I was completely intimidated by making my own pie crusts. But it ended up being much easier than I expected and tastes soooo much better than a store bought crust. I am now on the pie train and you can expect to see a lot more of these from me!!
I can’t believe that the first time I tried to do this was ON Thanksgiving day! How ballsy is that?!?!? So we hosted Thanksgiving at my house this year for my parents, due to their extensive remodel.
This was my first time cooking a Thanksgiving meal and I had the Turkey, mashed potatoes and 2 pies!! It was a little bit stressful but ended up being amazing and totally worth it! The food coma lasted all night! We didn’t even wake up before 7 for Black Friday shopping……now that’s kind of crazy.
This recipe makes enough for 1 pie that has a top and bottom crust. Or 2 bottom crust only pies.
- 2 1/2 cups flour
- 1 tsp salt
- 1 Tbsp sugar
- 2 tsp Vanilla extract
- 1 cup unsalted butter, diced
- Cup of ice water
If you are making a savory pie then omit the vanilla and reduce sugar to 1 tsp.
In a large mixing bowl whisk together the flour, salt and sugar. Add the butter cubes. Using a pastry blender cut the butter into the mix until it resembles coarse meal.
Add vanilla and 4 Tbsp of ice water. Using your hands start to mix the dough and it will start to come together. If your dough is still really crumbly then add more water 1 Tbsp at a time. Don’t overwork the dough or it will be too tough.
Cut the dough ball in half and flatten it into disks. Wrap it in plastic wrap and put it in the refrigerator for an hour.
Once your dough is chilled then you can roll it out on a floured surface. If your pie dish is 9 inches then your rolled dough should be about 14 inches. I rolled the dough around the rolling pin and then unrolled it over the pie dish. Trim the dough so that you have even edges and fold the edge under. If your pie only has a bottom crust, then use 2 fingers and a knuckle to crimp the dough around the edges.
Bake according to what your filling requires. If it’s a longer bake, then cover the edges with tin foil to prevent burning.
Happy baking everyone!