Homemade pie crust is super easy to make and this one tastes amazing! I have found my crust recipe to be the perfect buttery, salty and slightly sweet balance to any pie filling! Also, when it comes to pie dough the less you work the dough the better the crust tastes! So no long complicated processes here! This recipe is seriously a breeze!
Biggest tip on making pie crust! Keep things cold! Use cold butter, cold water and don’t work the dough too much so the temperature stays cold! This will give you a flaky and delicious pie crust because your butter will melt in between the layers of flour when you bake it!
What you need to make homemade pie crust:
Makes 1 bottom for a 7-10 inch pie crust, double recipe for top and bottom.
OR
Makes 3 – 3 inch top and bottom pies
OR
12 cupcake sized mini pie crusts bottom shells or 20 mini cupcake sized pie bites, bottom shells only.
- 2 cups flour
- 1 teaspoon salt
- 1/2 cup cold butter (diced before adding to flour so it can be worked into the flour without melting too much)
- 4 tablespoons sugar
- 6-7 tablespoons cold water
Instructions
- Mix flour, salt and sugar together.
- Add cold butter and with a pastry cutter, two fork or using your hands quickly mix the butter into the flour mixture. It will look like a buttery crumbly flour mixture.
- Add the cold water and work dough together until a dough that sticks together but isn’t sticky forms.
- Place dough between two sheets of parchment paper and roll out to desired thickness.
*If you are doing cupcake sized mini pies then roll to about 1/6th of an inch of thickness, cut with a round cookie cutter that is about 1 inch bigger that the cupcake tin you are using.
*For empty pie shells – place parchment over bottom and add beans or baking stones before baking. Bake for 15 minutes for mini pie shells and bites and 25 minutes for standard pie pan shell at 375 F.
*For Fruit Pies – Do not bake shells ahead of time but fill raw pie shells with fruit filling and bake at 375 F. for 30-35 minutes or until shells are golden.
*For Pumpkin Pie– Bake Shell for 20 minutes before adding pumpkin pie filling and baking an additional 20-25 minutes.
Homemade Pie Crust
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 1/2 cup cold butter diced before adding to flour so it can be worked into the flour without melting too much
- 4 tablespoons sugar
- 6-7 tablespoons cold water
Instructions
- Mix flour, salt and sugar together. Add cold butter and with a pastry cutter, two fork or using your hands quickly mix the butter into the flour mixture. It will look like a buttery crumbly flour mixture. Add the cold water and work dough together until a dough that sticks together but isn't sticky forms. Place dough between two sheets of parchment paper and roll out to desired thickness. *If you are doing cupcake sized mini pies then roll to about 1/6th of an inch of thickness, cut with a round cookie cutter that is about 1 inch bigger that the cupcake tin you are using.
*For Empty Pie Shells - place parchment over bottom and add beans or baking stones before baking. Bake for 15 minutes for mini pie shells and bites and 25 minutes for standard pie pan shell at 375 F.
*For Fruit Pies - Do not bake shells ahead of time but fill raw pie shells with fruit filling and bake at 375 F. for 30-35 minutes or until shells are golden.
*For Pumpkin Pie- Bake Shell for 20 minutes before adding pumpkin pie filling and baking an additional 20-25 minutes.