Here’s how to make homemade pie crust! The result is a tender puff pastry perfect for any cake recipe, from apple to peach.
As children, my sister and I were introduced to an intense passion for cakes. Our favorite, my mom’s best peach pie, only came out 2-3 times during the summer. It was a lesson in moderation and it may have made the cake even better in our eyes. And of course, my grandmother had pumpkin pie for Thanksgiving. But the most important step for a special cake: the homemade cake dough.
It’s surprising how quickly this pie crust recipe comes together, and it’s a great activity to do with friends, loved ones, or even kids. Yes, it may take a little longer than picking up the store bought version. But as Alex and I sipped our coffee and rolled out the dough together on a Saturday morning, we felt there was something special about a quiet morning steeped in this centuries-old tradition. So here it is: my mom’s homemade cake batter recipe.
Variation: Do you eat plant-based? Try our vegan cake base.
Now it helps to have a few things on hand to make a homemade pie crust. Here’s what we recommend:
- 2 9 inch cake plates (This recipe is for 2 batters so you can freeze one in the pan)
- Baking cloth and rolling pin cover (recommended)
- Pizza cutter or pasta wheel
- pastry cutter
Why use a kitchen towel? The dough sheet prevents dough from sticking and provides useful lines for cutting out the circle of dough. A rolling pin cover also prevents dough from sticking to the rolling pin. These tools are fairly inexpensive and very useful for making the most perfect pie crust. That’s how my mom made it for years!
How to make homemade pie crust
Ready to start? Here is a step-by-step guide on how to make homemade pie crust:
Step 1: Mix the dough (and let it rest).
Knead the dough with flour, salt and baking powder. Cut the butter into chunks, then cut into the mixture with a cookie cutter or fork. Continue to work the butter until a coarse texture is formed. Add the cold water, tablespoon by tablespoon, and stir with a fork until the dough comes together. Shape the dough into two balls and refrigerate for 15 minutes.
Step 2: Roll out the dough into a thin circle.
Assemble your tea towel and frame if you have one, then dust it with flour. Add the rolling pin cover and dust with flour as well. Take 1 ball of dough and roll it out into a 1/8 inch thick circle. Work on having a very regular and rough circle.
Step 3: Cut the dough into a circle.
Using the circles marked on the baking mat, use a pizza cutter or rolling pin to cut the dough into a 12-inch circle.
Step 4: Place in the pan and press down the edges.
Gently roll about half of the circle of dough onto the rolling pin, then use the pin to transfer the dough into the cake pan. Carefully center the batter and slide it to the bottom of the pan. Fold the excess 1-inch pastry back and seal to form a rim. Using your index finger and thumb on one side and a knuckle on the other, pinch the edges of the crust. (I loved watching my mom grow up!)
Step 5: Repeat for the next dough.
That’s it! You’re done with homemade cake batter number 1. Repeat steps 2-4 for the second ball of dough. Then wrap it in plastic wrap or foil and use it on your next cake! And this is the first time you’ve made a pie crust from scratch. Read our homemade pie crust recipe carefully and don’t expect perfection. We have seen from experience that this comes with time!
Point: Plus: leftover dough! You can sprinkle them with cinnamon sugar and bake with the cake, or just eat them raw which is our preference – are there any other baking monsters?
Other ways to shape pie crust edges
As you can see from these photos, my mom is the queen of homemade cake batter. I’m pretty sure she can ruffle the edges of the cake while she sleeps! Fortunately, she passed this ability on to me. But if you don’t know or don’t know how to crimp pie crust, here are some easier ways to crimp the edges:
- Use a fork — Fold some of the excess pie crust at the edge of the pie stand towards the center of the pie, then use the back of a fork to press down on the pie crust. The fork gives the cake a rustic look.
- Use a spoon — Use the edge of a spoon to form a scallop edge along the dough. However, you must first trim off the excess pie crust before making the scalloped edges.
Tips for the best cake batter
Learning how to make a pie crust from scratch takes some practice, so don’t give up if your first batch isn’t perfect (it still tastes delicious no matter what it looks like!). Here are some things to keep in mind when making homemade pie crust:
- Use all-purpose flour — Now is not the time to experiment with whole wheat flour or flour alternatives. All-purpose flour is a must for this pie crust recipe, and we couldn’t find a good substitute for it.
- Do not overwork the dough – It’s important to stir the cake batter until it sticks, but no more. Overworking the pie dough will make it hard and not flaky when baked.
- Add a little water at a time – Likewise, you need to be careful when adding water to the flour mixture. Depending on the time of year and the weather, you may need more or less water than indicated in the recipe. Add a little at a time until you are happy with the consistency of the pie crust.
How to freeze pie crust
Love the idea of making homemade pie crust but dread the idea of having to make it again and again? As mentioned above, this recipe makes 2 cake bases. This makes preparing homemade cake much faster while allowing you to enjoy a cake from scratch.
The best way to freeze this homemade pie dough is to roll it out, place it in the pie pan and pinch the edges. Then cover the entire crust with cling film or aluminum foil. It’s important to make sure it’s well packaged to keep it fresh. If you are making the pie with the frozen pie crust, remove it from the freezer about 30 minutes before preparing the pie. Make sure it is room temperature before filling the cake.
This homemade pie crust recipe is…
Vegetarian. For vegans head to Vegan Pie Crust.
The description
Here’s how to make homemade pie crust! The result is a tender puff pastry perfect for any cake recipe, from apple to peach. Vegan variant: see Vegan Pie Crust.
- In a medium bowl, combine 2 cups all-purpose flour, ¾ teaspoon kosher salt, and ½ teaspoon baking powder. Cut the butter into chunks, then use a dough mixer to cut into the flour mixture until a coarse flour texture is achieved.
- Sprinkle about 5 tablespoons of cold water over the flour and gradually mix with a fork until the dough sticks together. Add additional water, tablespoon at a time, until dough comes together but isn’t sticky (we added 2 extra tablespoons – if you add too much water, add another bit of flour). Shape the dough into two balls. If desired, chill the dough in the fridge for about 15 minutes.
- If you have a baking sheet, line it up and dust with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the rolling pin with additional flour. Place a ball of dough on the towel and roll it evenly, center to edge, until dough is about ⅛ inch thick. Using a pizza cutter (corresponding to the 9-inch circle on the baking sheet), cut the dough into an even 12-inch circle.
- Using a rolling pin, transfer the batter into a 9-inch cake pan. Carefully center the batter and slide it to the bottom of the pan. Fold the excess 1-inch pastry back and seal to form a rim. Using your index finger and thumb on one side and a knuckle on the other, pinch the edges of the crust.
- Repeat steps 3 and 4 with the second ball of dough in a second tart pan. Cover this dish in plastic wrap or foil and freeze for later use, saving time on your next cake.
- Category: Dessert
- Method: Dough
- Kitchen: French
Keywords: Pie Crust, Homemade Pie Crust, How To Make Pie Crust, Crust, Dessert, Butter, Flour,
Looking for more dessert recipes?
How to Make Pie Crust is an excellent skill for making desserts. Aside from this homemade pie crust recipe, here are some of our favorite dessert recipes on A Couple Cooks:
