Homemade Pie Crust, Made with Butter, Bulk Batch
- Heidi
- Mar 14
- 5 min read
Updated: Apr 22
My son texted me from work this morning and wished me a, "Happy Pi Day!"; 3.14. I'm so thankful the important parts of our homeschooling years stuck with him! Seriously! Pie is a very big deal, and one to not take lightly, nor skip! There's your homeschool lesson for the day. :-D
Once I read his message, I bee-lined to the freezer to see if I had any of our Homemade Pie Crust ready for this special occasion. After all, it's not only Pi Day, it's also Friday Family Night, so pie is the perfect dessert to celebrate! I slid the kitchen freezer open, dug around a bit, then I saw a bag of pie dough discs smiling at me. Then I heard the angels sing, "Hallelujah, hallelujah!"
I'm always so very thankful to my past self for thinking ahead and making bulk batches! And since I use pie crusts often for both sweet and savory pies, like quiche, which is in our regular rotation, I try to keep these pie crusts stocked. How I do love homemade pie crust!
I'm realizing that you might be asking, "Why would I go to the trouble to make homemade pie crust, when it's not too expensive to buy them ready-made at the store?" My swift answer, "The ready-made pie crust from the store, isn't too tasty either!" I don't like 'em. I literally won't buy 'em. Made with soy and preservative-filled shortening, it tastes nothing like the homemade yummy version. Made with wholesome delicious butter, this homemade pie crust is totally worth the effort. And, when you make a bulk batch, you do the work one time and get four pastries ready to roll. Cook once, eat twice, Baby! You gotta trust me on this, your deed will be rewarded.
I was first introduced to this pie pastry from Ina Garten nearly 20 years ago. (I got one of her cookbooks for my 30th birthday. And yes, we've been making this crust ever since, though I tweek it so it's low sugar.) The pastry recipe was included with the Apple Crostata, which is divine, y'all. Made with butter, not shortning (not a fan), it's flaky with superb texture. The crostada crust was doubled so I had an extra for another time. "Brilliant!" I thought. Then, when I noticed there was room in the Kitchenaid mixer bowl for more than two batches, I thought, "Why not bulk it further?!" So since then, if I've got plenty of butter on hand, I preserve a pound of it in homemade pie crust, times four! Are you ready to make some perfect pie crust?!
Here's what you'll need:
Kitchenaid Mixer bowl with Flat Beater attachment (Or food processor. This is what Ms. Ina uses to mix her pastry dough.)
Measuring cup and spoons
Mug (for ice water)
Pastry mat (or counter top)
Rolling pin
Ingredients
4 cups all purpose flour, plus extra for rolling surface
1 tsp pink salt
1 Tbl white sugar (Optional. This is a fraction of what the original recipe called for, though I often omit it all. But it's a nice addition with sweet pies)
1 lb cold salted butter, 4 sticks, cut into small squares (keep in fridge til ready to mix)
1/2 cup ice water
Instructions:
Place dry ingredients into mixing bowl and stir. Add cut butter to flour mixture and mix slowly to incorporate it. Blend butter until it's pea size, and mixture is crumbly looking. Add ice water to dry mixture, and blend just until the dough holds together. Turn out onto well-floured pastry mat, or counter top. Press pie dough into one big ball. Then cut into 4 equal portions. Place 3 into labeled freezer bags, and press flat into discs*, freeze for later. The last disc... make a pie today! Wrap and chill for one hour, while you prep your desired filling.
Roll the chilled dough on floured mat, with floured rolling pin to about 1/4 inch.
Using pastry mat to maneuver, fold rolled dough in half. Transfer folded dough into pie pan, using big cutter to loosen from mat (or counter), if necessary. Carefully unfold dough to cover pie pan and gently press it out against the bottom, then the sides.
Trim dough that hangs over the edge of pan and reserve.** Pinch edge of pie dough into desired shape. It's ready to fill!.*** Follow baking instructions for your specific pie filling.
Happy Pi Day to you! Enjoy whatever kind you decide on! I know you'll love this perfect crust, and hope your family enjoys it as much as mine has over the years!
*Ms. Ina suggests that the extra pie pasrty is pressed into a disc, which is what I've done all these years. But if you'd prefer to roll it out into pie tins and freeze them that way, go for it! You'll be that much more ready to plop in some pie filling and bake. I did this last summer when I thought we'd be serving homemade apple pie at our daughter's (Quinci) wedding reception. We ended up going the cake route, but I was ready! We used several of those ready pie crusts for our monthly, Easy Cheesey Quiche. Like I said before, I'm always, always glad I made stuff ahead!
**You can place the dough cutting into one of the other pie dough disc bags, or, my preference is to, roll it out into a disc, brush with oil, then sprinkle with cinnamon and coconut sugar. Add a few chopped pecans, or walnuts, then roll up and bake about 10 minutes until golden.
These are called "pinwheels" in this region. If you'd like, top it with a little powdered sugar, or simple glaze. Jeremy loves these, and always anticipates this lil treat whenever I bake a homemade pie.
***If baking crust without a filling, say for a pudding pie, or fresh strawberry pie, lay foil or parchment on top of the pie dough, then fill with 1 lb of dry beans. (This weight holds the dough in place while it bakes, instead of it sagging down and shrinking. Ask me how I know.) Bake 400 degrees F, for about 10-15 minutes, until ended are golden. Cool completely before filling. Enjoy!
Very Warmly, Heidi
"For He Satisfied the thirsty and fills the hungry with good things."
~Psalm 107:9
