This light and flaky homemade pie crust recipe will be a winner this holiday season with your family.
What do you do when you get a deal on cherries at the farmers market? Well, you make a cherry pie, pinwheels and can the rest. I learned from our trip to the strawberry farm that you can easily waste fruit if you have too much and don’t handle it fast enough. This was not something we ever thought about before we started making our food from scratch.
Due to some food sensitivities, our family has to make more of our food from scratch than in previous years. This has given us a chance to be a little more adventurous with our cooking. Usually, the only problem with cooking from scratch is time. If I don’t prep ahead of time I often find myself depending on store-bought items or meals being served a lot later than I planned. So for this holiday season I am planning to make many of the items ahead of time like this pie crust.
This pie crust is one of my new favorite recipes to our family’s meal plans. It is great with its light flaky texture and is easy to make. I truly believe that this pie crust is like no other. This pie crust is so delicious and flaky, making it perfect for my favorite sweet potato pie or quiche. This homemade pie crust recipe makes approximately three pie crusts.
This is also a great recipe to let the little one get in on the fun. Cutting in the butter (with supervision) and rolling out the dough is a fun way to encourage a love of cooking. This is one of the few times the boys in our house actually ask to help. That may also be because they know pie is coming. :)
Homemade Pie Crust Recipe
- 1 1/2 cups cold butter
- 3 cups all-purpose flour (plus extra for rolling)
- 1 Large egg
- 5 tablespoons cold water
- 1 tablespoon vinegar
- 1 teaspoon salt
- The Dough:
- Place 3 cups of flour into a large bowl, and whisk in the salt. Cut the sticks of butter into tablespoon sized pats, and cut the pats in half. Add the butter to the bowl of flour and, using a pastry cutter or two butter knives cut in the butter until it you get small pea size pieces. In a separate bowl, beat the egg, water, and vinegar. Add this to the flour butter mixture, stirring until it comes together as a ball of dough.
- Separate the dough into either two, or three portions. Place your portions of dough into Ziploc bags. Slightly flatten the dough using your hands so that the stack easier. Seal the bags (getting out as much air as possible), and place in the freezer until you are ready to bake.
- To Bake:
- Let the dough defrost on the counter for 15-20 minutes before attempting to work with it. Remove the disk of dough from the Ziploc bag and place it on a well floured surface. Use a rolling pin and start rolling from the center to the outside evenly, until it is the size of your pie pan. (Tip: Flip the dough over every once in a while to prevent sticking.) Gently press the rolled dough into your pan, and bake according to your recipe.
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