Homemade Pie Crust

Today for Blogmas, I’m supposed to be sharing a cookie recipe. However, since I am currently in the middle of moving and our cookware and food selection has dwindled significantly, I am unable to put together a cookie recipe at this time. So, I’m sharing my famous cherry pie (but mainly my pie crust) recipe with you. My photos are from Thanksgiving, so don’t mind the autumn themed pumpkin pie in the back. We’ll just ignore that for now. Maybe I’ll share that one next year.

Would you believe me if I told you that I make my pie crusts from scratch? Not many people do. Pie crusts from scratch do taste better, but you can convince yourself otherwise if you’ve never had one. I grew up with homemade pie crusts, so I’m a little biased, but I also know a good pie crust when I taste one. There are pretty good pre-made pie crusts out there, I even used one for a Friendsgiving recipe earlier this year.

For cherry pie, I actually tend to buy the filling as I haven’t mastered a filling recipe yet. Also, if you have a good crust, the filling is more like the icing on the cake. If any of y’all have a good cherry filling recipe that stays together when you cut it, please send it my way. For now, I’ll just share what I use – Duncan Hines. My mom and I (mostly my mom) have picked out really good canned fillings. So good, that people even ask us to share our recipes. We can’t tell them because, well, we didn’t actually make them.

So read on and enjoy your homemade pie (crust) this year for the holidays!

Giveaway Time!

And before you get to baking, don’t forget to enter the Blogmas giveaway! Talia’s hosting today, so go check her out and give it your best go in the giveaway for a Burt’s Bees Bundle and Face mask!

>> The Giveaway is HERE <<

The other blogmas girls can be found at these links!

Amber // Amy // Stefanie // Hannah // Drea // Nita // Brittani // Jami // Taylor // Bailey

Print Recipe

Pie Crust

Course

Dessert

Cuisine

Dessert

Servings

pie crust

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1 tbsp sugar
• 1/4 tsp salt
• 1 stick unsalted butter cut into cubes
• 3 tbs cold water

Course Dessert Cuisine Dessert Servings pie crust Ingredients 1 1/4 cups unbleached all-purpose flour 1 tbsp sugar 1/4 tsp salt 1 stick unsalted butter cut into cubes 3 tbs cold water

Instructions

1. Using a stand mixer with a flat beater and stir together the flour, sugar and salt in the mixer bowl.
2. Add the butter and toss with a fork to coat with the flour mixture.
3. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
4. Add the water and mix on low speed just until the dough pulls together.
5. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Do not chill.
6. Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn.
7. Continuing to dust the surface and roll when needed, roll out into a round at least 12 inches in diameter and about 1/8 inch thick.

Recipe Notes

Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

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