How to make a Pie Crust

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Howdy folks! 😊

Pies are among the easiest dishes to make, especially when you’re just starting out baking. The great thing about pies is they can be either sweet (think dessert pies like Pumpkin Pie, Apple pie etc) or savory (like Spinach & Mushroom Quiche). 😋

Other than a great filling, the pie crust (or casing) is the second most important bit to a delicious pie. You can buy these in stores pre-made nowadays, but you can also make your own from scratch, customized to your own delicious taste! 👌🏾

This is one such Pie crust recipe that I’m sure you’ll find helpful, and can turn to time and time again.

Enjoy! 😊

How to make a Pie Crust

Recipe by LubayaDifficulty: Medium
Prep time

15

minutes

Easy, standard Pie crust recipe you’ll return to time and time again, for both savory and sweet pies.

Ingredients

  • 1 1/2 cups All purpose flour

  • 1/4 Teaspoon Salt

  • 2 Teaspoons Castor Sugar (omit for Savory pies)

  • 1/2 cup very cold Butter/Margarine

  • 4-5 Tablespoons of Ice Cold Water

Directions

  • Start by whisking the dry ingredients together in a large bowl – flour, salt and sugar (if using). 😊
  • Next, break or cut the butter into small pieces, into the flour mixture. My preferred method is actually to grate the butter in – but for this to work well, it needs to be very cold and almost frozen. 😊
  • Crumble the butter into the flour with your fingers, until the mixture resembles coarse crumbs. Little lumps of butter are ok 😊. You can also do this in a food processor, f you have one, pulsing the butter and flour together until you have the course mixture referred to earlier.
  • The next step is to gradually add in the ice water, a tablespoon at a time, to the flour mixture. Start mixing it in with your hand until it starts to come together, and you can form a ball. 😊
  • Gently mold the dough into a ball, then press it with your hands into a flat disk. 😊
  • Wrap the dough disk tightly in plastic wrap or you can use a Ziploc bag, and refrigerate it for at least 2 hours, before the dough will be ready to use.
    Overnight is also ok, if you’re making this ahead. 😊
  • After 2 hours, or when you’re ready to use the pie rust, take it out of the fridge and roll it out on a lightly floured surface, using a rolling pin, to your desired size and thickness. 😊
  • For a standard 9 inch pie…transfer to your pie dish and trim, or crimp the edges as desired, then fill with your desired filling. 😊

    PS. This was Pumpkin filling shown here, for a Pumpkin Pie I made. Tasted Amazing! 😋
  • Final View…

After reading to the end...what do you think? :-)