Last updated on October 26th, 2024
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Homemade Pie Crust can be used for all sorts of pies like two crusted Old-Fashioned Apple Pie, pre-bake Lemon Meringue Pie, or a Peach Slab Pie with lattice work on top crust.
How to make Homemade Pie Crust
Steps to making this fool-proof tested pie crust
- Work quick to keep ingredients cold
Dice the butter into small cubes and put into the freezer prior to making the pie dough. Chill water with some ice cubes before using. After you roll out the crust, put in fridge for 15 minutes so it’s cold going into a hot oven. This step will help keep the crust from shrinking. Use frozen butter and dice into small cubes and put right back into the freezer if your not making the dough right away. Chill water with some ice cubes before using. After you roll out the crust, place it in fridge to ensure the crust from shrinking. Also be sure to place the assembled pie in the fridge for about 15 minutes prior to baking, so it goes cold into a nice hot oven.
- Dust your raw pie crust dough with a thickening agent.
Use cornstarch, tapioca starch or ClearJel to lightly brush with egg wash (1 egg white + 1 T. water) prior to pouring in the filling. This step prevents a soggy pie crust.
- Prick the bottom and sides with a fork.
After you dust the raw pie crust dough, prick the bottom and sides with a fork. This will help steam escape and keep the bottom of the pie flat. Another way to keep the bottom flat is to cover the crust with parchment paper and place ceramic pie weights or raw, whole beans over the parchment paper.
- To avoid a tough crust, add vinegar or vodka to prevent excess gluten from forming.
To tenderize the pie crust, add 1-2 T. lemon juice, white vinegar, or vodka.
To prevent a soggy crust, dust the raw crust with a thickening agent (cornstarch or flour) and then lightly brush with egg wash (whisk together 1 egg + 1 T. cream) before adding in the filling.
When making a blind pie crust, use pie weights to reduce the pie shell from shrinkage. Place parchment paper under pie weights first or else they will stick to the bottom of the pie. If you don’t have pie weights, you can use dried beans. - Cold Dough, Hot Oven!
Use frozen butter and dice into small cubes and put right back into the freezer if your not making the dough right away.
Chill water with some ice cubes before adding to dough.
After you roll out the crust, place it in the fridge to chill. This will help the crust from shrinking.
Place assembled pie in the fridge for about 15 minutes prior to baking, so it goes cold into a nice hot oven.
Cover with foil or pie protector to ensure filling is cooked through but that the crust doesn’t burn.
Watch to see when pie starts to bubble, then let it bake 5 more minutes.
EQUIPMENT
Pie tools:
To save time, you can use a commercial apple peeler/corer/slicer. I’ve used the Pampered Chef version which is fast and simple to use, however it yields spiral, thin slices. If your looking for more diced, chunky filling, then cut with a paring knife.
Pie plates:
I bake my pies in vintage ceramic pie plates which conduct slow, even heat. Sometimes you can vintage pie plates at antique shops or flea markets. I bake my pies in vintage ceramic pie plates which conduct slow, even heat. You can usually find a vintage pie dish at your local antique store, howeer, there are several modern brands like LeCruset or Emile Henry.
Other types of pie plates include glass or metal. Glass will also conduct slow, even heat and also shows if the bottom crust has browned nicely. Metal pans, especially if they are dark, may brown the crust too fast, which could burn or overbake your pie.
Tips for Pre-Baked Pie Crust Shell
For cream pies, your pie shell needs to be pre-baked. You can make the pie dough a day ahead.
Homemade Pie Crust
Ingredients
CRUST
- 2 c. unbleached flour
- 1 ½ tsp. sugar
- 1 tsp. salt
- 12 T. butter cold & diced into cubes
- ⅓ c. ice cold water
- 1 T. vodka lemon juice or white vinegar
Instructions
- Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together.
- Pour out onto a piece of parchment paper or saran wrap and shape into (2) 8-10″ round disks. Refrigerate 10 minutes if using right away or refrigerate overnight.
- Lightly dust counter or baking mat with flour OR roll out onto between 2 sheets of parchment paper into flat layer about ⅛" thick.
- For bottom crust, shape into round disk with enough to hang 1” over your pie pan.Place crust in pie pan and lightly dust bottom of crust with thickening agent (clear jel or tapioca).
- Crimp the edges and brush all the crust with egg wash (1 egg yolk + 1 T. water or cream). Place crust back in fridge for 10 minutes. Add pie filling and follow baking instructions as needed.
- Repeat this step for the top crust. Place decorative shapes on top of crust with a dab of egg wash. Brush lattice with egg wash and sprinkle with course sanding sugar.
FOR LATTICE OR DECORATED TOP CRUST
- For the second disk of dough, lightly dust counter or baking mat with flour OR roll out onto between 2 sheets of parchment paper into flat layer about ⅛" thick.
- Use a pastry cutter to cut into 10 (1") strips or make cut-out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie. Place strips or cut-out decorations on a baking sheet lined with parchment paper and put back in fridge until ready to use.
- Place decorative shapes on top of lattice crust with a dab of egg wash. Brush lattice with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.
FOR PRE-BAKED PIE SHELL
- Follow all the same instructions as above to roll-out dough.
- Place a round circle of parchment over the pie and fill bottom with pie weights or dry beans. Bake pie shell at 400° for 15 minutes.
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