Haaaaappy Saturday and welcome back to the blog! I am honestly so surprised I actually made a homemade pie crust and it was that perfect flaky-ness that pie crusts are supposed to have.
After a ton of research I wanted to share with you all how you too can have the perfect pie crust. This is an art! I swear…. And it’s easy to screw it up haha.
So first things first, I did not take a lot of pictures because I wasn’t thinking crust recipe. I was thinking apple pie recipe which you can find here! It is so dang good BTW! If you don’t want to take my word for it, take my neighbors lol. I shared it with her and she was so happy I did haha.
Okay so really, first things first. You are going to want to follow the steps EXACTLY as I write them. Don’t try and skimp out or you’ll jeopardize the texture.
How To Make The Perfect Pie Crust
Equipment
- Rolling Pin
- Parchment paper
Ingredients
- 1¼ cups All-purpose flour
- 6 Tbsp Unsalted butter
- ½ tsp Pink Himalayan salt Or preferred salt
- ½ tsp Apple cider vinegar
- 2-3 Tbsp VERY cold water
Instructions
- Cut butter into small cubes
- In a large bowl combine flour and salt
- Add cubes into flour and blend with a pastry dough blender (or your hands if you don't have one)
- Your mixture will look like a bunch of crumbles! Take your time.
- Mix in your ACV and add 3 Tbsp of ice cold water at a time. You may need up to 1/3 cup but do not pour it all in at once because it may be too much. Keep adding 1 tbsp at a time until the dough comes together.
- Form the dough into a ball. Literally. Don't overwork it.
- If making more than one, split into halves or thirds. Slightly flatten the top and bottom but not entirely flat!
- Then wrap them in plastic wrap or foil and refrigerate for 1 hour minimum to 1.5 hours.You can freeze the rest for later use.
- Next let your dough set on the counter on a parchment paper for 5-10 min.Place a second parchment paper over top and begin rolling the dough out in each direction until you get a circle!
- Remove the top parchment paper and place crust down into the pie dish carefully and then remove the other parchment paper. It's just for carrying purposes lol.
- Make sure the crust fits and then chill for 30-40 mins before use! See blog for remainder of tips and cooking instructions
Before you are ready to bake, preheat your oven to 375° or desired temp if following a recipe. It’s important to have a fully heated oven and the baking wrack prepped at the bottom of the oven. You want the lower level for this.
I saw a tip somewhere that mentioned you can place a cookie sheet on the bottom rack while preheating the oven to “Flash-cook” the pie crust for an even texture. I didn’t do this but it was worth mentioning.
Fill your pie with your desired filling and bake at 375F (or desried heat) for 10-15 min and then reduce the temperature to 300F WITHOUT OPENING THE OVEN. I cannot stress that enough. Same goes for cakes, cookies, muffins, etc. unless absolutely necessary.
Make sure to keep an eye on your pie after 20 min to make sure it’s not burning. If the crust is looking too dark/brown… add some foil over it to cover while the remainder of the pie bakes. If you have crust on top, you can loosely put a sheet over it to prevent burning.
In my apple pie recipe, I dabbed melted butter over the edges and top for a golden look. You can use butter or an egg white wash.
Let me know if you found these tips helpful!
Enjoy!!
