As the temperatures take a dip and we head into the fall season people start to gravitate towards comfort foods. And what’s a better comfort food than your favorite pie for dessert? It doesn’t get much better than fresh apple pie, pumpkin pie or coconut cream pie in my opinion. So today, I am going to share the perfect pie crust recipe with you.
Skip The Pre-made Pie Crust
Picking up a pre-made pie crust from the freezer section of your local grocery store is a simple task. It makes sense when you are short on time and you need a little help in the kitchen.
But I am going to show you how to make a pie crust that allows for freezing up to six months. That’s what makes this the perfect pie crust. It is convenient and also flavorful.
When You Make Your Own Pie Crust You Cut Out The Unnecessary Additives
My perfect pie crust recipe only has five ingredients total. It contains flour, water, salt, sugar and butter. It also provides you the benefit of tweaking the recipe to suit what you like.
If you want more butter, go ahead. If you want to cut out the sugar, by all means do. I have personally not added sugar to this pie crust before when using it for a pot pie, as my husband does not each sugar, and it still tastes great.
If you look at the ingredient list on one of the pre-made pie crusts from Pillsbury you will see nearly 20 ingredients including unnecessary ones such as Yellow 5 and Red 40.
I don’t know about you, but I don’t like eating a lot of unnatural additives like that. I much prefer to make my own wholesome food.
For More Fall Comfort Recipes
If you enjoyed this pie crust recipe, perhaps you would enjoy one of these fall comfort dinner recipes such as my homemade chili (contains meat), my vegetarian chili recipe or my vegetarian stuffed pepper recipe.
Perfect Pie Crust Recipe
- Hand Mixer or Kitchen Aid standing mixer
- 2 Cups All Purpose Flour
- 1 Cup Unsalted Butter
- 1 Tbsp Sugar
- 1 Tsp Salt
- 4-6 tbsp. water Set the water aside with ice cubes in it.
- Step #1 – Combine the flour, sugar and salt together, mix well.
- Step #2 – Cut the unsalted butter into smaller sections and incorporate to the flour mixture slowly.
- Step #3 – As you are mixing, slowly add the tablespoons of ice water. Keep adding water until the mixture has combined into small flaky pieces.
- Step #4 – Stop the mixer and with your hands combine the flour into a ball shape.
- Step #5 – If you are planning to use the pie crust the same day, allow for the pie crust to cool in the refrigerator for 45-60 minutes before rolling out into a pie crust.
- Step #6 – If making a head, simply flatten the ball of dough you have just combined into a small flat circle about the size of the palm of your hand.
- Step #7 – Wrap in plastic wrap, and then seal in a freezer tight zip lock bag. Store in your freezer for up to 6 months.
- Step #8 – When removing from the freezer you can take out the day before and place in your refrigerator to thaw. The next day it will be ready to roll out and use as a pie crust.
- Step #9 – When its time to make the pie crust, remove the thawed or chilled dough from the refrigerator or freezer and roll out on a pastry mat.
- Step #10 – Roll out the pie crust and then place in a baking pie dish and cook for 40-50 minutes on 400 degrees. Remove, from oven and allow to cool. Baking the pie crust ahead of time is needed for certain pie recipes such as coconut cream pie or banana cream pie. While other pie recipes will want you bake the crust in the oven at the same time as the filling ingredients such as apple pie.