Pie Crust Recipe
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An easy pie crust recipe is an essential resource in a real food kitchen. I used to use store-bought pie crusts whenever I made quiche or dessert pies. It seemed like making homemade crust would be too time-consuming, and I wasn’t sure I could get the taste and texture just right. As it turns out, I had nothing to worry about.
In reality, homemade pie crust takes just a few minutes of hands-on time to make and it only requires a few simple ingredients. The store-bought version, on the other hand, typically has a long ingredient list including hydrogenated oil, artificial food coloring, and preservatives. Even the healthier crusts you can buy at health food stores contain unnecessary ingredients, and they cost a fortune.
This simple recipe makes two 9-inch pie crusts. If you only need one crust, you can freeze the second one after step 4. Defrost it when you’re ready to use it, and proceed with step 5 once the dough is soft. Alternately, you can easily cut this recipe in half to make just one crust. This crust is delicious as is, but if you want a lighter texture you can substitute a half cup all-purpose flour for a half cup of the whole wheat flour in this recipe.
Homemade Pie Crust
- 2 cups white whole wheat flour
- 1 tsp salt
- 3/4 cup cold unsalted butter sliced
- 1 tbs maple syrup or honey
- 1/3 cup cold water
- Mix the flour and salt in a large bowl.
- Pour the flour mixture into a food processor and add the cold butter. Process the mixture until you have a crumbly, course meal.
- Add 1 tablespoon of maple syrup plus 4 tablespoons of cold water and process. The texture may still be crumbly. Keep adding water one tablespoon at a time until the dough comes together into a ball. Don’t add so much water that the texture becomes sticky.
- Carefully remove the dough from the food processor and divide into two balls. Flatten the balls into discs and cover each disc with wax paper. Refrigerate for 30 minutes.
- Roll out both pieces of dough on a floured work surface. I like to roll the dough into a large circle directly on the wax paper so it’s easy to transfer it to the pie dish. Each crust should be about 1/4 inch thick. If you’re doing a covered pie, the bottom crust should be a little bigger than the top one.
- Place the crust in a 9-inch pie dish. Gently press it into the dish so that the crust edge reaches at least as far as the edge of the pan. Then fill the dish according to the recipe you’re using. This crust works well for quiche or pie.
- Trim the excess crust around the edges of the pan with a sharp knife. Bake according to the recipe you’re using.
Pie Crust Recipe Price Breakdown
This recipe costs a total of $1.21, or $.61 per crust. The low-quality, hydrogenated oil pie crusts at the store typically cost around $1.50 per crust, and the higher quality store-bought crusts go for at least $3.00 each. This healthy, homemade pie crust is a much better alternative, and it’s a delicious base for quiche or pie.
Have you tried freezing these?
Yes, Serena, you can freeze the crust. I freeze it in a ball (not rolled), but either way would work.
Thank you for responding! Some how I just saw this 🙂