Here’s how to make homemade pie crust! It results in a tender, flaky pastry that’s perfect for any pie recipe, from apple to peach.
As kids, my sister and I learned an intense passion for pie. Our favorite, my mom’s Best Peach Pie, would appear just 2 to 3 times per summer. It was a lesson in moderation, and perhaps made the pie even better in our minds. And of course there was my grandma’s pumpkin pie on Thanksgiving. But the most important step to a special pie: homemade pie crust.
It’s surprising how quickly this pie crust recipe comes together, and a great activity to do with friends, loved ones, or even kids. Yes, it might take a little longer than picking up the store-bought version. But as Alex and I drank our coffee together on a Saturday morning and rolled out the dough, we sensed there was something special in a quiet morning seeped in this age-old tradition. So here it is: my mom’s homemade pie crust recipe.
To freeze this homemade pie crust, the best way is to roll it out, place it in the pie pan, and crimp the edges. Then cover the entire crust in plastic wrap or securely with aluminum foil. It’s important to make sure that it’s tightly wrapped so that it stays fresh. When you go to make the pie with the frozen pie crust, take it out of the freezer about 30 minutes before you want to make the pie. Make sure that it’s at room temperature before you fill the pie.
2 cups all-purpose flour
3/4 teaspoon kosher salt
½ teaspoon baking powder
11 tablespoons unsalted butter
7 tablespoons cool water
2 9-inch pie pans
- Pastry cloth and rolling pin cover (optional)
- In a medium bowl, mix 2 cups all-purpose flour, 3/4 teaspoon kosher salt, and ½ teaspoon baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained.
- Sprinkle about 5 tablespoons cool water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky (we added an additional 2 tablespoons – if you add too much water, add another bit of flour). Form the dough into two balls. If desired, chill the dough for about 15 minutes.
- If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and coat the pin in extra flour. Place one ball of dough on the cloth and roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Trim the dough to an even 12-inch circle with a pizza cutter (which corresponds to the 9-inch circle on the pastry cloth).
- Using a rolling pin, transfer the dough to 9-inch pie pan. Gently center and push the pastry towards the bottom of the pan. Fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust.
- Repeat Steps 3 and 4 with the second dough ball in a second pie pan. Cover this shell in plastic wrap or foil and freeze it for later use, which shortcuts the time to your next pie.
You can read full article and recipes here : https://www.acouplecooks.com/make-pie-crust/