Pie Crust should be simple, right? There’s so many recipes out there, and I find that most often people overcomplicate things for whatever reason. I’ve been making pies ever since I was a young girl, and my go-to recipe was found in my Mom’s old, beat up copy of The Joy of Cooking, literally held together by duct tape at this point. It’s definitely from a less health conscious era, and I have since made a few modifications to that old recipe. I hope you enjoy this recipe in all of it’s simplicity.
- 1 & 1/2 cups of flour of choice (if the recipe seems a bit dry from various types of flour, you can always add a bit more water at the end)
- 1/2 teaspoon of pink himalayan salt
- 1/2 cup of coconut oil (no, it won’t leave a coconut-like taste in the finished product, I promise!)
- 4-5 tablespoons of warm water
- In a large bowl, mix flour and salt together thoroughly.
- Using a pastry blender, large fork, or your hands, blend in coconut oil and mix until it’s a crumbly, bally texture throughout.
- Slowly add water, one tablespoon at a time, until the mixture is just sticking together. Not too dry that it won’t ball up into one large lump, but not too moist and wet feeling either. Mix together completely. I have never done this except by hand, which I feel works best for making sure you have thoroughly mixed the ingredients and for assessing the correct consistency.
- Most recipes at this point will instruct you to now press the pie crust into the pie pan. But I prefer to instead roll it out over a floured surface with a rolling pin. I then use a spatula to scrape it off of the table and gently transfer it to the pie pan. This saves so much work of pressing and pressing the pie crust all over the pan, and makes for a very even thickness of crust, as you can see pictured below.
- Trim the extra crust hanging over the side of the pie pan with a knife.
- If you’re feeling fancy you can press different designs into the lip of the pie crust along the edge of the pie pan. I like to use a fork for this. It also helps kind of seal the pie crust into place as well, which is helpful during the baking process.
- If you are needing an unbaked pie shell for a recipe (like my Classic Pumpkin Pie recipe), the crust is ready to go! Just pour in the filling and bake according to your recipe.
- If you are needing a pre-baked pie shell, place the pie crust in a preheated oven at 425° F or 220° C for 12-15 minutes, let cool completely, and then proceed from there with your recipe.
***Note: This recipe is for one, single pie crust, excluding a top layer for latticing, covered pies, etc. You may have a bit leftover depending on the size of your pie pan, but don’t count on this recipe alone to be big enough. You may need to double it for a regular covered pie recipe.