Homemade Pie Crust
This delicious pie crust will work with any kind of pie, fruit, cream, pumpkin, etc. and tastes delicious!
Servings: 1 7-10 inch 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.