Easy Pie Crust Recipe By Hand

Discover my easy pie crust recipe by hand, the secret to a perfectly flaky crust, ideal for your Apple Pies and other sweet delights. Simple and versatile, this homemade hand pie is a must-have to elevate your sweet pies and tarts.

Jump to:

• What is a Butter Pie Dough
• Why you'll love this recipe
• Ingredients you need
• How to make Homemade Pie crust Recipe
• How to use your pie dough
• Tips for this recipe
• Storage and freezing
• Variations & Substitutions
• Recipe Questions
• More Bottom Pie Crusts
• Hand pie dough recipe

What is a Butter Pie Dough

A butter pie crust is a classic pastry base known for its rich, flaky pie crust texture and its deliciously buttery flavor. A versatile choice for sweet and savory pies, beloved by bakers for its delicious results.

Homemade hand pies are ideal for making classics such as Apple Pie, pumpkin pie, or savory quiches, as well as a variety of sweet or savory tarts.

This pie dough recipe, made from flour, sugar, butter, and water, is unique because it does not contain eggs, unlike shortcrust pastry "pâte sucrée" or "pâte sablée" pastry.

This simple composition makes a perfect pie crust with a light texture with flaky layers, perfect for creating a crispy and delicious pie crust.

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Ingredients you need

*You will find quantities and instructions in the recipe sheet at the end of the page.

• Flour: The foundation of the dough, all-purpose flour creates structure and stability. It is the main support that helps achieve the desired texture.
• Sugar: Use powdered sugar for sweet versions. It blends better into the dough and adds a slight sweetness, perfect for fruit pies or desserts.
• Salt: A pinch of salt is crucial to balance and enhance the flavors of the dough, even in sweet preparations.
• Butter: Unsalted butter, very cold butter is the secret to flaky and crispy pastry. It creates thin layers of dough that become airy when baked.
• Water: Ice-cold water is used to bind the dough without activating the gluten or melting the butter, which is essential for keeping the pastry crumbly.
• Vinegar: Although optional, vinegar can be added to make the dough more tender and easier to work with. It helps relax the gluten and improve the texture.

How to make Homemade Pie crust Recipe

Hand pie dough

• In a large bowl, place dry ingredients, flour, powdered sugar, and salt, and mix until you have a homogeneous mixture.
• Add the cold butter pieces and crush them into the dry mixture until you have a sandy mixture with some small butter pieces.
• Finish by adding the ice-cold water and gather the dough with your hands until it forms a somewhat uneven dough ball, without over-kneading it.
• Cover the dough with plastic wrap, making direct contact, and refrigerate for about 20 minutes before using it.

With a food processor

• in a food processor combine flour sugar and salt, and mix at high speed for a few seconds.
• Add the cold unsalted butter pieces in the flour mixture and mix again at high speed until you have a powder with some slightly visible butter pieces.
• Finish by adding the ice-cold water and mix again briefly, just enough for the dough to begin forming large pieces.
• Transfer the mixture onto a work surface and gather the dough to form a homogeneous ball.
• Cover with plastic wrap, making direct contact, and refrigerate for at least 20 minutes before using it.

Baking

• Roll out the cold pie dough with a rolling pin on a lightly floured surface with a little flour sprinkled between two sheets of parchment paper and line your pie pan or tart ring.
• Cut the pie dough with a knife or pastry cutter to make the top crust and brush the top of the dough with beaten egg to give it a golden brown colour.
• Bake the pie crust with your pie filling in a preheated oven at 180°C (350°F) for approximately 40-55 minutes, or until it turns golden brown, depending on the recipe.
• Let your pie cool completely in the pie plate and serve.

How to use your pie dough

• Classic Fruit Pies: Apple pie, Cherry pie, Blueberry pie, Peach pie
• Pie Recipes: Such as Apple Pie or my Blueberry Pie.
• Cream Pies: Like Banana cream pie, Coconut cream pie, Chocolate cream pie
• Pumpkin Pie: Perfect for the fall, my pumpkin pie combines pie crust with a creamy mixture of pumpkin puree, spices, and sugar.
• Nut Pie: Like this delicious pecan pie or walnut pie.
• Hand Pies: Like Handheld fruit pies, Mini savory pies
• Chicken pot pie: A classic comfort food filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust.

Storage and freezing

Refrigerator Storage: Wrap the pie dough in plastic wrap and place it in an airtight bag. It can be stored in the refrigerator for 3 to 5 days. Keep it cold to maintain the buttery texture.

Freezing: For long-term storage, tightly wrap the dough in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for several months. Thaw in the refrigerator before use and allow it to briefly come to room temperature to soften.

Recipe Questions

How to Pre-Bake a Pie Crust?

Cover the crust with parchment paper, fill it with pie weights or dried beans, and blind-bake it before adding the filling.

Can I replace butter with other fats?

Yes, vegetable oil, margarine, or coconut oil can be used, but it will alter the texture and taste.

Why is my pie crust too hard?

It may be due to overworking the dough or insufficient water.

How to prevent the pie crust from shrinking during baking?

Let the crust rest in the refrigerator overnight or in the freezer for 2 hours after rolling it out and before baking.

More Bottom Pie Crusts

I hope you love this foolproof butter pie crust recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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