pie crust from scratch recipe

Written BySheba G Updated On
pie crust from scratch recipe
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The Best pie crust from scratch recipe

I have been making pie crust from scratch for years, and it’s a recipe that never fails to impress my family and friends. There’s something special about taking a simple mixture of flour, butter, and water and turning it into a flaky, tender crust that’s perfect for any occasion. Whether I’m making a classic apple pie or a savory chicken pot pie, this recipe is always a winner.

I love that it’s so versatile – you can use it as a base for sweet or savory fillings, and it’s always a crowd-pleaser. Plus, it’s surprisingly easy to make from scratch, even if you’re new to baking. I’ve made this recipe countless times over the years, and it never gets old.

My kids love helping me mix the dough and shape the crusts into perfect little pies. And when we’re all done, we get to enjoy the fruits of our labor – a delicious homemade pie that’s sure to become a family favorite. One of the things I love most about this recipe is the way it makes me feel connected to my ancestors.

My grandmother used to make pies from scratch all the time when I was growing up, and now I get to carry on that tradition with my own family. It’s amazing how something so simple can evoke such strong emotions and memories. This recipe is more than just a collection of ingredients – it’s a way of preserving history and creating new memories with the people I love.

So if you’re looking for a recipe that will become a staple in your household, look no further than this pie crust from scratch recipe.

Classic Pie Crust from Scratch

Classic Pie Crust from Scratch

4.8 from 1362 votes

A flaky and buttery pie crust made from scratch. This recipe is perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 and 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

👨‍🍳Directions

1Place the flour, salt, and sugar in a large mixing bowl.
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 will give the crust a flaky texture.
5Gradually add ice water, one tablespoon at a time, stirring gently with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the crust tough.
7Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together.
8Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
9This resting period helps to relax the gluten and makes the dough easier to roll out.
10On a lightly floured surface, roll out the chilled dough using a rolling pin until it is about 1/8-inch thick and 2 inches larger than your 9-inch pie dish.
11To ensure even thickness, roll the dough from the center outward in all directions.
12If the dough becomes too warm or sticky, refrigerate it for a few minutes before continuing.
13Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the sides and bottom.
14Trim the excess dough, leaving about 1/2 inch of overhang.
15Crimp the edges using your fingers or a fork to create a decorative border.
16Preheat your oven to 425°F (220°C).
17Line the pie crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling.
18Bake for 15 minutes, then remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is golden brown and set.
19Look for a slight golden color on the crust.
20If the crust begins to brown too quickly, reduce the oven temperature to 375°F (190°C).
21Remove the pie crust from the oven and let it cool completely on a wire rack before filling it with your desired pie filling.
22Allow the crust to cool for at least 10 minutes before adding the filling.
23This will prevent the filling from making the crust soggy.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
9-inch pie dish
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This pie crust from scratch recipe is always a good idea for any occasion. It works well for family gatherings, holidays, and even a simple family dinner. You can store any leftover dough in the refrigerator for up to 3 days, or freeze it for up to 3 months.

Just make sure to thaw it in the refrigerator overnight before using. This recipe is a classic that will never go out of style. It is a great way to bring family and friends together over a delicious homemade pie.

Plus, the health benefits of making it from scratch are undeniable. You control the ingredients, so you can make it as healthy or indulgent as you like. It is a recipe that I will continue to make and share with my loved ones for years to come.

❓ Frequently Asked Questions About Pie Crust from Scratch

Q: What type of flour is best for making pie crust from scratch?

For making pie crust from scratch, you’ll want to use all-purpose flour with a high protein content. This type of flour will give your crust a stronger gluten structure, which is essential for creating a flaky texture.

Q: Can I use cold butter instead of ice-cold butter?

No, you should not use cold butter when making pie crust from scratch. Instead, you should keep your butter at room temperature until you’re ready to use it. This will help ensure that your dough comes together smoothly.

Q: How do I prevent my pie crust from becoming too soggy?

To prevent your pie crust from becoming too soggy, make sure to bake it until it’s golden brown before adding any fillings or toppings.

Q: Can I use this pie crust recipe for gluten-free baking?

This pie crust recipe is not suitable for gluten-free baking due to the high protein content in traditional all-purpose flour.

Q: How long does pie crust keep in the fridge?

Pie crust typically keeps in the fridge for 3-5 days before needing to be frozen or discarded.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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