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THICK & DELICIOUS PIE CRUST

HOMEMADE WARM APPLE PIE FROM SCRATCH

This is THE BEST pie crust recipe I’ve ever had.  It has turned out every time, it’s fairly simple to make (as far as pie crusts go) and it tastes AMAZING.  I’m really into crust though.  I like it thick and sweet and I want it to be the star when I make pie.

It does always turn out a little different for me-I think that has a lot to do with how cold things stay as I make it and it can be made with shortening a little easier (if you want to substitute the butter).  We’re a butter family around here.

If it’s looking too crumbly, feel free to add cold water a tablespoon at a time until it just starts to come together (pictured below).  That’s when you know you’ve nailed it and it’s ready to wrapped up and put in the fridge.
EASY PIE CRUST WITH EGG

EASY PIE CRUST WITH EGG

EASY PIE CRUST WITH EGG

This crust is amazing with my apple pie recipe!  I hope you love it as much as I do!  Just in time for Thanksgiving 😉

5 from 1 reviews
THICK PIE CRUST
 
PREP TIME
COOK TIME
TOTAL TIME
 
This is THE BEST pie crust and comes together very easily and tastes AMAZING. If you're into thick pie crust with good flavor, this is your recipe.
APRIL DAVIS:
SERVES: 2 crusts
INGREDIENTS
  • 4 C FLOUR
  • 3 TBSP SUGAR
  • 2 TSP SALT
  • 1¾ C BUTTER, DICED & COLD
  • ½ C COLD WATER
  • 1 EGG
METHOD
  1. In a large bowl mix flour, sugar and salt. Dice up butter into the bowl and put in the freezer for 5 minutes (the more you can keep everything cold, the better). Using a fork (or whisk on your mixer), cut the butter into the flour. Mix in ½ C cold water and egg. Turn the dough out onto plastic wrap to form a large ball. Wrap and refrigerate for at least 2 hours (or overnight). Roll out as thick as you prefer to make 2 pie crusts. For an empty pie shell, bake at 350° F for 15-ish minutes after poking with a fork (to prevent shrinkage). Any leftover scraps make excellent pie cookies and should be baked for a shorter period, 6-8 minutes.

 

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4 Comments

  • Reply
    Mary
    October 6, 2017 at 8:48 am

    You have shortening in your directions but not in your ingredient list. How much shortening do you use, if any?

    • Reply
      APRIL DAVIS
      October 6, 2017 at 11:39 am

      Good catch!! I’m so glad you messaged me! I updated the recipe-it now says butter instead of shortening (which is what it was supposed to say)! I know with this recipe you can make it with either or half of both!

  • Reply
    Bridget
    November 17, 2017 at 1:52 pm

    Thanks for posting this. It’s just in time and actually quite synchronistic as I was talking with a friend about how I needed/ wanted a recipe for a REALLY thick pie crust. Regular recipes are just too wimpy for me. Guess that makes me crusty… 😉

    • Reply
      APRIL DAVIS
      November 17, 2017 at 3:46 pm

      I hope you like it!! It’s my favorite and it is THICK!!

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