filling. This recipe makes a double crust for a 9-inch pie.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 and 1/2 cups all-purpose flour, plus more for rolling
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.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This should take about 2-3 minutes.
5The mixture should look crumbly and uneven, with visible bits of butter.
6Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
7You may not need all the water, or you may need a bit more.
8The dough should hold together when squeezed but should not be sticky.
9If the dough is too sticky, add a bit more flour.
10If it is too dry, add a bit more water.
11Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
12Divide the dough in half and shape each half into a flat disk.
13Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
14This resting period helps the gluten relax and makes the dough easier to roll out.
15On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
16Transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
17Trim the overhang to about 1/2 inch.
18Add your desired pie filling.
19Roll out the second disk of dough into a 12-inch circle.
20Place it over the filling.
21Trim the overhang to about 1/2 inch, leaving enough to crimp the edges.
22Crimp the edges using your fingers or a fork to seal the pie.
23Cut slits in the top crust to allow steam to escape.
24This will prevent the pie from puffing up and becoming soggy.
25Chill the pie in the refrigerator for at least 15 minutes before baking.
26This helps the crust maintain its shape during baking.
27Preheat your oven to 425°F (220°C).
28Place the pie on a baking sheet lined with parchment paper.
29Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C).
30Continue baking for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
31If the edges of the crust begin to brown too quickly, cover them with foil or a pie crust shield.
32Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
33This allows the filling to set and makes it easier to slice.
34Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 50mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 4g

📝Notes

Tips: Keep the butter and water as cold as possible to achieve a flaky crust. You can substitute some of the all-purpose flour with whole wheat flour for a healthier option. For a lattice-top pie, divide the top crust into strips and weave them over the filling before crimping the edges.

Watch Video Of How Homemade Pie Pastry Recipe Works

This homemade pie pastry recipe has been a staple in my household for years, and I highly recommend giving it a try.

It’s perfect for special occasions like holidays or family gatherings, but also works well for everyday meals like breakfast or lunch.

One thing I love about this recipe is how easy it is to reheat leftover pie – simply pop it in the oven at 350°F (175°C) for 5-10 minutes until warmed through.

❓ Frequently Asked Questions About Pie Pastry

Q: What type of flour should I use for this recipe?

A: I recommend using all-purpose flour for this recipe, as it will produce a light and tender crust. You can also experiment with other types of flour, such as whole wheat or pastry flour, but keep in mind that they may affect the flavor and texture of your pie.

Q: Can I use this recipe to make gluten-free pie pastry?

A: Unfortunately, this recipe is not suitable for gluten-free diets due to the presence of wheat flour. However, you can try substituting the flour with a gluten-free alternative, such as almond flour or coconut flour.

Q: How do I prevent the crust from becoming too brown during baking?

A: To prevent the crust from becoming too brown, you can try covering the edges with foil or baking the pie at a lower temperature for a longer period of time.

Q: Can I freeze this dough for later use?

A: Yes, you can freeze this dough for later use. Simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in your freezer for up to 3 months.

Q: What’s the difference between using butter and shortening in this recipe?

A: Using butter will give your pie crust a richer flavor and a more tender texture, while using shortening will produce a flakier crust with less flavor.

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