This homemade pie pie recipe is buttery, flaky and my favorite tried-and-true. Today I’m sharing all foolproof tips and tricks to show you just how easy it is to make pie crust from scratch.
You can use these pie pie recipes for all kinds of delicious pies, including my favorite recipe for the perfect apple pie or my pecan pie!
The best homemade pie crust for all types of piesI’ve said many times on this site that making pancakes isn’t my favorite (unless it’s a pecan pie, which is why I make an exception!) Until about 5 years ago I wasn’t really confident making a pie crust from scratch. I would have waded into a graham cracker peel wherever I could … So I’d like to emphasize making it, or I’ll buy pre-made peels … it’s okay, but it’s not like homemade.
It’s a pie crust, and it’s really just a few ingredients and easy few steps. I dived into various recipes for pie crust and messed with the best way to make what I felt would be the perfect pie crust. And guess what? It turns out making a homemade pie crust isn’t as difficult as I had thought it was. In fact, it’s very easy to have the right pie crust recipe.
° 2 1/2 cups flour° 1 tsp granulated sugar° 1 tsp kosher salt° 1 cup cool butter° 2 tsp apple cider vinegar° 1/2 cup ice water
* Instructions :
In a large metal bowl, whisk together flour, sugar and salt.Add the cold cubed butter to the flour mixture and use a pastry slicer to mix the butter into the flour until it resembles coarse sand. If you have some large chunks of butter that’s perfectly fine.Add the vinegar and ice water and stir with a wooden spoon until it becomes very difficult, at this point use your hands to work quickly kneading the dough until it holds together. It should not be sticky, but if the dough is very dry or crumbly, add one tablespoon of water each time until the dough holds together.
Divide the dough in half and shape each part into a flat circle. Cover each dough with plastic wrap and put it in the fridge for at least an hour, or up to 3 days.
When you’re ready to use the dough, roll the dough a 1/8 – 1/4 inch thick into a 12-inch circle on a surface lightly sprinkled with flour using a rolling pin, if you’re using a standard 9-inch pie plate.Fold the dough or quarters and place it carefully in a pie dish. Gently press it into the plate, and trim the edges of the crust, leaving about 1 inch hanging down. Squeeze the edges of the peel with your fingers.Fill your pie with the required file.
Roll out the remaining dough as you did before to get a firm crust, if required. Place the dough over the pie and curl the edges to close it.Follow the baking instructions according to the recipe for the pie you are using. Fruit pie is usually baked at 375 degrees Fahrenheit for 45-50 minutes.
+ How to bake a blind crustFollow steps 1 through 5. Place the pie crust in the freezer for at least 30 minutes.
If you are going to bake the crust beforehand: place the rolled dough in a pie dish, and press the edges to form a crust. Using a fork, evenly make holes in the bottom of the shell to help prevent bubbles. Freeze the peel for at least 30 minutes.
Preheat stove ( oven ) 375 degrees F .Cut a large circle of parchment paper, like a crust roll, and place it in the frozen shell. Lay pie weights or dried beans on parchment paper. This simulates the filling of the pie as it bakes, holding it in place and preventing bubbles in the crust, along with the prickling holes you made with a fork.
Bake the crust for 15 minutes. Remove the peel from the oven and remove the weights and parchment paper. Place the peel back in the oven for an additional 10-15 minutes, until the crust is golden in color. If the crust starts to brown a lot, use a pie crust or aluminum foil guard to cover the crust and continue baking.