Homemade Buttery Pie Crust (Sweet Potato Pie)

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Homemade Buttery Pie Crust - Pie crust made from scratch makes any pie delicious and it does not have to be difficult to make.

It is almost officially Thanksgiving…a day when you can indulge in some good food and possibly over-eat yourself into oblivion and then either take a nap or watch some good football as you prepare yourself to begin some serious holiday (Black Friday) shopping. Or at least that is exactly how my Thanksgiving is usually spent.

There are a few dishes that I absolutely must have on Thanksgiving Day and those are turkey (DUH!), ham (especially if it comes from the Honeybaked Store), cornbread dressing, and last but certainly not least sweet potato pie.  Now I usually make my sweet potato pie with a pre-made pie crust, so if you choose to do that then you will still have a good pie, but this year I decided to make my pie crust from scratch. Call me crazy, but sometimes I like a good challenge to keep me on my toes and make me feel like I am growing as a baker.

So before you say that making a pie crust is too hard…then let me tell you that it really is not if you can remember to keep all of your ingredients cool…this is so important…and you will need a rolling pin for this one. That are just about the only two things that I will have to stress to you about this recipe. So give it a try…you can do it!

Ingredients You'll Need

Yields: Two 9-inch pie crusts

• 2 ½ cups all-purpose flour
• ½ cup unsalted butter
• ½ cup shortening (Crisco)
• pinch of salt
• ice cold water

Step By Step Instructions

Place flour, salt, butter, and shortening in a cool bowl.

Use your hands or a pastry cutter to combine all of the ingredients until small pebbles form.

Add ice-cold water a teaspoon at a time until the dough begins to hold together and form a ball.

Do not overhandle the dough. The dough should be soft and moist but not wet. If at any time the dough becomes warm simply place it back into the refrigerator for a few minutes to chill again.

Divide dough in half and place in the freezer for a few minutes

Place the ball of dough onto a generously floured surface and flatten it with a rolling pin. If your pie pan is 9 inches then make sure your circle is a little bigger than 9 inches so that you have enough crust overlapping for the edging.

Roll the flattened crust loosely onto the rolling pin and roll it out on top of the pie pan, lightly press the sides of the crust into the pan, then use your fingers to crimp the edge of the crust.

Place into the freezer for 30 minutes to firm up the pastry. This will also help prevent the pastry from shrinking during baking

Then fill your homemade buttery pie crust with your favorite filling and bake. I decided to make sweet potato pie with my crust and I will share that recipe with you here.

You will bake the pie according to the instructions of the recipe that you choose to use.

Recipe

Homemade Buttery Pie Crust

LaKita Anderson

Homemade Buttery Pie Crust - Pie crust made from scratch makes any pie delicious and it does not have to be difficult to make.

5 from 1 vote

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Prep Time 20 mins

Cook Time 0 mins

Course Dessert

Cuisine American

Servings 16

Calories 179 kcal

Ingredients

  

1x2x3x

• 2 ½ cups all-purpose flour
• pinch of salt
• ½ cup butter
• ½ cup shortening (Crisco)
• ice cold water

Instructions

 

• Place the all-purpose flour, salt, butter, and shortening in a cool bowl.
• Use your hands or a pastry cutter to combine all of the ingredients until small pebbles form. Add ice-cold water a teaspoon at a time until the dough begins to hold together and form a ball.
• Do not overhandle the dough. The dough should be soft and moist but not wet. If at any time the dough becomes warm simply place it back into the refrigerator for a few minutes to chill again.
• Divide dough in half and place in the freezer for a few minutes. Place the ball of dough onto a generously floured surface and flatten it with a rolling pin. If your pie pan is 9 inches then make sure your circle is a little bigger than 9 inches so that you have enough crust overlapping for the edging.
• Roll the flattened crust loosely onto the rolling pin and roll it out on top of the pie pan, lightly press the sides of the crust into the pan, then use your fingers to crimp the edge of the crust.
• Place into the freezer for 30 minutes to firm up the pastry. This will also help prevent the pastry from shrinking during baking.
• Then fill your homemade buttery pie crust with your favorite filling and bake. You will bake the pie according to the instructions of the recipe that you choose to use.

Nutrition

Calories: 179kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 46mgPotassium: 23mgFiber: 1gSugar: 0.1gVitamin A: 177IUCalcium: 5mgIron: 1mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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Have any comments, questions, or other delicious ways to serve this Homemade Buttery Pie Crust Recipe? Please share them in the comments below!