A couple weeks ago I shared my recipes for home-canned blueberry pie filling and cherry pie filling. While these pie fillings are seriously to die for when eaten with a spoon, they are even better when eaten with a side of pie crust.
I have just the recipe for said pie crust. It is the perfect combination of buttery and crumbly and light and it goes well with any pie dish, sweet or savoury.
I made a blueberry galette the other night with this pie crust recipe and a jar of my home-canned blueberry pie filling and it was seriously the best blueberry pie I’ve ever had. I don’t lie about these things. Food is too important to me to lie about it.
The other awesome thing about this pie crust is how well it freezes. I have pie crust in my freezer from a year ago that has held up just fine!
I did make some fresh pie crust when I knew I was going to be making blueberry pie, but then I got busy and ended up tossing it in the freezer too. Later on I took out both discs (for the top and bottom of the pie), but since I decided to make a galette (which only requires a bottom pie crust), I found myself with an extra disc of pie crust that I just had to use up.
I looked in my fridge and my garden and collected together a few eggs from across the yard (our neighbours have chickens;), some broccoli, tomatoes and herbs from our garden and some milk, feta and cheddar cheese that we had in the fridge and I decided to whip up a quiche for breakfast the other day.
Oh. My. Lanta. That quiche was so yummy and the pie crust went perfectly with the savoury flavours! The only thing I did wrong was I should have pre-baked the crust a bit longer before pouring the egg/milk mixture in as the bottom went a bit soggy.
When it comes to regular fruit pies though, there’s no need to pre-bake. And when you have pie filling all canned and ready to go, all you need to do is roll out the crust, pop it in a pie plate, dump the contents of your jar in, bake and enjoy!
This versatile pie crust can also be made with either butter or lard. I always use salted butter so I find that the butter pie crust has a bit more flavour to it. But the lard pie crust is even more crumbly and melt-in-your-mouth than the butter one. Honestly it’s a toss up to say which one I prefer. They’re both equally good. I usually just use whatever I have on hand.
This last time I had lard:)
So without further ado, I present to you the very best, all-purpose pie crust I have ever laid tastebuds on. Enjoy!
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 Tbsp sugar
- 1 cup butter or lard
- ¼ cup of cold water
- Mix together flour, salt and sugar and then combine dry ingredients with butter or lard in a food processor or a stand mixer with the dough hook attachment (I use a Kitchenaid stand mixer set on speed 4). *If you don't have either tool, you can mix with a pastry cutter.
- Add water and mix together until dough holds together. Dough can be crumbly as long as it holds together when squished in your hand. If you think you need more water, add 1 tablespoon at a time until mixture sticks together. You don't want it to be too wet!
- Divide dough in half and roll each half into a ball. Press each ball into a disk and wrap with plastic wrap. Refrigerate for at least an hour or up to 3 days. *Dough can also be frozen for up to 6 months in the freezer.
- When ready to use, roll each disk of dough out onto a floured surface until it is large enough to drape over the bottom of your pie plate. Tuck dough into the bottom and sides of 9-inch pie plate (without over-stretching) and use kitchen scissors to trim around outside edge, leaving about a 1-inch overhang of dough around the edge of the pie plate.
- To bake, preheat oven to 400ºF.
- If making a fruit pie, assemble filling (or use one quart-sized jar of home-canned pie filling) and pour into your prepared crust. Then roll out the second round of dough to form the top layer of your pie crus (or simply use the bottom crust if making a galette or a quiche)t. You can either put the entire top layer of crust on and poke holes for air to escape, or make a lattice crust (my favourite). Using a fork, press top and bottom layers of pie crust together around the edge of the pie plate. Brush top layer with some egg wash and sprinkle with a little sugar. *If making a quiche or a cream pie, pre-bake bottom pie crust until golden brown (about 15 minutes). You do not typically use top pie crust for quiches and cream pies.
- Bake until filling is bubbling (or until top of quiche or cream pie is golden brown (about 30-40 minutes).
- Allow pie to cool completely before serving.