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Dessert Recipes

Easy Pie Crust Recipe and Some of My Favorite Pies



This may not be the most exciting of posts, but it is a useful post if you are planning on baking a pie with your very own homemade pie crust. I think everyone should bake their own homemade pie crusts!!

This is a pie dough recipe that I love and has always worked for me. It has butter and it has vegetable shortening in it. If you can get your hands on lard, it would be also fantastic! If you can't, no worries! It turns out perfect using vegetable shortening.

I make sure my butter is very cold. I also use my food processor. I find that when I mix the dough together without, I sometimes overwork it. With the food processor, I can pulse it and control the consistency better. But that is just me. You may prefer to put it together on your counter using your hands.

Kate from the Art of Pie says the only equipment you need is a bowl, a knife and a fork. She also suggests you remember to "think happy thoughts". And that's funny she mentions that, because I do! Really, I do think happy thoughts when I make my dough. There is something so relaxing and truly joyous about making your own pie dough. Maybe it's the gratification I know I will feel when I place the pie in the oven...no matter what kind of pie it is. I know that soon my house will have the most scrumptious smell...the smell of home baked pie. It's actually what I am smelling now as I type this. I am baking my pumpkin pies for tomorrow!







Here are 3 of my pumpkin pie recipes for you to try:

pumpkin-coconut pie

maple pumpkin pie (crust and filling is vegan)

pumpkin pie and maple whipped cream

Some other delicious pies to consider:

banana butterscotch pie



coconut-cream pie

baked's tuscaloosa tollhouse pie

decadent brownie yogurt pie



apple with oat streusel toppping

salted caramel apple pie

apple-limoncello pie

grape and apple pie

cranberry-apple pie

key lime pie with meringue topping

lemon meringue pie

blueberry limoncello pie with sourdough crust

sweet cherry pie

olive-oil graham cracker crust



Pie baking tips:

Here is a great post on how to blind bake a pie crust.

Tips on how to avoid overbrowning your pie crust.

15 tips for making perfect pies.

The Art of Pie's pie dough making tips.

Food52's pie crust tips (for making by hand)

Hope my friends that celebrate Thanksgiving had a wonderful weekend! Tomorrow we will be back with our December #TwelveLoaves challenge...can't wait to share it with all of you!!!

Need further pie inspiration...check out my pinterest board! #pielove

Easy Pie Crust

Ingredients
  1. 2 1/2 cups all purpose flour, plus extra for rolling
  2. 1 teaspoon salt
  3. 2 Tablespoons sugar
  4. 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  5. 1/2 cup of all-vegetable shortening (8 Tbsp)
  6. 6-8 Tablespoons ice water
Instructions
  1. Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  2. Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day,
  3. make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
  4. When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.

  5. On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  6. When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
  7. * If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
  8. *Fill with your choice of filling and bake according to the recipe. You may need to blind bake the crust, depending on the filling.

18 comments

  1. You make pie crust look so easy! Bring on the pies!

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  2. You have no idea how badly I need this! Bookmarking.

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  3. I have yet to master a good homemade pie crust - this is going on my must-try list!

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  4. In all my years of cooking, I have never mastered pie crust. It hates me and the feeling is mutual. One of these days I'm going to get in the kitchen and make pie crust over and over until I get it right. I'll be using this recipe :-)

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  5. Can't go wrong with a tried and true pie crust recipe!

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  6. I want to try that grape and apple pie! Grape is my favorite kind of pie. Love the easy crust recipe.

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  7. This post s a necessity and how nice to have all those pies to pick from!

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  8. My no-fail pie crust is basically the same - and it's such a wonderful thing to know how to do. Now, which of those pies to start with, they all sound delicious!

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  9. Pie is definitely my most favorite dessert. So I'm glad you shared this amazing crust recipe and all of those beautiful pies! I've added them ALL to my must-make list.

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  10. Making pie crust is always intimidating. Thanks for the easy instructions and the delicious pies.

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  11. I swear pie crust is my enemy but maybe it's because I do all butter. Perhaps I'll do the part shortening or lard next time!

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  12. They say "it's easy as pie" for a reason! You really do make it look easy AND your banana butterscotch pie looks to DIE FOR! MMM!

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  13. Great tips! Once I started using my food processor for pie dough things were never the same. it makes it so easy - and SO perfect.

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  14. I love this post. I was never taught how to cook so some things I struggle with. Pie crusts used to be one of those things. I know so many people who could use these tips.

    Why are folks afraid of shortening? I keep some around all the time. Love it for crusts and cookies.

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  15. Pie crust always gets such a bad rap (as though it is hard to make) but once you get a good recipe you realize it's really easy to throw together. Great post!

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  16. Everyone needs a good pie crust recipe!

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  17. I struggle with pie crust....it's the bane of my existence. I'll definitely have to give this one a try and that Banana Butterscotch Pie....whoa, mama!!!

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