If you are new to pie making, you might find Eat Your Heart Out’s pie making tutorial helpful. I like to also sprinkle a bit of sugar on the top. Then fold over the top and pinch the sides together to make a pop-over of sorts. Cut it into smallish pieces and spread jelly on one half. It doesn’t look as nice, but it works.Īnother thing you can do with the scraps is to combine them all into a ball, then roll the dough out. Also, I can often get a fourth crust out of the scraps that are leftover from the other 3 crusts. If you don’t need 3 pies at one time, simply freeze the other crusts. You’ll see that the recipe makes 3 crusts. It also handles well, doesn’t tear easily and makes a wonderfully, delicious flaky crust. I love that you don’t have to chill the dough before rolling it and I also love that it uses butter, not Crisco and as result is healthier. So I experimented a bit and came up with this recipe. Because for some reason, it wasn’t holding up to its name anymore and I was getting rather tired of the dough tearing every time I tried to make it. Several years ago I created this easy homemade pie crust recipe after getting frustrated with the Never Fail Pie Crust recipe that I had been using for years. You know the saying ‘easy as pie’? Well, this recipe makes that reality because it truly does make pie making easy!
#PIE CRUST FROM SCRATCH FULL#
There are affiliate links in this post – please read my full disclosure policy. The less you work the dough, the more likely you are to end up with a blue-ribbon winning pie crust.Finally, a homemade pie crust doesn’t tear easily and is super easy to work with! I love that it doesn’t require chilling and uses butter, not Crisco. Work the lard and butter into the flour until you have pea-sized pieces. Step 2: Use a simple pastry cutter or two forks, cut in the lard and cold butter by hand. Step 1: ln a large mixing bowl combine flour and salt with a large spoon. I recommend NOT using a food processor when making pie crust. It’s important not to overwork the ingredients and keep the pie dough cold.
There is no doubt that pie crust can either make or break a pie. Keeping the lard and butter cold keeps the fat from melting and is essential for creating a flaky pie crust. Should you chill pie crust before baking? This will help the pie crust retain it’s shape when baked. Chill lined pie pans – Cover the prepared pie pan with plastic wrap and chill for 20 minutes to 1 hour before filling with pie filling.Keep even pressure with the rolling pin across the entire circle of pie crust so the edges and center remain the same thickness. Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often.The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough. We recommend using a pastry blender and making pie crust by hand. Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not.Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with.Because there’s nothing better than homemade pie crust! What is the trick to making good pie crust?
#PIE CRUST FROM SCRATCH HOW TO#
While many struggle making pie crust from scratch, I’ll walk you through steps how to make pie dough by hand. It’s essential to keep all of the ingredients cold so we don’t make too much gluten. Cold water – Fill a glass measuring cup with ice cubes and add water.Salt – Brings out the flavor of baked goods.Butter – Adds a nice touch of flavor to this recipe and nothing beats the flavor of fresh butter.Sometime you can locate it at a butcher shop. Lard – Easily located in many old-fashioned mom and pop type of grocery stores in the baking aisle (near the vegetable shortening) or you can order it online.They have a higher protein level and make baked goods better. All purpose flour – Use a good brand of all-purpose flour for the best pie crust from scratch.This will help you keep prep work of making a pie from scratch smooth. Freezer friendly! Prep your pie shells ahead of time and freeze for later.Refrigerate it for a few days or freeze for a month or two. M ake ahead of time! You can make homemade pie crust ahead of time.Made with simple ingredients, readily available in your local grocery store.Use this pie crust recipe for all sorts of delicious homemade pies including Pecan Pie, Pumpkin Pie, French Meat Pie, and Chicken Pot Pie.
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