Pie Crust Recipe
Many would argue that a pie just isn’t a pie without a great homemade pie crust. However, a lot of bakers are put off by the thought of taking on such a culinary task. They feel that making their own pie crust is a bit of a Mt. Everest for home bakers, but this is a process that gets easier every time you do it.
If you compare homemade vs. store bought pie crusts, each has its pros and cons. A store bought crust will win when it comes to time and convenience taking just seconds to unwrap while a homemade crust takes closer to 20 minutes to make. However, that’s just about where it ends for the store bought crust.
When it comes to price, homemade crusts are slightly cheaper costing the same (about $3.50) to make three pie crusts as it does to buy two.
And of course, when it comes to taste, homemade has store bought beat by a mile. Store bought crusts are generally tasteless and crumbly as opposed to flakey. And while some can be found with limited unhealthy ingredients, many of them are high in processed additives.
Other bonuses of homemade pie crusts are that you can make them any way you like. Also, the dough can be frozen so you can make a big batch and then use the rest as needed.
We have provided two pie crust recipes here, one for a butter crust and one for a traditional shortening crust. There are easy to follow directions provided for each. Just choose the one you think would complement your pie best and get ready to bake!
Then look forward to the joy on the faces of your family and guests when they bite into this delicious treat. And you can tell them, ‘Yes, it’s homemade. Even the crust!’
Flaky Butter Pie Crust Recipe (without shortening)
Makes 2 single crusts
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
1/2 cup ice water (must be ice water to get a flaky, non-chewy crust)
1. Combine flour and salt in a large bowl. Cut in butter with a pastry blender until mixture is coarse crumbs. A pastry blender does the best job of combining the ingredients without overworking the dough.
2. Sprinkle ice water, 1 Tablespoon at a time, evenly over flour mixture, tossing lightly with a fork until mixture forms an even ball of dough. Be sure to use a fork instead of your hands. You’ll avoid overworking/warming the dough.
3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours or overnight. Cold dough is an absolute must.
4. Once cold, remove the dough from the plastic wrap and divide in half. Place one ball (wrapped in plastic) back into the refrigerator until you’re ready to roll it out.
5. Roll the one ball of dough on a lightly floured surface, rolling into a circle about 12 to 14 inches round.
6. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
7. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
* I used a pastry cloth and rolling pin cover after way too many stuck-on dough issues over the years. It’s around $6 at Amazon.
I used this one (this is not an affiliate link, it’s a link to the one I bought but you can also Google the name and the link to Amazon will come up) :
I tried the set the negative reviewer there mentioned and have no idea why she loved it so much. The Regency set is awesome and cured my hatred of pie dough making. However, you do not need it to make a great crust.
Flaky Pie Crust
Makes 1 pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup solid vegetable shortening, cold
3 Tablespoons ice water
1. Combine flour and salt in medium bowl, cut in shortening with a pastry blender until mixture is crumbly.
2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.
5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
Try these with our great pie recipes from scratch.
If you need to pre-bake either crust, follow these directions:
1. After placing dough into pie pan, freeze until firm, about 15 minutes.
2. Preheat oven to 350 degrees F.
3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.
Try our great pie recipes!