I have made a lot of different pie crusts throughout the years and this pie crust turns out amazingly well no matter whether I use a gluten free flour blend, all purpose flour, or whole grain flour. I have even turned it into a sourdough crust with great results!! This no fail pie crust is so versatile and one of my favorites!
This recipe makes enough crust for a full pie (bottom and top crust) or two crusts that can be blind baked and filled with your favorite precooked fillings like cream pies, lemon meringue or a fruity filling!
Let’s get started!
Combine flour, sugar, baking powder and salt together. Add butter and cut in until crumbly. Add eggs, vanilla and vinegar. Add enough cold water until a dough comes together.
Place on a floured surface and press together until dough comes together — I do not knead the dough but rather bring the dough together and press, fold and press and fold several times until I can no longer fold the dough! Then I leave it rest for a few minutes.
You can refrigerate the dough at this point, but I place into the pie plate before refrigerating.
Cut dough in half. Shape into a round. Roll out to between 1-4″ to 1/2″ thick.
Place rolled crust into pan. Use other half of crust for top crust or as another bottom crust or even cut up and bake to decorate the pie with or enjoy with dip. You can also make yummy hand pies! Refrigerate crust for 10 minutes before baking. You can also refrigerate crust for up to 3 days or freeze until ready to use.
Never Fail Pie Crust
2 cups flour
2 tbsp sugar
1 tsp baking powder
3/4 tsp salt
2/3 cup butter
2 eggs
1 tsp vanilla
2 tsp vinegar
enough cold water to bring dough together
Combine flour, sugar, baking powder and salt together. Add butter and cut in until crumbly. Add eggs, vanilla and vinegar. Add enough cold water until a dough comes together. Place on a floured surface and press together until dough comes together — I do not knead the dough but rather bring the dough together and press, fold and press and fold several times. I leave it rest for a few minutes. You can wrap up the dough and refrigerate or freeze until you need to use it. Otherwise, cut dough in half, roll out crust and line pie plate with it. Prepare other half of crust for a top crust or another bottom crust. It also can be frozen at this point.
Add filling, top crust and bake at 350F for 30 to 45 minutes or until golden brown and filling is cooked through.
To blind bake, poke a bunch of holes with a fork, and bake at 350F for 10 to 15 minutes or until golden brown. You can also use pie beads but I never have. I bake it, poke the crust if it bubbles up and keep an eye on it during cooking, however this method causes the crust to shrink a bit.
Gluten Free Never Fail Pie Crust
2 cups gluten free flour blend (I will be posting my flour blend this summer)
2 tsp xanthan gum
2 tbsp sugar
1 tsp baking powder
3/4 tsp salt
2/3 cup butter
2 eggs
1 tsp vanilla
2 tsp vinegar
enough cold water to bring dough together
Follow directions as above.
Sourdough Never Fail Pie Crust
2-1/2 cups flour
2 tbsp sugar
1 tsp baking powder
3/4 tsp salt
2/3 cup butter
2 eggs
1 cup sourdough starter
1 tsp vanilla
2 tsp vinegar
enough cold water to bring dough together
Follow directions as above.
enjoy from Our City Homestead to yours