There’s nothing quite like the buttery, flaky goodness of a homemade pie crust. Whether you’re baking up a classic apple pie or a savory pot pie, the crust is what brings it all together. Our good friend Allison from Hillside Homesteader knows a thing or two about making the perfect crust from scratch, and she’s here to share her tips, tricks, and a tried-and-true recipe that will have you ditching store-bought dough for good. Grab your rolling pin and let’s get baking!
One thing that has drawn me to the homestead lifestyle is the simplicity. Creating new recipes out of classic ingredients is a challenge I love to take on. I don’t make the same recipes very often because I’m constantly trying to use fresh and in-season ingredients that I have available in my own garden. One of my favorite ways to do that, is to bake pies. I like to make a wide variety of pies throughout the year, and while the type of pies I’m making varies, the pie crust is a staple in my kitchen. This simple pie crust recipe is buttery, flaky and can be used for all things sweet and savory.
The Perfect Pie Crust: A Step-by-Step Guide
This is a simple Creating the perfect pie crust is a delightful culinary adventure that transforms simple ingredients into a buttery, flaky masterpiece. Whether you’re a seasoned baker or a curious beginner, this guide will walk you through the process, ensuring your pies are always encased in golden perfection.
Equipment Essentials
Before you start, ensure you have the following tools:
· Mixing bowl
· Pastry cutter or food processor
· Rolling pin
· Plastic wrap
· Pie dish
Tips for Pie Crust Success
· Keep it Cool
: Ensure your butter and water are cold to achieve the flakiest crust. If you have a marble counter top that helps keep the dough cool also!
· Avoid Overworking the Dough
: Handle the dough as little as possible to prevent a tough texture.
With patience and practice, you’ll master the art of pie crusts, delighting friends and family with your homemade pies. This classic crust recipe can be used for fruit pies, cream pies, chicken pot pies, homemade poptarts, hand pies and so much more!
Perfect Pie Crust Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
Instructions
- Mix the Dry Ingredients In a large mixing bowl, combine the flour, salt, and sugar. Stir these ingredients together until well mixed.
- Cut in the Butter Add the chilled, diced butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. If using a food processor, pulse until you achieve a similar texture.
- Add the Ice Water Gradually sprinkle the ice water over the flour mixture, one tablespoon at a time. Gently mix until the dough begins to come together. You may not need all the water; add just enough until the dough holds without being sticky. I think I ended up using about 7 tablespoons.
- Form the Dough Gather the dough into a ball, dividing it in half if you are making a double crust. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least one hour. This chilling time is crucial as it allows the gluten to relax and the butter to firm up.
- Roll Out the Dough After chilling, remove one dough disk from the refrigerator. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Carefully transfer it to your pie dish, pressing it gently to fit. *If you’re having trouble transferring the crust to your pie dish, try flouring your rolling pin and rolling the dough onto it. Then lift it over your pie dish and unroll.
- Prepare for Baking If your recipe calls for a blind-baked crust, preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, bake for an additional 5-7 minutes or until golden, and then enjoy the best pie crust you've ever had!
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