Homemade buttery pie crust is easier than you think! Let's dive in.
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- A must-have How-to recipe- making pie crust at home
- Basic Pie Crust Recipe
- Step-by-step recipe for making pie crust at home in the Indian climate with ingredients available in India
- Recipe Card
- Winter Recipes
- Have you tried the Pie Crust recipe from Debjanir Rannaghar!
- Pin for your Pinterest Board - Pie Crust
A must-have How-to recipe- making pie crust at home
Lately, I've been so focused on recipes and restaurant reviews that I almost forgot about the "How-to" section of my blog! But after my recipes were published in the Bengali lifestyle magazine "Sananda" for Mother's Day, I received requests from readers to share my step-by-step pie crust recipe. I was surprised, as I hadn't realized making a good pie crust could be tricky.
While you can find ready-made pie crusts in some stores, they aren't always easy to find everywhere in India. Plus, with a few simple tricks and ingredients, making your own delicious pie crust at home is a breeze!
Basic Pie Crust Recipe
So, let me share my go-to basic pie crust recipe, perfect for pies, tarts, mini tarts, and more.
This crust recipe is a great alternative to puff pastry, although I'll be sure to share my puff pastry recipe soon! I often make this crust in my kitchen because I have quite a few people who love to order my homemade tarts and pies. Plus, my little one enjoys freshly baked pies too!
To make it easy, I've included step-by-step instructions and pictures. While some people traditionally use vegetable shortening with butter for tart crusts, I prefer to use only butter.
Step-by-step recipe for making pie crust at home in the Indian climate with ingredients available in India
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Cut the butter into small pieces and put them in the fridge for half an hour. I like to use a very cold fridge.
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Get your regular flour, add salt, and sift it twice.
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Put it in the fridge for 30 minutes.
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Put the bowl you'll use for the pie crust, the mixer part (I use a hand mixer), and a fork in the fridge for half an hour. .
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Add 2-3 ice cubes to half a cup of cold water and put it in a very cold fridge for 10 minutes.
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Now, take the flour and gently mix powdered sugar into it.
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Now, add the chilled butter cubes to the flour mixture. Using your chilled fork, cut the butter into the flour until the butter pieces are about the size of peanuts, creating a coarse, crumbly texture.
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Put the crumbly mixture into the freezer for another 10 minutes. After that, take it out and gradually add the ice water, starting with a tablespoon at a time.
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Use the hand mixer to combine, adding a little more water and kneading as necessary. You can use your hand istead. Do not over-mix.
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After mixing your pie crust dough, you should notice little bits of butter, roughly the size of peanuts.
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Before rolling it out for your pie, wrap the dough tightly in plastic wrap and chill it in the freezer for around 30 minutes.
Recipe Card
How to make Pie crust at home
An easy recipe along with step by step pictorial for making Pie Crust at home with some basic ingredients
Ingredients
- 375 g All Purpose Flour 2.5 Cups
- 225 g Salted Butter
- ½ teaspoon Salt
- 1 teaspoon Powdered Sugar
- 120 ml Iced chilled Water 1 Cup (to be used based on requirement)
Instructions
- First, cut the butter into small cubes and chill them in the refrigerator for about 30 minutes. A very cold fridge works best!
- Next, sift together the all-purpose flour and salt twice. Then, place this mixture in the refrigerator for 30 minutes as well.
- To keep everything nice and cold, put the bowl you'll be using for the pie crust, the mixer attachment (I like to use a hand mixer), and a fork in the refrigerator for 30 minutes.
- Now, prepare your ice water by adding 2-3 ice cubes to a half cup of chilled water and place it in the freezer for 10 minutes.
- Once chilled, mix powdered sugar lightly into the flour mixture.
- Add the chilled butter cubes to the flour mixture. Using the chilled fork, cut the butter into the flour until the butter pieces are about the size of peanuts and the mixture resembles coarse crumbs.
- Pop the crumbly mixture into the freezer for another 10 minutes. After that, take it out and gradually add ice-cold water, starting with a tablespoon at a time.
- Use the hand mixer to combine, adding a bit more water and kneading as needed.
- Don't over-mix the dough. You should see small pieces of butter, about the size of peanuts, in the pie crust after kneading.
- Wrap the dough in plastic wrap and chill it in the freezer for about 30 minutes before using it to make your pie.
Notes
- Keep in mind that pie crusts need to stay cold, so handle the dough as little as possible, especially if you're in a warm climate like India.
- For best results, after you've cut the pie crust and placed it in your pie dish, chill it again before baking.
Nutrition
Winter Recipes
- Indian Mutton Raan Roast (also known as Indian-Style Mutton Leg Roast)
- Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Potol Mishti (also known as Halwai style Parwal Ki Mithai | Kheer Potol)
- Phulkopir Singara (also known as Kolkata style Fulkopir Shingara Recipe)
- Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower)
- Gokul Pithe (also known as Bengali Madan Gokul Pitha)
- Narkeli Jam Pitha
- Eggnog | Christmas special Egg Punch
- Indian Christmas Cake | Rich Fruit Cake | Indian Fruitcake Recipe
Have you tried the Pie Crust recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Pin for your Pinterest Board - Pie Crust
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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