The pie crust I am about to share with you is the one my Grandma always made. I learned to make this crust when I was still in high school. I actually taught myself how to make it since by the time I had any interest in baking my grandmother had already passed.
The only time I ever had this crust turn out nasty was because I left it in the oven for too long and it tasted burnt. (Another reason for a pie crust sheild.) Otherwise, this crust turns out great for me every time I whip it up in my tiny, little, camper kitchen.
If any of you have had a hard time making pie crust and have little confidence in your pie skills, I would recommend trying this recipe. I really don’t see how any one could mess it up. Only four ingrediants and BAM-It’s made, its tasty, and its just the right mix between crumbly and soft. Much like a shortbread cookie.
Please read through the instructions and you will find that I give a little advice on how to make the crust turn out just the way you want it. So, lets get started.
- white flour
- lemon juice/apple cider vinegar
*This recipe yields one thin pie crust. I find the thickness perfect for pumpkin pie cause I am only filling the pie pan with crust and not putting more over top as with fruit pies. If making a fruit pie, I recommend doubling the recipe if you want your crust to be nice and thick.
Step 1: Measure out 2 cups of flour. Add 1/4 teaspoon salt. Stir.
Step 2: Add 1 cup of lightly softened butter. Cut up into cubes or use whole sticks.
Step 3: Using a pastry cutter (use two forks if you do not have a pastry cutter), work the butter into the flour/salt mixture. Do so until it resembles lumpy sand. *I like to get it to a point where it is starting to clump together.*
Step 4: Add 1 tablespoon of lemon juice or apple cider vinegar. Then add 3 tablespoons of cold water.
Step 5: Stir with spoon or use hands to mold the dough into a ball. *Using your hands makes it a little faster and much easier*
Step 6: *Here comes the part where you roll out the dough. I do not have wax paper most of the time so I have a little trick for you that makes this process a lot less frustrating.* Take a plastic bag from the grocery store and cut it down the sides. Cutting the handles in half, right down the center. Lay bag flat on table and put flour on one side of bag. Place dough (cut dough in half if making a fruit pie that needs a cover crust over top) in the middle of the one floured side and place more flour on top of dough. Fold other side of bag over top of dough. Begin rolling out in a flat circle.
Step 7: Grab two side of flat dough (still attached to bag) and flip top of pie pan. Walla!! Easy as Pie!! 😉
Step 8: Form dough into pan and cut off extra dough off of edges.
Step 9: Pour in Filling
Step 10: *If making Pumpkin Pie or others without a top crust, skip this step* Repeat Steps 6-8. Press edges of crust-the part laying along rim of pie pan-press down slightly to form both layers of dough together.
Step 11: Form pie edge by placing your index finger into dough edge and pinching that index finger with the opposites hand’s thumb and index finger. Repeat all around edge until finished.
Step 12: For Pumpkin Pie- Bake at 35o degrees Fahrenheit for an hour or until center is firm
For fruit pies- Bake at 450 degrees Fahrenheit for 10 minutes. Turn heat down to 350 degrees and bake for another 30-40 minutes.
Take out of oven and let cool for 45 minutes before serving. Serve and Enjoy!!!!
If you are brave enough to try this recipe please let me know how it turned out. I hope that it becomes a family favorite for you. Make sure to take a look at the recipe cards below for ingredients and instructions.