Homemade Pie Crust - Great for beginners!

This Homemade Pie Crust is addicting and easy to handle, making it the perfect go-to recipe for all your pie crust needs. Whether you're making hot pies, cold pies, or hand pies, you'll get a delicate and flaky crust every time. The recipe is simple and foolproof, so you can confidently create delicious pies from apple to pot pies to Pop Tarts! Plus, if you prefer an all-butter pie crust, we also have a recipe for that.

Now, we know that everyone has their favorite homemade pie recipe, and this crust is a no-fail option that will elevate any pie. It's light, flaky, and perfect for any type of filling. Trust us, once you try this crust, you won't go back to store-bought.

You may be wondering if you can substitute lard in this recipe. The answer is yes! Shortening is the key to achieving that perfect flaky texture in pie crusts and pastries. However, if you don't have shortening on hand, you can use an equal amount of lard instead. Just remember to use 2 tablespoons less of lard for every one cup of shortening.

Now, what about butter or margarine? While butter does contain a high fat content, it also contains water, which may affect the lightness and flakiness of the crust. Margarine, on the other hand, can have a low fat content, as low as 35%. So, for the best results, we recommend sticking with shortening or lard in this recipe.

When it comes to transferring the rolled dough to the pie pan, there are two methods that work well. For hot pies, divide the chilled dough in half and roll out one half to about 1/4 inch thickness. Then, transfer it to a 9-inch pie pan. If the pie will be covered, roll out the second half of the dough and set it aside. Bake the pie as instructed in your recipe, and any remaining dough can be wrapped tightly in plastic and refrigerated.

For cold pies, such as our Pumpkin Cream Cheese Pie, follow the same steps as for hot pies. Divide the chilled dough in half, roll out one half to about 1/4 inch thickness, and transfer it to a 9-inch pie pan. Then, continue with the instructions of your cold pie recipe.

Before baking the crust, it's important to dock it. Docking simply means poking holes in the crust with a fork. This helps the crust cook more evenly and prevents any bubbles or pockets from forming. Alternatively, you can use pie weights. Just loosely fit aluminum foil over the pie dish and weigh it down with pie weights, raw rice, or uncooked beans. This is particularly helpful when the filling is runny, like in a quiche.

If you have any leftover pie crust dough, you can freeze it for later use. Shape the dough into a disc, about 6 inches in diameter, and lightly dust both sides with flour. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or wrap it in aluminum foil. Label and date the crust, and it should last in the freezer for up to 6 months. When you're ready to use it, thaw the crust in the refrigerator for 24 hours or overnight before using.

So, go ahead and give this Homemade Pie Crust recipe a try. It's versatile, delicious, and will take your pies to the next level. Happy baking!