Homemade Pie Crust
This easy to make homemade pie crust recipe is perfect for chocolate, key lime, pumpkin, or fruit pie. Since it’s made without Crisco shortening and hydrogenated oils, it’s healthier!
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 1 pie crust 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups flour (I use all-purpose einkorn)
- ½ tsp salt
- 6 Tbsp butter, cold and cubed
- 2–3 Tbsp milk
- 1 egg yolk (optional)
Instructions
- Preheat oven to 400F
- Combine flour and salt in the bowl of a stand mixer. Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs. Alternatively, use pastry cutter or knife.
- Add milk, 1 tablespoon at a time JUST until the mixture comes together to form a ball.
- Breaking off a piece about the size of a golf ball, pat the crust into the bottom and sides of a pie pan.
- If you’re going to fill and bake the pie crust (as in a pumpkin pie or pecan pie), whisk the egg yolk in a small bowl and brush the inside of the crust. Bake in the oven for 2 minutes.
- If you’re going to fill the crust with a no-bake pie (as in a chocolate pudding pie), bake in the oven for 18-22 min.
Notes
*For best results, keep your ingredients cold. You can refrigerate your utensils and bowl as well to help keep the dough chilled.
* To achieve a flaky, light crust, don’t over-mix your dough.
Nutrition
- Serving Size: 1/8 of crust
- Calories: 120
Find it online: https://dontwastethecrumbs.com/homemade-pie-crust/
