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    Home » Recipes » Desserts

    Published: Oct 24, 2009 by Dina-Marie · Modified: Nov 13, 2021 6 Comments This post may contain affiliate links

    Homemade Pie Crust

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    Pie crust recipes can be tricky. Homemade pie crust is quick and easy to make. Now you have a fool proof recipe tried and tested in our kitchen.

    A photo of a homemade pie crust with filling

    A good pie crust recipe is a "must have" for all kitchens!

    When we were first married, I tried to make pie crust. Wanting to be the good wife and impress my husband with my culinary skills, I wanted the perfect pie crust! But, it was not to be. Not then anyway. In fact, the whole pie crust shrunk down to the center of the pie pan and looked like a pitiful little disc of crust. It was so humiliating! What was not funny then has given us so many laughs now, years later ....

    I turned to toss the pie pan with the disc of would-be pie crust into the trash can.

    He said, "WAIT!"

    Startling me and interrupting the toss, the disc of pie crust ended its short life by breaking on the side of the trash can crumbling all over the floor.

    I cried.

    He laughed.

    I cried more...He cleaned up!

    I've come a long way baby! Now I can make a pie crust that melts in your mouth and stays up against the sides of the pie pan holding whatever filling you desire!

    Thanks to a German friend who shared her pie crust recipe with me! This recipe is so easy and works every time!

    A printed version of the recipe follows the photo tutorial.

    How To Make Homemade Pie Crust

    Makes 3 pie crusts rolled thin

    Mix all dry ingredient in a bowl and blend to a course meal:

    • 3c unbleached white flour or whole wheat flour, preferably sprouted (where to buy sprouted flour)
    • 1 ½c tallow - homemade or purchased from grass-fed animals
    • ¼tsp salt (where to buy REAL salt)

    A photo showing mixing all the dry ingredients to make a homemade pie crust

    Mix in measuring cup and quickly beat with a fork:

    • 1 egg
    • 4Tbsp cold water
    • 1 tablespoon white vinegar

    A photo with all the wet ingredients in a jug to make a homemade pie crust

    Combine the wet ingredients with the flour mixture and mix until a ball is formed.

    A ball of dough to make a homemade pie crust

    This will be wet so, use a lot of extra flour when rolling out the dough. Divide the dough into thirds and roll it out to the desired size. I roll the dough out on either parchment paper or wax paper - depending on what I have on hand.

    rolling out homemade pie crust dough with a rolling pin

    To transfer the pie crust, I hold my pie plate (upside down) centered over the pie crust in my left hand, while sliding  my right hand under the parchment paper and attempt to pick up the pie crust as I flip it over onto the pie plate.

    A photo showing the homemade pie crust dough getting transferred to a pie dish

    Once the pie crust is flipped and situated in the pie pan, peel off the parchment or wax paper. Handling the pie crust as little as possible makes a lighter crust.

    peeling off parchment paper from a homemade pie crust

    Now for the edges! Leaving about ½ inch of pie crust hanging over the top edge of the pie pan, tear off any excess crust. Here is what I do next - Using the index finger of my right hand, I push the edge of the crust against the thumb and index finger of my left hand. Continue around the edge of the pie crust until you have shaped the entire edge.

    two hands shaping edges of a homemade pie crust

    The last step before filling is to prick the pie crust in the bottom of the pie pan with a fork - I prick it all over. This is called docking the pie crust and does the same thing as using pie weights.

    A fork pricking a homemade pie crust dough in a pie dish

    Now your pie crust is ready to be baked or filled!

    A photo of a homemade pie crust ready to be filled

    If rolled thin, this recipe makes 3 crusts. Fill as desired and bake according to the recipe. Enjoy!

    If you’ve tried this homemade pie crust or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

    📋 Recipe

    Homemade Pie Crust

    Cultured Palate

    Makes 3 pie crusts

    5 from 2 votes
    Print Recipe
    Pin Recipe

    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins

    Course Dessert
    Cuisine American

    Servings 20 servings
    Calories 194 kcal

    Ingredients

      

    • 3 cups unbleached white flour or whole wheat flour preferably sprouted
    • 1 ½ cups tallow - homemade or purchased from grass-fed animals
    • ¼ teaspoon salt
    • 1 large egg
    • 4 tablespoon cold water
    • 1 tablespoon white vinegar

    Instructions

     

    • Mix all dry ingredient in a bowl and blend to a course meal.
    • Mix the egg, cold water and white vinegar in measuring cup and quickly beat with a fork.
    • Combine the wet ingredients with the flour mixture and mix until a ball is formed.
    • Divide the dough into thirds and roll it out to the desired size. I roll the dough out on either parchment paper or wax paper - This will be wet so, use a lot of extra flour when rolling out the dough.
    • Transfer the pie crust to pie plate.
    • Finish the edges of crust as desired.
    • Dock the pie crust - using a fork, poke holes in the bottom of the pie dough.
    • Now the pie crust is ready to bake or fill!

    Nutrition

    Calories: 194kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 154mgPotassium: 27mgVitamin A: 440IUCalcium: 8mgIron: 0.9mg

    Keyword pie crust
    Tried this recipe?Let us know how it was!

    Easy Pie Crust Recipe

    You might also like my Easy Pie Crust recipe with a video showing you how I shape it!

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    Reader Interactions

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      Recipe Rating




    1. Emily Kemp says

      April 09, 2018 at 7:09 am

      5 stars
      Great recipe, the step by step photos are so helpful!

      Reply
    2. Mary Voogt says

      November 16, 2018 at 4:38 am

      I've never used egg in a pie crust. Interesting!

      Reply
      • Dina-Marie says

        November 17, 2018 at 3:54 pm

        Mary, this is a wonderful recipe that has not failed me yet!

        Reply

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