How to Make 4 Different Kinds of Homemade Pie Crust

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Here are 4 different kinds of homemade pie crusts

Over the years, I’ve made a lot of homemade pie crusts for a lot of different pies, everything from cherry pie to chicken pot pie. And I can’t fathom ever buying a crust from the store! Homemade pie crust takes only minutes to make yourself, especially if you use an easy recipe, and it’s delicious. Not to mention that it’s affordable AND doesn’t contain any preservatives if you make it yourself.

Tips For Homemade Pie Crust

What’s your favorite kind of sweet treat? Chances are, some kind of pie probably made your list, especially classics like pumpkin pie, pecan pie, and apple pie. Yummy!

Regardless of what recipe you use, always roll homemade pie crust between two pieces of waxed paper, then transfer the rolled pastry to your pie plate. This makes it easy to roll and shape the dough without overworking it, and it also keeps the mess down.

Also, if possible, use a pie plate with an edge. Remember those traditional Pyrex pie plates Grandma used? There’s a reason they’re so popular. Those pie plates work great at producing a crisp, easy-to-form crust structure. I highly recommend that if you’re going to bake a lot of pies, spend a few dollars on a pie plate from a thrift store or a garage sale. (Honestly, I ALWAYS see these pie plates at thrift stores.)

When making pie crust, however, always follow this rule: Don’t overwork the dough! Instead, “fluff” the dough with your fork until just combined, using your hands to gently gather crumbs together.

Also, don’t worry if your homemade crust doesn’t look perfect. Real, homemade pie crust looks rustic, sprinkled with little imperfections that prove it is homemade goodness.

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About Rachel Abernathy

She was scared of a fly. Her cousins laughed at her, that she was terrified and wouldn't even enter their kitchen because of a mere fly. But what could she say? She was born in the city, and it WAS a bee. Things have changed a LOT. Not long after that experience, Rachel's family moved to the country, where she enjoyed a childhood full of the best that gardening, canning, and chicken keeping can bring. Those joys continued through her homeschooling and young adult years, when she eventually pursued a Master Herbalist Certification and started a virtual assistant and content marketing business to assist other homesteaders, farmers, homeschoolers, and real foodies. Today she occasionally blogs at Rachel Abernathy when she isn't making from-scratch recipes, enjoying the sunshine, or juggling the many demands of her business and homesteading-style life. Soli Deo Gloria. Visit her blog here:

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