Over the years, we’ve made a lot of pie mistakes. Doughy crusts, under cooked filling, burnt, stuck to the counter, you name it.
Making pie is a daunting task when you’re standing in front of all those ingredients that you just bought from the market, and your Grandma’s secret pie recipe in hand. Her hand written, passed on for generations recipe may not make much sense right now, but we’re here to help. And if you don’t have a pie crust recipe, we’ve got one for you below.
Pie isn’t as difficult to make as you may think. The first step is to always just try it! You’ve got all of those fresh Okanagan peaches and apples just waiting to be made into a pie filling, so why not just get to it?
We’ve compiled a list of our favourite tips and tricks to make sure that you get your pie crust just right. You’ll still use you’re Grandma’s recipe, but we find that Grandma’s usually use these tips too.
- Use ice water. This will help keep your dough cold, which you will quickly learn is the name of the game. A cold dough means it’s not only easier to handle, but it will turn into the flakiest crust ever (in a good way).
- Chill your dough. Before you roll out your dough, it’s best to let is chill in the fridge or freezer. It’s going to make rolling out the dough a lot easier, and you’ll look like such a pro.
- Use a marble pastry board and keep that chilled too. There’s a bit of a theme going on here. Trust us…it’s going to make your crust turn out so much better. Your marble board will naturally feel cold to the touch, but putting it in your fridge or freezer will cool it down even more. No room in the fridge? Setting a bag of ice on the board is a great hack to cool your board down.
- Once assembled, brush that pie dough with egg. This is going to help your pie crust brown and literally shine. It’s a real crowd pleaser and a detail that should not be missed. If you’re plant-based you can brush with a little bit of coconut oil to get similar effects.
- Serve with style. What makes a great pie even better? I great pie dish like this Emile Henry Pie Dish.
Don’t fret if your first pie crust isn’t Instagram worthy. If you follow these tips it’s sure to be taste-bud worthy. That’s all that matters anyway right?
My Grandma’s Basic Pie Crust Recipe
- 3 cups of pastry flour
- 1 teaspoon of salt
- 1/2 cup of shortening
- 1/2 cup of butter (*Note that if you want to veganize this recipe we have found that Earth’s Balance is a great sub for both butter and shortening)
- 1/2 of ice water
- Combine flour and salt in a medium bowl
- With your pastry blender, cut in the shortening until it’s pea sized
- Slowly add ice water, one tablespoon at a time until all of the flour is moistened
- Form dough into a ball
- Cover dough with saran wrap and put in the fridge for an hour or so
- Roll dough out on a floured surface. You’ll have to split the dough in half — one for the bottom, and one for the top
- Place dough in your pie dish and trim your edges
- Add your filling of choice, and then top with additional rolled out dough
- Bake at 425 degrees F for 15 minutes and then reduce the temperature to 350 degrees F for another 35 to 45 minutes