Pie: Quick Homemade Crust for Sweet or Savory Pies

On By Daphne Cybele Van SchaickIn Home & Garden

An easy butter crust from scratch… recipe is typed out below pics. This crust works well for sweet or savory pies: for sweet pies, brush top crust with water and sprinkle with sugar.  Use as is for savory pies.   I use this all the time as a chicken pot pie top crust, with no bottom crust, and for quiche, as well as apple pie, and strawberry rhubarb pie.  Happy eating!

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Recipe typed out below the pics:

Make pie from scratch: crust made from real butter is better, and easy to make. Recipe at Bean & Bantam. Make pie from scratch: crust made from real butter is better, and easy to make. This one is nicely browned out of the oven. Recipe at Bean & Bantam. Make pie from scratch: crust made from real butter is better, and easy to make. This one is just out of the oven and you can see the steam rising from the freshly baked pie! Recipe at Bean & Bantam.

Make pie from scratch: crust made from real butter is better, and easy to make. Recipe at Bean & Bantam.

 Pie Dough in the food processor:

Combine in food processor, pulse once:

2 1/4 cups flour

1/2 tsp sea salt

Then add 3/4 cup butter (1 1/2 sticks plus 2 tb) cut into 1 inch chunks and pulse 4-6 times

In a measuring cup, combine:

1/2 tsp vinegar

1 egg yolk

ice water to bring to 1/2 cup

Pulse 25-30 times

Separate dough into two parts, flatten each into a disk, wrap in plastic wrap and chill in the fridge for one hour before rolling out into a top and bottom crust.

 

 

8 thoughts on “Pie: Quick Homemade Crust for Sweet or Savory Pies”

  2. Margit Van Schaick

    Hi, Richard–the photos say all that is necessary about how delicious this pie crust is! To make things even easier, it’s also possible to make this same crust with a stand mixer with a paddle blade. Easier because I don’t very much enjoy cleaning a processor. Making the crust by hand, with a pastry cutter, is also very doable. For a sweeter crust, you can also add one tablespoon sugar to the flour mixture. The recipe comes from Greg Patent, originally, tweaked a bit. How many pies are you making for Thanksgiving, Daphne?

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