Making a pie crust seems intimidating, but it’s really not. My family says that my Granny made the best pie crust, and no one could ever replicate it. I’m not trying to kick her recipe off to the side, but I need a recipe that’s just as delicious, but easier to make…pretty much fail proof. That’s how I came up with this pie crust.
Just follow this post step by step. I know this post contains a lot of pictures so bear with me, I just want to make sure that together we can get all the steps correctly.
*If the recipe is all that’s needed, scroll down to the bottom of this post.
*If frozen butter is not on hand, and waiting is not what you want to do, look at the 4th picture on this page, it has square pieces of refrigerated butter.
Take one stick of frozen butter, place in the Ninja Processor, and have it cut the butter into small pieces.
No need to switch the blades, just add the flour, salt, and sugar. Pulse together.
For this picture the butter is just cold, not frozen. Place flour, salt, and sugar into ninja, blend together. Cut butter into 1 Tablespoons and place inside the processor. Now whether you used frozen or refrigerated butter…the next steps are all the same!
Add ice cold water 1 Tablespoon at a time, and pulse. Yes I literally use a cup with ice water.
When the dough looks like this, stop working it, stop pulsing, it’s done.
Pull out the blade, this is how the pie dough should look. If you get past this point, and the dough turns into one big ball, it will be ok, but stop now! The object of this is to not overwork the pie dough.
Divide the dough in half, wrap and place in the fridge for at least one hour. For myself I like to make my dough the day before, give it plenty of time to rest and chill.
Get the pie crust out of the fridge, unwrap it, and place it on top of the flour.
Place the pie plate over the pie dough to make sure the dough will fit, also leave a little bit hanging over to make sure there is dough for the top of the pan. Keep rolling till you get there, it should look like this picture above.
Roll the dough over the rolling pin. Be very careful during this step, ripping and/or tears is definitely not what we need or want! By rolling it onto the pin, it makes it very easy to transfer it to the pan.
Roll the dough with the rolling pin onto the pie pan.
This is a picture where there is no step, just look at how well that pie crust is over that pan! Ok break over, next step.
For my pie crust I tear off everything around the pan. If you’re planning on doing the pinch method, or something like that, leave a little bit more dough around the edges.
Whisk the egg and milk until combined.
I decorated my crust with pie dough leaves. It’s fall time and it makes the crust look so beautiful! I used a Leaf Cookie Cutter, found them on amazon and I love them! Smear the egg and milk mixture over the crust. This will leave the crust with a shiny look after it has cooked in the oven.
At this point fill the pie crust with your pie filling and bake, UNLESS you have a wet mixture…like pumpkin pie, in that case keep scrolling.
Blind Baking, it’s easier than you think. If filling is a wet mixture like pumpkin pie, please oh please blind bake. This keeps the pie crust from getting soggy. To make the weight, take some foil, make a bowl with it, and add a bag of dried beans, then place the weight into the center of the pie crust. Place in a hot 350* oven. I use a cookie sheet, because that egg mixture might fall, and it provides extra security and balance when putting in and pulling out of the oven.
Here is what the pie looked like after baking for 20 minutes with the weight. Remove the weight, but don’t put it back in the oven just yet. Notice the tip of the leaves getting browned.
Use a Pie Shield to prevent the crust from burning. Now place back into the oven and bake for 15 more minutes.
Pull the pie crust from the oven, and what do you see? Perfection! Woohoo! It’s just incredible, enjoy this for 15 minutes while it cools. After 15 minutes fill it with your pie filling, and bake for however long the recipe calls for.
Here I baked a pumpkin pie. This is what the finished product looks like, it’s beautiful! My small group at church thoroughly enjoyed it!
I cut out a piece of the pumpkin pie, added whip cream, then added whip cream under the crust, because from what I’m told, “you just can’t have enough whip cream”. I don’t like whip cream, so I’m taking everyone’s word for it! lol