Tasty Tuesday: Easy Homemade Pie Crust

You know the saying ‘easy as pie’?  Well, this recipe makes that reality because it truly does make pie making easy!

Several years ago I created this recipe after getting frustrated with the Never Fail Pie Crust recipe that I had been using for years.  Because for some reason, it wasn’t holding up to it’s name anymore and I was getting rather frustrated with my dough tearing every time I tried to make it. So I experimented a bit and came up with this recipe.

I love that you don’t have to chill the dough before rolling it and I also love that it uses butter, not Crisco and so therefore is healthier.  It also handles well, doesn’t tear easily and makes a wonderfully, delicious flaky crust.

You’ll see that the recipe makes 3 crusts.  If you don’t need 3 pies at one time, simply freeze the other crusts.  You can freeze them baked or unbaked.  Also, I can often get a fourth crust out of the scraps that are leftover from the other 3 crusts.  It doesn’t look as nice, but it works.

Another thing you can do with the scraps is to combine them all into a ball, then roll the dough out.  Cut it into smallish pieces and spread jelly on one half.  Then fold over the top and pinch the sides together to make a pop-over of sorts.  I like to also sprinkle a bit of sugar on the top.  Then bake until lightly brown.  So yummy!

If you are new to pie making, you might find Eat Your Heart Out’s pie making tutorial helpful.  Oh, and I highly recommend getting a Pastry Blender (this is the one I have) if you don’t have one.  It’s making working the butter into the dough super easy.

Easy Homemade Pie Crust
Author: 
Recipe type: Dessert
 

Ingredients
  • 3 c. flour
  • 1 tsp. salt
  • 1 c. butter, softened slightly
  • 3 tbsp. milk
  • 3 tbsp. cold water
  • 2 tbsp. vegetable oil

Instructions
  1. Combine flour and salt; cut in butter until crumbly. (I use a pastry blender, but two forks might work okay too.)
  2. Combine milk, water, and oil, then sprinkle in, tossing with a fork until mixture is moistened. Do not over-mix.
  3. Divide into 3 pieces; form into balls.
  4. Roll out crust on lightly floured counter and use as desired.
  5. 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.

Notes
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.

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