Easy Pie Crust..Quick&Easy From Scratch! With Pics & Pie Making Tips!

Time to get cozy and curl up with your favorite Pie! 

But, oh the Crust! That's the hard part, right? Not, anymore! 
EASY PIE CRUST RECIPE TO FOLLOW...
Perfect~ Every time! 

This recipe is simple, easy, and consistent. It will give you a weighted dough that will roll easy, have a fabulous sweet taste (not doughy), and give you a strong enough pie base that you can hold the piece in your hand!

Just like Grandma used to make, and no chemicals and nasty preservatives!

Read More for Recipe~!

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Yield:  2 x 9" pie crusts  (either 2 bottoms, or a bottom and top)  I always recommend a 2 crust pie, unless a pumpkin, merangue, or other cream pie.  For soft fruit pies such as berry, I recommend cutting the top into lattice strips and criss crossing. 

Recipe: 
2 1/2 cups all purpose flour
1/4 tsp Sea Salt (stronger in flavor and healthier than table salt!)
3 Tbsp Cane Sugar  (healthier than beet and other refined sugars)
1/2 cup of vegetable oil
12 Tbsp of very cold butter (cold is important!)
1/2 cup of ice water (ice cold is important!)

In large mixing bowl sift together flour, salt, and sugar, add the vegetable oil and stir together with a wooden spoon. Cut butter into small cubes and work it into the flour with your hands or a pastry cutter (my preference). 



Work it until it resembles course crumbs like a cornmeal. (Pic taken before it was quite finished, work until rough small crumbs)




Add ice water a little at a time, working into the dough until it all comes together. Round it together into a smooth ball shape.  Stop working as soon as it forms a dough, otherwise you will overwork it and it will get tough. (Should take no more than 2 mins to form dough). 

Divide dough evenly in half and flatten each piece to a disk shape. (I made double recipe here, so you see 4 discs)

Wrap in plastic and chill in refrigerator for 1-2 hours. Remove wrap and roll out dough on lightly floured surface, with a lightly floured rolling pin.  You will need to add a small amount of flour to your surface and pin, occasionally  when the dough sticks to the surfaces.  (Again, below is a double recipe)

Roll each disc out into a 10-11" circle, to cover a 9" pie plate.  Lift dough, sliding one hand all the way underneath, if sticking throw more flour underneath and slide hand under. Lift with both hands to lay gently on pie plate.  

Push dough gently into curve of pan sides.  Using fingers crimp up edges folding dough onto itself and pressing around the edge of the plate to make your fancy edge. Use dough cutter or knife, if necessary, to trim excess.

Follow your pie recipe and bake accordingly.  SEE DOUGH AND PIE TIPS BELOW!

Pie and Crust Tips:

• Use aluminum foil, or purchase Pie Crust Cover Rings (my favorite) to cover your pie approximately half way through baking. This will prevent burning
• Check your recipe to see if bottom crust should be pre-baked for a few minutes, prior to adding the filing. It depends upon the filing and if it will be a long cook pie (apple 1 hour) or short cook pie, berries 35-45mins).
• PIE BEADS are available for purchase, that will weight down the bottom crust during a pre-bake. These are nice to have on hand, just in case.
• Adjust your sugar UP for tart fruits, and DOWN for sweet fruits. Too sweet of a crust will not marry well with a sweet fruit pie. Sometimes, there is too much of a good thing! :)
• Always allow your pies to cool almost completely before, and then CHILL for a couple of hours before serving. This will help to set the filling.  Then, pie can be re-heated if you prefer to serve it warm.
• Most pies can be frozen if sealed airtight, after complete cooling or chilling.
• Pumpkin pie: do not overcook, or reheat above 200 degrees. This will cause too much evaporation and pie will pull away from the sides of the crust! 

Happy Fall! 

More Home Adventures to follow..