Homemade Pie Crust
Pastry baking can be a little overwhelming to the new baker. But making a pie crust from scratch can be quite easy. This Homemade Pie Crust recipe will teach you how to make your own pie crust that can be filled with whatever kind of filing you like. Easy pie recipes on the internet are abundant, but sometimes the recipes don't focus specifically on making pie crust, which is why this recipe will come in so handy. One of the tips of pastry baking is to not handle to pastry dough too much. This can make the dough really tough instead of light and perfectly flakey.
What are your favourite pie fillings that you would fill this pie crust with? There are so many great pie fillings like cherry, apple, blueberry, black berry, raspberry, or even pecan or pumpkin pies. This pie crust recipe could also be used to make nice little tarts.
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Makes (2) 9" Crusts
This is a printable recipe.
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup butter or shortening
4-5 tablespoons cold water
Mixing the Dough
Measure the flour into a mixing bowl and mix in the salt, add in the shortening or butter.
With a pastry blender or two knives, cut in until you have it the consistency of coarse meal.
One spoonful at a time, sprinkle with the cold water.
Mix lightly with a fork until the dough clings together and cleans easily from the bowl.
Separate into two evenly sized flattened balls and chill until you are ready to use.
To Roll Pastry
Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.
Roll each of the flattened balls.
If you only require one for the recipe, then just roll out one and you can freeze the other until you need it wrap.
Roll out the crust so it is about 1" larger than the plate you are putting it in.
If preparing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.
To Line The Plate
Roll the pastry over your rolling pin and transfer it to the pie plate.
Unroll it and ease into place, being careful not to stretch the pastry.
Trim off any extra pastry, and freeze, or else use to decorate the top of your pie.
For Baked Pie Shells
Flute the edge of the pastry in your favorite way.
Prick with at fork at 1" intervals and bake in a preheated oven to 450˚F for 10-12 minutes or until golden brown.
Cool before adding the cooked filling.
For Unbaked Pie Shells
Prepare as above but do not prick the pastry.
Add the uncooked filling and bake as directed in the filling recipe.
Double Pie Crusts
Add filling to the pastry lined pie plate and moisten the edge.
Roll out the top crust, roll over rolling pin and unroll on filled pie.
Trim off the excess pastry; seal the edge and flute.
Make slits in the centre to allow steam to escape.
Bake as directed in the filling recipe.
This recipe can be used for both sweet dessert pies, and also for savory pies.
If making tarts, use this same recipe and a tart cutter to the size needed.
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Nutrition Facts for: Homemade Pie Crust From Grandmother's Kitchen
Ingredients: All purpose flour, salt, butter or shortening, water.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for ONE recipe which makes 2 pie shells. servings. * Per 2 pie shell servings: Calories 1903, Calories from Fat 1259, Total Fat 139.9g 215%, Saturated Fat 87.7g 438%, Cholesterol 366mg 122%, Sodium 2730mg 114%, Potassium 242mg 7%, Carbohydrates 143.2g 48%, Dietary Fiber 5.1g 20%, Sugars 0.6g, Protein 20.8g, Vitamin A 85%, Vitamin C 0%, Calcium 7%, Iron 48%
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