There is nothing better than a Homemade Pie Crust!! The flakiness you get from making it yourself is untouchable from a store bought crust. This is especially true when you are spending the time to mix up a scrumptious filling to go inside it, like our Cranberry Apple Pie…although it does add to your time in the kitchen it is TOTALLY worth it, and yes people will notice the difference. Now, I am not bashing or banning store bought crust…take my Coconut Cream Pie, or Asparagus Quiche recipes…both used store bought. But, when Fall rolls around and I get ready to bake up a crazy amount of pies, I love to make the homemade pie crust as well.
- 2 1/2 cups flour (all purpose)
- 1 tsp salt
- 1 cup unsalted butter (cut into small cubes)
- 1/4 c ice water (+more if needed)
- Using a food processor combine flour and salt, add in butter and pulse until it resembles coarse crumbs (pea size). If mixing by hand, use a pastry cutter to cut butter into the dry ingredients.
- Add ice water with food processor running until the dough begins to hold together but is not wet.
- You should be able to squeeze the dough gently into a ball without it crumbling apart (if you are not able to, add in additional ice water 1 tsp at a time)...do not overmix or your crust will not be flaky but will turn out heavy instead!
- Divide dough in half, shape into discs on plastic wrap. Wrap and place in fridge for at least 1 hour (or freeze up to 1 month if using later).
- When ready to use, roll dough on floured surface with a marble rolling pin. You can roll back over the pin to place over your pie dish, or use my fun trick (see site!).
Tips and Tricks for the perfect Homemade Pie crust every time
- Cut your butter ahead of time and keep cubes in the fridge so they are cold
- Chill EVERYTHING…yep even your bowls, processor blade etc…the colder it is the better your crust will turn out!
- Do not over-mix, I cannot stress this one enough! As soon as it starts to come together STOP mixing! This keeps it flaky!
- Roll your dough out on a piece of plastic wrap, this way you can pick the entire thing up and place nicely over your pie plate, gently pressing down the center (no more frustrating transfers…you’re welcome).
- Use a pastry cutter to cut your strips for lattice pies, or for crimping your edges if you are more focused on that!
Lattice Topping for your Pie
Use a pastry cutter to get the perfect lattice strips for topping your pie. Cut them about 1/2″ wide.
Weave the strips like a basket to create the lattice effect. You can see in the photo how I gently pulled the strips back to weave them. Be careful and work slowly so you don’t tear them too much!
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