Tasty Tuesday: Easy Homemade Pie Crust

I know making pie crusts sounds daunting to many people, but honestly, if you have a good dough that handles well, it is an easy thing to do.

I love making my own crusts.  Not only is it very inexpensive, I also can control what goes into them.  And they also are so much flakier than bought crusts.

This recipe has recently become my favorite.  Not only does it handle really well (read doesn’t tear easily), it also makes a nice, flaky crust.  Try it for yourself!

Easy Homemade Pie Crust

3 c. flour
1 tsp. salt
1 c. butter
3 tbsp. milk
3 tbsp. cold water
2 tbsp. vegetable oil

Combine flour and salt; cut in butter until crumbly.  (I use a pastry blender, but two forks might work okay too.)  Combine milk, water, and oil, then sprinkle in, tossing with a fork until mixture is moistened.  Don’t over-mix.  Divide into 3 pieces; form into balls.  Roll out crust on lightly floured counter and use as desired.  If you need to use this in a recipe that needs the crust baked first, prick the sides and bottom of the crust several times with a fork (helps prevent shrinkage) and bake at 400 degrees for approximately 10-12 minutes.

Yield: 3 single crusts

Tip:  If your crust does happen to tear a bit, simply push the dough together, dampen your finger with water a bit and “seal” it.  It should hold without any problem.  If you are new to pie making, you might also find these tips helpful.

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, 33 Shades of Green’s Tasty Tuesday, and Blessed with Grace’s Tempt My Tummy Tuesday.

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  1. by Coupon Cutting Mom

    On June 26, 2012 at 9:50 am

    I love homemade pie crust and I love making my own. I’m going to try your recipe next time. I like the idea of butter and milk my recipe only has flour, shortening, salt and water. Your recipe sounds way more tasty. Thanks for sharing.

  2. by Lydia Beiler

    On June 26, 2012 at 7:02 pm

    The recipe that I used to use was much more like what you described. It was good and flaky but such a mess to handle. I came across this one recently in an old cookbook, adjusted it slightly and have totally loved it! Hope it works well for you.