Pie! I have a sweet tooth that I absolutely love to feed and making pies has been a favorite of mine for almost fifteen years. I have not always liked making Pie Crust, as it was tricky, and I had so many failures. However, I now love to make my own Homemade from Scratch Pie Crusts. We use this recipe for recipes such as quiche, pies, chicken pot pie, pop-tarts and more.
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Published November 25, 2015
Updated March 9, 2022
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Many Years of Trying
Pies… Absolute deliciousness!
This year, for Thanksgiving, I decided to make pies, and a few years ago I found a recipe for Paula Dean’s Pumpkin Pecan Pie. Yes, to answer your thoughts, it WAS amazing, and I decided to make it again. When I made the pie years ago, maybe 2-4 or so, I tried my hand at homemade pie crust.
It was failure. Serious epicenes. I could not make a simple pie crust, which is all of 5 ingredients. And since that terrible moment I have used store-bought pie crusts. There is nothing wrong with store bought yumminess, for years my husband Tyler didn’t realize that when I made homemade Chicken Pot Pie the crust was not, in fact, homemade! So, to conquer that fear… and if you are a cook or a baker like me you too might be afraid of cooking certain foods… pie crust was mine. How hard can they be?
I have recently found a blog; The Chef in Training and she has a recipe for pie crusts that she says was handed down and is basically no fail. To sum up, Nikki was not lying, and her recipe is super easy to follow! I have successfully made 5 homemade pie crusts that are delish, however, I do not add the sugar because we found that pie crusts are already sweet and adding the sugar makes them too sweet.
Homemade Pie Crust Recipe
Pie Crust Ingredients
1/2 tsp salt
2 2/3 cups flour
1/2 cup ice cold water
1 cup cold butter
Directions
1. Cut the butter into 1/4-inch cubes, then add the butter to the bowl of the Cuisinart food processor.
2. Secondly, combine flour and salt in the bowl of a Cuisinart Food Processor.
3. Turn the food processor on until the flour and butter blend and become coarse crumbles.
4. Add 1/4 cup ice cold water and then add a little at a time until the water is fully incorporated, and the dough does not stick to the sides of the bowl.
5. Separate this dough in three parts for three crusts and then place each in a plastic bag. Then close the bag and using your hands, form the dough into a flat hockey puck, let them rest for 1-hour in the fridge.
6. Take the pie crust out of the fridge and then roll out the crust on a well-floured surface with a rolling pin. I roll it down once or twice in a direction then spin the crust in a clockwise rotation to get it into a large square or circle shape.
7. Place the rolling pin in the middle of crust and flip one side over the top to carry it onto the pie pan, this is much easier than doing it with just your hands.
8. Flute the edges or make a design with the prongs of a fork. Below is a quiche I made using this Pie Crust recipe. To make the edges, for example, I used my thumb and pointer finger to pinch the edges.
Pie Crust Recipe
Ingredients for Pie Crust
1/2 tsp salt
2 2/3 cups flour
1/2 cup ice cold water
1 cup cold butter
Pie Crust Directions
1. Cut the butter into 1/4-inch cubes, then add the butter to the bowl of the food processor.
2. Secondly, combine flour and salt in the bowl of a Cuisinart Food Processor.
3. Turn the food processor on until the flour and butter blend and become coarse crumbles.
4. Add 1/4 cup ice cold water and then add a little at a time until the water is fully incorporated, and the dough does not stick to the sides of the bowl.
5. Separate this dough in three parts for three crusts and then place each in a plastic bag. Then close the bag and using your hands, form the dough into a flat hockey puck, let them rest for 1-hour in the fridge.
6. Take the pie crust out of the fridge and then roll out the crust on a well-floured surface with a rolling pin. I roll it down once or twice in a direction then spin the crust in a clockwise rotation to get it into a large square or circle shape.
7. Place the rolling pin in the middle of crust and flip one side over the top to carry it onto the pie pan, this is much easier than doing it with just your hands.
8. Flute the edges or make a design with the prongs of a fork. To make the edges, for example, I used my thumb and pointer finger to pinch the edges.
Today is Thanksgiving on November 25, 2015. I made a Pumpkin Pie, Pumpkin Pecan Pie, Pecan Pie, and an Apple Pie. I do believe I have created a pie baking monster!
Bake on good folks, bake on!
Enjoy!
~Monica
