Is homemade pie crust really this easy?
I made a homemade pecan pie and my entire family absolutely loved it.
And what’s crazy is I didn’t even expect this to be a popular pie lol. But I realized I had forgotten a store bought pie crust, and I didn’t wanna go back to the store, so I just said what the heck and made my own crust.
And SHOCKER… IT WAS WAY BETTER. I will be using this pie crust recipe for all pies and pie crust related recipes.
And the pecan pie filling?? Don’t even get me started. It was amazing.
Pie crust:
2 1/4 cups all purpose flour
1/2 tsp salt
1 cup of COLD butter
8-10 tbsp ice water
Directions:
Combine flour and salt with whisk. Add cold (leave in fridge until you’re ready to use) cubed butter. I cut into tiny pieces for easier combining. Use a pastry cutter or forks to cut butter into try ingredients until mixture looks like coarse crumbs.
Then add in ice water a tbsp or two at a time and stir with a spatula after each addition. Once little to no dry ingredients are left, dump dough onto mat or clean counter. Cut in half; and roll both halves out. Then you can use them or freeze them! I bake the crust according to specific recipe instructions depending on what pie I’m making.
For the pecan pie, the only note I had on the one I made was I should have par-baked it. This would have left the crust on the bottom a little less soggy.
#lemon8challenge #holidayeats #holidaydesserts #lemon8contest #lemon8christmas
Making a homemade pie crust might seem intimidating, but with the right approach, it’s surprisingly simple and rewarding. The key ingredient for a flaky crust is cold butter — it helps create those lovely pockets of air during baking that make each bite crisp and tender. When cutting the butter into the flour mixture, it’s important to work quickly and keep everything chilled to avoid melting the butter prematurely. Adding ice water a little at a time is crucial to achieving the perfect dough consistency. Too much water and your crust can become tough; too little and it will crumble apart. Aim for a dough that holds together but isn’t sticky. For beginners, rolling out the dough on a lightly floured surface can take some practice. To prevent sticking or tearing, try rolling from the center outward and rotating the dough frequently. Don’t forget to chill the rolled dough before filling, as this helps retain shape during baking. Par-baking, also known as blind baking, lays the foundation for pie fillings with higher moisture content, like pecan pie filling, which can cause sogginess if the crust isn’t pre-cooked. Use pie weights or dried beans on parchment paper to keep the crust flat while baking. Homemade crusts also freeze beautifully. Simply wrap the dough tightly in plastic wrap and store it in the freezer until ready to use. This makes it easy to enjoy fresh pie anytime without the last-minute rush. Whether you’re making a pecan pie, apple pie, or an assortment of savory tarts, mastering this simple crust recipe elevates your baking. It’s an approachable step toward homemade desserts that your family will rave about — just like the author experienced with her pecan pie success.
