If you’re looking for an old fashioned, traditional pie crust recipe that is flaky yet strong then look no further! When a recipe stands the test of time, through many generations, you know it’s good. I have tried a few different ones but keep coming back to this simple from scratch homemade pie crust recipe.
Why are From Scratch Pies the Traditional Go To Dessert?
Only a few generations ago, the food prepared in every kitchen, especially those on the farm, were solely dependent on the seasons. Pies were no exception and were the standard dessert served at the dinner table. The filling of early summer brings the harvest of wild berries and fresh rhubarb. By August and September, there are fresh apples, peaches, and pears. Pumpkin pies round out the harvest season and are one of my personal favorites! Then you have the traditional custard pie that is a country dessert staple. Many of those filling ingredients were preserved in bushels in the cellar or by canning for use during the harsh winters. And pies continued to be offered as a sweet treat around the table. You could almost guarantee to see a few options at any family or church gathering back then and even to this day. I especially love to make hand pies using this crust; it holds up perfectly! The fillings may have changed with the seasons, but the flaky from scratch homemade pie crust remained tried and true.
pin for later!
Sweet or Savory
Sweet dessert pies have been the most common pie at the dinner table. But when that stew simmering on the old wood cook stove needed a new spin for dinner, you could bet it was being served in a savory pot pie. This from scratch pie crust works just as well for savory as it does sweet. I have also used this recipe as a fun and quick mini pizza recipe for my girls.
This is the Perfect Crust for Decorative Pies
A simple pie is perfectly delicious, but I have recently been baking decorative pies for the seasons and special occasions. I enjoy this creative outlet and find that the loved ones I make my pies for also enjoy seeing the extra love I put into them. This easy from scratch pie crust recipe is the ultimate pie crust for decorative pies. It is the perfect strong flaky dough. What’s more, it will hold up especially well when being worked into decorative lattice or braids. Nothing is more frustrating than attempting to weave the lattice and your crust keeps falling apart. This crust will also keep the design of your decorative pies intact when baked, due to a simple secret ingredient you undoubtedly have in your pantry at all times.
What is the Secret Ingredient?
Baking Powder!
Baking powder is the secret to perfect flaky pie dough every single time! I know my great, great grandma wasn’t the only one to use this secret ingredient then or now. However, I will always find it so special to be using the same recipe she used for baking from-scratch homemade pies.
Let’s face it, pie dough can be tricky to replicate with perfection. Variables like the temperature of your ingredients, your hands, and your kitchen can affect the outcome of your dough. This simple ingredient you already have right in your pantry can help lighten and expand your crust. It adds softness resulting in the perfect light and airy pie essentially every time. What’s more, the leavening process causes the dough to rise just enough while baking to prevent the crust from shrinking. So, if you enjoy making not just tasty but beautiful pies, then baking powder is the secret ingredient you need to add, friend!
Start With These Five Ingredients
- Flour – All Purpose
- Butter/Lard – Fun Fact: The original heirloom recipe calls for lard.
- Salt – Enhances flavor
- Baking Powder – The Secret Ingredient for the perfect pie crust!
- Cold Milk – Not water and you can taste the difference!
Why Was Lard Used in the Original Heirloom Recipe?
Lard was readily available. It was also easier to work with than butter due to its higher melting point. This allows it to be incorporated into dough and rolled out before dissolving into the flour. If an extra crispy and flaky crust is what you’re wanting then lard offers just that! Give it a try if you have a good source for well-rendered lard. Pure lard for baking is best rendered from leaf fat around the pig’s kidneys and loin. (Be cautious using lard from the grocery store. It has been hydrogenated and has added preservatives. Moreover, it will have a strong pork flavor.)
Step-By-Step From Scratch Homemade Pie Crust
Step 1: Add flour, salt, baking powder and butter or lard in bowl. Mix together with pastry blender or fork only until it resembles coarse sand.
Step 2: Add milk and incorporate together.
Step 3: Mix only until incorporated as shown below. No need to chill this dough!
It’s that simple to make homemade pie crust! Easy as Pie!
Can You Add Too Much Milk To Your Homemade Pie Crust?
You will want to add just enough milk for the dough to come together into large clumps. As my great-grandma’s original recipe says; “Add cold milk, sprinkling it on gradually.” Adding a little at a time so you do not accidentally add too much.
If not enough milk is added, your dough will be crumbly and dry when you attempt to roll it out.
If too much milk is added, you will need to add extra flour and this may make your crust tough.
You want the dough to clump together, but not feel too sticky. Once the dough is clumping together, transfer the dough to a floured work surface.
Divide Homemade Pie Crust Dough into Two Equal Parts
Fold and smush your dough into a ball and place on a flour dusted flat surface. The dough should come together in a ball easily.
What if your dough is too sticky or too dry?
If your dough feels too sticky, use floured hands to form dough into ball and dust dough with flour as you continue to fold and smush it into a ball.
If your dough feels too dry, dip your hands into ice cold water as you fold and smush the dough into a ball.
This recipe is enough dough for 1 pie crust (bottom and top crust). If your pie recipe doesn’t need a top crust, like peanut butter, pumpkin, or egg custard pie, save the extra pie crust for another pie. You can also use the extra pie crust to make hand pies like my Maple and Brown Sugar Pecan Hand Pies.
Depending on how intricate your top crust design is, you may want to double the recipe. I usually double the recipe if I’m making a lattice design, so I’m sure to have enough dough.
Can You Refrigerate or Freeze Your Homemade Pie Crust Dough?
Although, this pie dough requires absolutely no chill time you can refrigerate or freeze if making ahead to use for later.
It can last in the refrigerator for up to five days or in the freezer for up to 3 months.
Make sure dough is wrapped tightly to avoid it drying out.
Allow frozen pie crust dough to thaw in refrigerator overnight when you’re ready to use it.
Now You’re Ready to Roll
On a lightly flour dusted surface, roll pie crust dough out with a flour dusted rolling pin. My favorite is to use is a French rolling pin, especially for pie crust, because you are less likely to get harsh lines as you would with a traditional rolling pin. Start from the center and work your way out. Use gentle medium force as you’re rolling, make sure not to press down too hard. Rolling your dough into a 12 inch circle will ensure it is going to fit in a 9 inch pie dish. Pie crust dough should be about 1/8 inches thick.
Simple Tip: As you are rolling, gently flip your dough in between passes to ensure it does not stick to the surface. If it is sticking, simply dust a little more flour to your surface and to your dough if needed.
Rolling your dough into a 12 inch circle will ensure it is the perfect size to fit in a 9 inch pie dish.
Simple Tip: Use your rolling pin to transfer your pie crust to your pie dish. As shown in pictures below.
Center the pie crust over the dish, there will be some overhang. Very gently tuck the crust into the dish, lifting edges and gently pressing it into the form of the pie dish being sure there are no air bubbles.
You will want about 1 inch overhang or so. I usually leave all or most of the excess and work with it to create the pretty edges after adding your pie filling and top crust.
Top Homemade Pie Crust
There are so many different ways to create the top crust. I enjoy being extra creative during this step. My favorite is the lattice design and braiding some of the lattice pieces. Remember, this pie crust recipe is perfect for designs because of the special ingredient, baking powder, that helps prevent shrinkage.
Simple Tip: Depending on how intricate your top crust design is, you may want to double the recipe. I usually do this to ensure I have enough dough.
Once you have arranged the pieces into the design you want, you’re ready to fold the overhang back over and pinch the top and bottom crusts together.
Fluting the edges with your fingers, use two fingers of one hand and a knuckle from your other hand to press the edges into a beautiful scalloped design. You could also use a fork to crimp the edges or add a decorative edge, such as a braided piece.
Now you’re ready to bake your pie!
You will want to follow your pie recipe’s instructions at this point. For the apple pie I made for this post, the recipe doesn’t require baking the crust before adding the filling. However, some recipes call for a fully baked crust or a partially baked crust.
Additionally, some pies require an egg wash before baking. As done for this apple pie recipe.
Simple Troubleshooting Tips
This recipe is for one 9 inch pie crust (bottom and top). Depending on how intricate your top crust design is you may wish to double the recipe. I usually do to ensure I have enough.
Always use cold milk when making your dough. Also, always bee sure not to overmix your butter or lard into your dry ingredients. Mix only until it resembles coarse sand. Remedy cracking dough by dipping fingertips in cold milk and gently working the edges back together.
Overworking the dough or not having enough butter or lard in the crust can cause it to be tough. It is always important to never overwork your dough. This recipe has the appropriate amount of butter or lard, so be sure to follow the directions below.
Although, this pie dough requires absolutely no chill time you can refrigerate or freeze if making ahead to use for later. It can last in the refrigerator for up to five days or in the freezer for up to 3 months. Make sure dough is wrapped tightly to avoid it drying out. Allow frozen pie crust dough to thaw in refrigerator overnight when you’re ready to use it.
Simple From Scratch Butter or Lard Homemade Pie Crust
Ingredients
- 1 1/2 cup all-purpose flour, plus extra for rolling and shaping
- 1/2 tsp salt, if using salted butter
- 1 tsp salt, if using lard or unsalted butter
- 1 tsp baking powder, secret ingredient
- 1/2 cup butter or lard
- 6 or 7 Tbsp cold milk
Instructions
- Whisk together flour, baking powder, and salt (be sure to add correct amount of salt depending on if you are using salted butter or lard/unsalted butter).
- Mix together dry ingredients with butter or lard using a pastry blender or fork only until it resembles coarse sand. You want to avoid overmixing during this step.
- Slowly add cold milk one tablespoon at a time and incorporate with spatula, wooden spoon or table knife until dough just comes together, making sure not to add too much liquid. I always use the entire 7 tablespoons. You may need to add a tiny splash more during the dry winter months.
- Transfer the dough onto a floured surface and begin to fold and smush your dough into a ball. The dough should come together in a ball easily. Again, you want to avoid overworking the dough.If your dough feels too sticky, use floured hands to form dough into ball and dust dough with flour as you continue to fold and smush it into a ball.If your dough feels too dry, dip your hands into ice cold water as you fold and smush the dough into a ball.
- Form dough into a ball and divide into half. At this point, you can decide to refrigerate/freeze your dough (If refrigerating/freezing; wrap tightly in plastic wrap and refrigerate for up to 5 days) or continue to the next step of rolling the pie dough out.
- On a lightly flour dusted surface, roll pie crust dough out with a flour dusted rolling pin. Start from the center and work your way out. Use gentle medium force as you're rolling, make sure not to press down too hard. As you are rolling, gently flip your dough in between passes to ensure it does not stick to the surface. If it is sticking, simply dust a little more flour to your surface and to your dough if needed. Rolling your dough into a 12 inch circle will ensure it is going to fit in a 9 inch pie dish. Pie crust dough should be about 1/8 inches thick.
- Use your rolling pin to transfer your pie crust to your pie dish. Gently fold one edge of your dough over rolling pin and roll dough around pin, carefully peeling it off the surface as you go. Transfer over dish and gently roll it out over the top of the dish, making sure it is centered. There will be some overhang.
- Very gently tuck the crust into the dish, lifting edges and gently pressing it into the form of the pie dish being sure there are no air bubbles.
- You will want to follow your pie recipe's instructions at this point. For the apple pie I made for this post, the recipe doesn't require baking the crust before adding the filling. However, some recipes call for a fully baked crust or a partially baked crust. Additionally, some pies require an egg wash before baking.
- There are so many different ways to create the top crust. Remember, this pie crust recipe is perfect for designs because of the special ingredient, baking powder, that helps prevent shrinkage. Depending on how intricate your top crust design is, you may want to double the recipe. I usually do this to ensure I have enough dough. See above post for creating the lattice design.
