Best Homemade Pie Crust Recipes

EASY HOMEMADE PIE CRUST

Steps:

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
• Stir water and vinegar in a small bowl.
• Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
• Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

HOMEMADE DEEP DISH PIE CRUST

Steps:

• In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
• Add cold water; pulse until mixture starts to form a ball. (Do not overmix).
• Shape dough into round disc.
• Cover with plastic wrap.
• Freeze for 10 minutes until easy to handle.
• Roll dough into 11 inch circle on floured surface.
• Fit dough into 9 1/2 inch deep dish pie plate.
• Turn edge under and flute.
• Pour in filling and bake at 350F for 40-50 minutes.

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

HUCKLEBERRY PIE WITH HOMEMADE PIE CRUST

Steps:

• 1. Remove berries from freezer and measure out 5 cups into large bowl. Set aside. Roll out dough for bottom of pie dish and line. (Place pie dough into plate.) Combine, in medium bowl, sugar, flour, salt and cinnamon. Drizzle water over berries, pour flour mixture over and toss to coat. (Not all will stick.) Start pouring berry mixture into pie shell. Add flour mixture from bottom occaisionally, sprinkling over. Keep adding til all berries and flour mixture is into pie shell. Dot top with small dabs of butter evenly. Top with top crust. Fold, rolling, bottom crust and top crust together upwards onto top. Flute edge or use a fork and press. Pierce top with knife to vent. Brush top with beaten egg, and sprinkle with sugar. As much as you like. Bake at 400 for 15 minutes. Then 350 for about 35 minutes. My pie didn't ever run over, but just in case, you might want to place a sheet of foil underneath on the rack below during the last 5 minutes. Will save your oven and prevent the smoke detectors from going off! LOL! (Been there had that happen many times with other pies!!) Let cool. Serve rewarmed if preferred with vanilla ice cream or whipped topping. Can sit on the kitchen counter, covered, or refrigerate. I popped it in the fridge the second day, but could have after it cooled the whole time. It didn't wreck the crust. And it was HEAVEN...definately going to have to make another SOON!!

HOMEMADE PIE CRUST

Steps:

• Put flour into a mixing bowl with the butter.
• Using a pastry cutter, cut the butter into the flour.
• Add salt and water.
• Mix until dough is formed.
• Roll out on flat surface.
• Bake at 375 degrees until brown.
• Prick crust prior to baking for non filled baked pies.

V'S HOMEMADE PIE CRUST

Steps:

• Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
• Sprinkle with water; blend until mixture holds together. Add 1 additional tablespoon water as needed.
• Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8 inch thickness.
• Line pie plate with pastry. Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
• Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.

CHICKEN POT PIE WITH HOMEMADE CRUST RECIPE - (3.3/5)

Steps:

• Place chicken in a large pot and cover with water. Boil chicken until cooked. While chicken is cooking make pot pie dough. DOUGH: Mix flour, baking powder and cut-in butter. Add eggs. Salt and pepper to taste. Add milk by the tablespoonful to make a good dough. Roll out dough and cut into squares. Sprinkle with flour before adding to chicken broth. Remove chicken and allow to cool slightly. Reserve chicken liquid. Once chicken has cooled, pick chicken apart into large stew/soup size pieces. In a large stock pot combine the onion, carrot, celery, salt, pepper and butter. Cook until vegetables are tender. Add reserved chicken liquid, 2 cans of broth and chicken pieces. Bring to a full boil. Add seasonings, bring to a full boil. Taste and adjust seasonings. If liquid doesn't have enough chicken flavor add a little chicken base. Drop in the dough squares; when doing this carefully place squares in various places in the stock pot. Allow the dough to sink before putting another square in that spot. Boil 8-10 minutes. If not thick enough add additional flour.

HOMEMADE PIE CRUST

Steps:

• Place the flour and salt in a mixing bowl. Add the shortening and cut it in with a pastry blender, or use your hands, as I do. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan.

HOMEMADE PIE CRUST (PA DUTCH COUNTRY)

Steps:

• Combine flour and salt in mixing bowl.
• Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
• Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
• Roll dough into a round ball, handling as little as possible.
• Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
• Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
• Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
• Turn edge under and flute with fingers to make a standing rim.
• Prick shell all over with a fork to prevent air bubbles.
• If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).

CHICKEN POT PIE WITH HOMEMADE CRUST

Steps:

• Preheat oven to 400° Fahrenheit.
• Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent.
• Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.
• Whisk together cornstarch and water. Add to the chicken pot pie filling and stir well. Cook for 5 minutes. Remove the filling from the heat source.
• Divide dough for pie crust into thirds. Roll ⅓ out on a lightly floured surface into a circle. Place pie dough in pie pan. Place pie pan on a rimmed baking sheet.
• Carefully pour the chicken pot pie filling into the pie pan.
• Roll out ⅓ of the pie crust into a circle. Place crust on top of pie filling. Trim excess pie crust. Take the excess and roll into a long rope. Place the rope around the top ledge of the chicken pot pie. Using your fingers, pinch the rope to make scallop shapes. Slit the top pie crust with a few "Xs" to allow steam to escape.
• Bake for 30 - 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.

SALLY'S HOMEMADE PIE CRUST

Steps:

• Directions: Mix the flour and salt together in a large bowl. Add 3/4 cup of cold shortening and 6 Tablespoons cold unsalted butter. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). I use a pastry cutter for this step. It's easier, less messy, and quicker. If you do not have a pastry cutter, use a fork. But buy one - they are an inexpensive addition to a baker's kitchen. Measure 2/3 cup of water. Add ice. Stir it around. From that, measure 2/3 cup of water (since the ice has melted a bit). Slowly drizzle in the very cold water, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks). Proceed with the pie per your recipe's instructions. Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.