The holidays are right around the corner, which means it’s time to plan those holiday pies! There’s no better way than learning to make your own homemade holiday pie crust. With the right technique and ingredients, making pie crust from scratch can be done!
- 1 1/4 cups Hayden Flour Mills White Sonora All Purpose Flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 stick (4 ounces) unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 to 1/3 cup ice water (or vodka)
- Cut butter into 1/2-inch cubes. Place in small bowl and put in freezer for at least 10 minutes.
- Measure ice water and put in freezer (check frequently that it isn’t freezing into ice) until ready to use. If using vodka, do the same.
- Measure flour into food processor. Add in salt and sugar and pulse three times to blend.
- Add cold butter to food processor and pulse until there are PEA SIZED butter pieces.
- Slowly stream in water or vodka until dough comes together. See notes.
- Transfer dough from food processor to Saran wrap. You want to shape your dough into a round disc, using the Saran wrap to form it, NOT your hands.
- Once your dough is formed into a disc, wrap it up completely and stick it in the freezer again for 20 minutes.
- Remove from freezer and Saran wrap onto a lightly floured workspace. You just want sprinkles of flour on the workspace. If the dough is still frozen, leave out at room temperature for just a few minutes until the dough is thawed enough to work with. Sprinkle flour on a rolling pin and roll until dough is about 1/8 inch thick.
- Place into a greased pie pan and trim overflowing edges of pie crust off. Follow fluted edges of pie pan or create your own flutes by hand or with a fork.
- Fill with filling and bake per instructions for pie filling.
Test to see if your dough is ready by grabbing a small handful and squishing it between your palm and fingers. If the dough forms together, it’s ready. If it crumbles, it needs a bit more water. If it feels sticky and wet, add a small amount of flour to dough to help dry it out.
You can double this recipe to make two pie crusts at once. If you’re not going to use both now, split dough in half, wrap in plastic wrap in a disc shape and freeze for up to 6 months.