Pie Crust Recipe | How to make a Pie Crust | Easy Homemade Pie Crust Recipe

DOUBLE PIE CRUST:
2 1/2 cups (350g) all-purpose flour
Salt - Add: 1/2 teaspoon when using salted butter
1 Teaspoon when using unsalted butter
(Non-vegans can use regular butter)
2 Tablespoon Maple Syrup (If you are making a savory pie, skip the maple syrup and replace it with ice water)
1 cup / 226g Vegan butter, chilled, and cut into small pieces
2 to 3 Tablespoon Ice water (I have added total 3 tablespoons of water)

▶️ SINGLE PIE CRUST:
1 1/4 cup (175g) all-purpose flour
Salt - Add 1/4 teaspoon when using salted butter
1/2 Teaspoon when using unsalted butter
1 Tablespoon Maple Syrup
1 cup / 113g Vegan butter, chilled, and cut into small pieces
1 to 2 Tablespoon Ice water (I have added 1 tablespoon of water)

▶️ METHOD:

Place the flour, salt, maple syrup and cold butter in a large bowl (If you are making a savory pie, skip the maple syrup and replace it with ice water). Now break the butter into the flour with your finger tips, until the mixture is crumbly. Pour the ice water 1 tablespoon at a time until the dough starts to clump together when pinched. Press the mixture into a ball and slightly knead it very lightly.

Now divide the pie dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for at least one hour or until firm enough to roll out (This will chill the butter and allow the gluten in the flour to relax). At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.

Place the pie dough on a floured surface and roll it out to fit into a 9 inch pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll. Roll from the center of the pastry outwards to get uniform thickness. To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches larger than your pan.

Now if it happens that the pie dough falls apart while rolling - Don't worry! Gather it into a ball, very lightly knead it into a ball and start rolling it again on a floured surface.

When the pastry is rolled to the desired size, gently roll pastry around your rolling pin, unroll onto the top of your pie pan. Do not pull or stretch the pastry (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan.

If you want you can slightly trim the edges but do not trim it too short because the pastry shrinks as it bakes, so we will need a slight overhang. If you don’t want to trim the edges then just fold it in.

Pattern the edges of the pastry as you like. If possible, chill the pie crust (about 15 minutes) before filling and baking. The pie shell is now ready to use. Fill it up according to your pie recipe and bake.

This recipe makes two - 9 inch pie crust.

▶️ IMPORTANT TIPS:

👉 Cold/chilled butter only

👉 Different brands of flour will absorb water differently. Add 1 tablespoon at a time until the dough starts to clump together when pinched. The dough should not be wet not should it be too dry. I have added total 3 tablespoons of ice water.

👉 If it happens that the dough falls apart while rolling - DON'T WORRY! Gather it into a ball, very lightly knead it and start rolling it again on a floured surface

👉 The rolled out pastry should be about 2 inches larger than your pie pan

👉 Do not pull or stretch the rolled out pastry while laying it in the pan otherwise it may cause shrinkage

👉 If you choose to trim the edges - DO NOT trim it too short because the pastry shrinks as it bakes, so we will need a slight overhang. If you don’t want to trim the edges then just fold/tuck it in for a thicker edge

👉 If you are making a savory pie, skip the maple syrup and replace it with ice water

▶️ BLIND BAKING THE PIE SHELL (OPTIONAL)

Cover and chill the raw pie crust while you preheat the oven to 425F. Remove the pie crust from the refrigerator and prick the bottom of the crust with a fork. Next cut a large round of parchment paper and place it, onto the pie crust. Fill with pie weights or beans and bake the pie crust for about 10 to 12 minutes.

Remove from oven, remove the parchment and weights. Reduce the oven temperature to 375 F and continue to bake the crust for about 10 more minutes or until the pastry is dry and lightly browned.

Add your desired filling into the blind baked pie crust. Brush edge with plant-based milk and tent the pie edge with foil to prevent it from burning. Bake at 350 F and time it according to your pie recipe