Homemade Apple Pie Crust

A step by step easy photo / video tutorial to make your own homemade pie crust – 100 % by hand. This recipe uses just some simple ingredients and seems perfect every single time. 

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Today I wanted to share this easy recipe with you because it’s one that i take advantage of all of the time! You’ll absolutely love this recipe because it’s:

• Super flaky
• Ridiculously easy to make
• Uses simple ingredients you likely have in home
• Tastes better than anything that you simply can purchase at the shop
• Trust me once I say that you’ll never return to purchasing store-bought pie crust again once you find out how to create your own!

Tips & Tricks

Unsalted butter: I highly recommend using unsalted butter in this recipe so that you can control the amount of salt.

Pie crust can be made in advance, covered tightly, and stored in the refrigerator for up to 3 days. Allow it to sit at room temperature for 10 to 15 minutes if it’s too cold to roll out.

The dough can be frozen for up to three months by being tightly wrapped in plastic wrap and placed in a freezer bag. Thaw overnight in the refrigerator.

When measuring flour, I super-recommend using a scale in order to measure your ingredients accurately (especially the flour). When scooping flour into a measuring cup by hand, it’s common to overestimate the amount. A crumbly, dry pie crust can result from using too much flour. 

Only add one tablespoon of ice water at a time, stirring gently until the mixture begins to come together and can be squeezed together in your hand.

Ingredients

You’ll need all-purpose flour, salt, sugar, unsalted butter, and ice water to make this simple pie crust recipe. Let’s break down each of these ingredients because they all play an important role in making a delicious pie crust.

Flour – We are using classic all-purpose flour when making this homemade pie crust because it creates the perfect crust. Important note -make sure to accurately measure your flour. If you have a kitchen scale, I highly recommend using it to accurately measure the flour. Too much flour in your pie crust can take your crust from flaky and tender to dry and crumbly. 

Salt & Sugar – The salt and sugar add flavour to the pie crust. Salt is an essential ingredient in making your own homemade pie crust, so don’t skip it or reduce the amount. As far as the sugar, you can leave it out if you prefer but I like to add for a hint of sweetness.

Butter – The butter gives your pie crust a delicious buttery flavor ,crust structure and keeps it tender. Which we will dice into cubes, so that the butter can be mixed into the dry ingredients more easily

Ice Water – Ice Water: To help bring the dough together, you’ll also need some ice water. Take some water, add some ice, and stir it around until it’s nice and cold. Then, measure out the exact amount of ice water called for in the recipe and add it one tablespoon at a time. Too much water in your pie dough will result in a sticky mess; too little water will result in a crumbly dough that will not hold together. I recommend adding one tablespoon of ice water at a time.

Method

Let’s start, we’ll mix together the all-purpose flour, salt, and sugar. Sprinkle the diced butter evenly over the dry ingredient mixture, mix well with hands. Mix well to make crumbly texture Next, you’ll slowly mix in your iced water. One tablespoon at a time is that the perfect amount, so you don’t find yourself with an excessive amount of water in your dough and a sticky mess. This recipe says 4 tbsp water, but you’ll not need the total amount. Just use enough drinking water to make the dough.

Once you add enough water, the mixture will start to seem just like the picture and after you squeeze it in your hand it’ll hold together. Just try to not use your hands an excessive amount of when making the dough because your hands are warm and might quickly melt the fat in your dough.

When the dough has come together, place it on a lightly floured surface and gently shape it into a ball. The dough should be divided in half and flattened into two discs. Wrap each disc of dough tightly in wrapper and refrigerate them for a minimum of one hour. you’ll also store these within the refrigerator for up to three days. If it’s too hard to roll, just let it sit at temperature for 10 to fifteen minutes.

Once you’re able to roll out your dough, lightly flour your surface and rolling pin. Remove the dough out from the refrigerator and place it onto a lightly floured surface. Using your rolling pin, apply even pressure and gently roll it from the middle out, turning the dough a couple of quarter turn after some rolls. ensure to lift your dough and flour your surface and also the top of the dough as required to forestall it from sticking.