Homemade Pie Crust doesn't have to be difficult. This easy pie crust recipe is foolproof and tastes great. Yes, going to the store and buying pre-made pie crust is easy, but there is a great satisfaction that comes with making your crust from scratch!
It took me years to finally try making a Homemade Pie Crust. I love pie, and it might be my favorite dessert! Warm fruit, flakey crust, and ice cream on top, yum!! I skipped the homemade crust time and time again, and just went for store-bought. However, I always made my homemade pie filling. I finally decided a few years ago that I needed to stop the nonsense and just make my crust! Why does it seem so intimidating? It was so simple to make and came out great my first try. If you need a pie recipe for this crust them make sure to check out my Dutch Apple Pie, It's my all-time favorite pie recipe!
How to make Homemade Pie Crust:
Step One: Start by whisking together your dry ingredients then adding the sliced COLD butter. Make sure your butter is cold right out of the fridge.
Step Two: With a fork or your hands mash and crumble until you get a good crumbly like in the picture below.
Step Three: Then ice ICE COLD water! Using cold is important so your crust does not get warm and sticky.
Step Four: Knead bread on a surface that has been sprinkled with flour. Roll it out and your pie crust is ready.
How to store your pie crust:
To store roll your crust into a ball and wrap with plastic wrap. You can keep in the refrigerator for up to 3 days. To freeze this pie place your wrapped crust in a freezer bag and place in the freezer for up to 3 months.
How to bake a homemade pie crust:
Bake with filling: If you are filling your pie with something that needs to be baked (apple pie, cherry pie) then make your dough, fill, and bake it according to the directions of that recipe.
Blind baking: Otherwise you can bake the pie crust and fill it with a no-bake filling like chocolate pudding or no-bake peanut butter filling.
When blind baking your pie crust to use for a no-bake pie filling place parchment paper side then fill with dried beans or pie weights. This will help your pie crust from rising. Another option would be placing several small holes in the bottom of the pie and around the edge to make sure it does not rise.
I used a fork and when around the entire bottom of the pie before baking it. Bake at 400 degrees for 14-15 minutes or until golden brown.
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Here are some pie recipes for your crust:
Mini Pumpkin Pies: I love pumpkin pie and this recipe is hands down the best one I have ever made. I could not stop eating them!
Classic Apple Pie: The classic apple pie! This recipe is so good and so simple to make, you will love it.
Apple Pie Cookies: A new way to do pie, in cookie form. These are mini pies that are the size of a cookie and one of my favorite ways to make an apple pie.
Homemade Pie Crust
- 2 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup cold butter
- ¼-1/2 cup ice cold water
- In a mixing bowl add flour, salt, and sugar and mix together well. Slice butter and use a fork to mix in with flour mixture until you have a crumbly texture. Next, add cold water slowly until you get the right consistency (you don't want your dough to wet and hard to roll). I added the full ½ cup to mine. When rolling the dough, sprinkle cutting board with flour.
- Use hands to knead the dough then separate the dough in half.
For filled and cooked pies (like apple or cherry):
- Roll out both sections of dough place one on the bottom of the pie pan, fill, and top with the 2nd rolled out dough. Seal and bake according to directions.
For no bake pies (blind baking):
- Roll out and place in a the pie pan. Place parchment paper and weights or dried beans inside crust and bake at 400 degrees for 15 minutes. Allow to cool then fill and refrigerate according to directions.