How to Make Homemade Pie Crust
Happy Monday and Memorial Day! This weekend was packed full of get together’s and family time. We even had a family reunion. Today’s post is inspired by that.
When we got to the family reunion on Saturday I put my pie in the dessert area and I was the only one who brought pie! What?? I have noticed a decrease in pies as the years have went by. One of my cousins told me it was because pie making is hard work. Well…maybe.
I decided she probably isn’t the only one. Have you always wanted to make a pie but the thought of making homemade pie crust is daunting. Let me take you step by step on how to make a homemade pie crust.
This pie crust only has 4 ingredients. It is very easy to make. If you have trouble rolling out a pie crust, don’t worry I will show you tricks and tips to get it right every time!
Let’s get started!! Homemade pie crust
In a mixing bowl combine in this order
- 2 1/4 cups of flour
- 1/2 teaspoon of salt
- 2/3 cup vegetable oil
- 10 teaspoons of water
Once you have this made you need to start rolling out the crust. Pour 1/4 cup of flour out on a dry, clean surface.
Put the dough on the flour and mix together. After the flour is mixed take 3/4 of the crust and start to roll it out. This is the bottom of your pie.
Get your rolling pin out and start to roll out your crust. Tip: If your crust is flaky and not wanting to hold together. Add a teaspoon of water. If it is too sticky add a teaspoon of flour.
Once you have it rolled out about 4 inches in diameter. Flip it over. At this point add a tablespoon of flour to the crust and smooth it over the surface.
Once you have the crust rolled out you are ready to put it into your pie pan. Here’s a tip to get it into the pie pan without falling apart. Take your rolling pin and roll the crust around the pin. Then lay your rolling pin at the edge of your pie pan and unroll. This way your crust will not fall apart as you are trying to transfer it from the table to the pie pan.
Once you have it laid over the top of the pie pan flatten into the pan and let the excess lay over the side. You will cut it off later.
Pour whatever pie filling you are making into the pie pan. Then repeat the above steps for the top of your pie.
This is what your pie should look like.
Now take a sharp knife and go around the pie and cut off the excess pie crust.
This next part is debatable 🙂 You will seal your crust.
If you ask my grandmother, my mom or me we each have our own technique for sealing a pie. My technique is to take your thumbs and push down and seal it.
Once your pie is sealed. You will need to take a sharp knife and poke holes into the top of the pie.
One last step and you are ready to put your pie into the oven. Do you want your pie to have that golden top that looks like it came from a professional baker? Lightly cover your pie with milk. I use skim milk but it doesn’t matter what kind of milk you use. Note: if you use almond milk your pie will have an almond taste to it.
Now you are ready to put it into the oven. Bake at 350 for 50 minutes. If your crust is baking too fast you can take the pie out and put some aluminum foil around the edges. When the pie is done it should look like this.
Want to know what kind of filling is in the pie? Stop back tomorrow where I give you my grandmother’s peach pie recipe.