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Love this recipe. So easy . Taste amazing ❤❤❤. Definitely making this my all time favorite..
Perfect! Absolutely perfect.
This pie crust was a huge disappointment. Between all the chilling and softening and freezing (I needed a prebaked shell) and then baking, I spent 3 hours making a pie crust that tasted not one bit better than the ones I make with Crisco in 30 minutes. Not a good choice for those of us who don’t enjoy spending the entire day preparing one item.
Hi Janice! I am sorry to hear that it gave you trouble. However, it sounds like the fact that you needed something pre-baked could be the issue. Elise does say that this recipe isn’t the best choice for a pre-baked situation and then explains a couple of steps that help, if you want to use it. I would try our Perfect Pie Crust recipe for that, which should give you plenty of variety to choose from https://www.simplyrecipes.com/recipes/perfect_pie_crust/, or these instructions on blind baking. https://www.simplyrecipes.com/recipes/how_to_blind_bake_a_pie_crust/
Ok.. so, I’m a baker. I literally own and run a bakery. The ONE thing iv never been able to make exactly how id like is pie dough. Until this recipe. I made a double batch, made 2 huckleberry pies, for a customer, and froze the remaining (roughly) 1/4. I didn’t get to eat any myself, but they RAVED about it! 2 weeks later I pulled the remainder out & baked mini huckleberry Apple pies for my boys & myself. Holy smokes. It’s PERFECTION!!! No joke, hands down, the BEST (and easy, might I add..) pie crust iv ever eaten. THANK YOU PIE GODS!! Thaaaank you! Game changer!
This was SO easy and delicious, I was thrilled!I usually buy pie dough, but never again!
Just made it AGAIN…and as always, literally the best pie crust I have ever had. Paired it with a sour cream rhubarb filling and it was perfect. Thank you, I will always be coming back for this recipe!
I’m so glad you like the pie crust Lauren!
QUESTION: Has anyone tried making a “No-Roll” version of this crust, i.e., just pressing it into a pie pan with your fingers? (This recipe sounds great, but with a small kitchen, I’m hoping to avoid sprinkling flour on the countertop.)
Hi Kathy, I haven’t tried making a “no-roll” version of this crust yet, but if you do, please let us know how it turns out for you!
So I tried this recipe today. I think I followed directions, but found this really difficult to roll out. It kept falling apart. I pieced the bottom together, then just made a crumb top (it was apple pie).
Once baked, it tasted fine. Even good! Still, I found the dough too difficult to work with.
Marlene, I’m sorry to hear that about your pie crust. Pie dough is really forgiving; you can typically patch it back together without much difficulty. I often do this right in the pan. I’m wondering if there was too much flour? Did you try adding a couple of tablespoons of cold water, maybe? I’m glad you were able to make something out of it, though, and that you thought it tasted good.
I used your awesome recipe for homemade chicken pot pies. Fantastic !
Easiest pie crust I have ever made love this recipe thank you for sharing
Fantastic and so easy!!! Thank you!
Is it necessary to blind bake this pie crust when making traditional Apple pie? Thank you
Hi Donna, I use this sour cream pie crust when I make apple pie (https://www.simplyrecipes.com/recipes/old_fashioned_apple_pie/) and I do not blind bake it.
The best and easiest ever!! Thank you so much! A question. Why do you freeze the crust for 30 minutes before baking? Shrinkage? Is this necessary? Freezing a top crust becomes problematic. Lol
Hi B, I’m so glad you like the pie crust! I only freeze the crust for 30 minutes when I’m going to be pre-baking the crust, which I would only do with a bottom crust for a quiche or tart that required a pre-cooked pie shell, not a pie that has a top and bottom crust. You freeze the crust before blind-baking to help keep the pie from slumping too much when pre-baked.
Hi – your comment above said that you freeze the crust for 30 minutes but not for a pie that has a top and bottom crust? In the instructions above you said to freeze for 30 minutes then put rice in it. Can you please clarify? The instructions are not for pies – (apple pie?)
The winner!! I have tried a couple of different pie crust recipes that turned out edible, but not really good. This one is soooo much easier and tastes great! Buttery, flaky, really is no fail. Thank you, thank you, thank you!!
Fantastic recipe!!How long will crust store in refrigerator before needing to be stored in freezer if not using?
Hi Kelly, you can store this in the fridge for 2 days before using. If you plan to freeze, I would only store it in the fridge for 1 day before freezing.
I am taking time on Christmas Eve to THANK YOU for introducing me to this amazing pie crust! I made my first double crust pie this morning. Oh. My. Goodness. This is the most beautiful cherry pie (with egg-washed top, too) I have ever made. The filling always tasted great, but those refrigerated crusts just didn’t work. My family will be thrilled because they loved the flaky, delicious pecan pie (also your recipe) and pumpkin pies I made at Thanksgiving. Again, THANK YOU, and Merry Christmas!
Does the crust work well for cream pies? Pre-Baking the crust is usually required. Can pie weights or beans be used or is the sugar method the best option?
Hi Beau, I’ve used this pie crust for pretty much every pie other than maybe a hand pie which needs more structure. For pre-baking though it can be a little problematic. I used to pre-bake this crust with mixed results when I used dry beans as pie weights. Since shifting to sugar, and filling the crust to the rim, pre-baking has worked fine with this crust. So I do recommend the sugar. You can re-use the sugar for baking recipes, by the way. Baking it just very lightly caramelizes some of it.
Fabulous. Your recipe is empowering. I have made this pie crust three times now- one 2 crust chicken and mushroom (no soggy bottom!), one 2 crust apple, and one 1 crust breakfast quiche. It has not failed me one bit. Pie is what my neighbors are getting for Christmas.
This is an awesome pie crust.I have few questions.1. How long can I store the dough ball in freezer till I wanted to use it?2. Before refrigerate it, the pie crust are crispy and flaky, except the bottom (soggy). But after refrigerated it overnight night, the crust become not crisp, chewy and stale.Did I do anything wrong there? And how do I fix these 2 problem of my pie? :)3. Read the comment, some said brush the bottom with egg white. How actually to do this? Can I use full egg instead just egg white?
Btw, do you know why is my pumpkin filling bloated like a mountain during baking in the oven? And I don’t think my crust is done that time.Was using 6” pan and 400 degree oven
1) you can store the dough disk, wrapped first in plastic and then in aluminum foil, in the freezer for about a month.
2) Regarding your cooked pie crust, yes, if you refrigerate it after you bake it, it will no longer be crisp. You might try reheating your pie in the oven, but the crust will never be the same.
3) It’s easy to separate eggs, see our How to Separate Eggs tutorial. Use a pastry brush to coat the inside of the pie crust with a very thin layer of egg white.
4) Pumpkin pie filling has eggs in it which expand and puff up while baking. They deflate after they cool down, so this is normal.
5) I typically do not pre-bake my pie crusts when making a pumpkin pie, but if your crust isn’t getting done enough for you, you might want to give that a try. See our instructions on How to Blind Bake a Pie Crust.
This pie crust was absolutely delicious, flaky, and easy to make. It was my first time making a homemade pie (used your pecan pie recipe for the first time as well) and it was a hit!!! It’s still making my mouth water thinking about it … I’ll definitely continue using both. Thanks so much for sharing with us :)