That is my trusted pie crust recipe! Flaky and crisp with a wealthy buttery taste, this home made pie crust requires just a few frequent substances. With some particular tips for rolling and shaping the dough, this recipe produces a scrumptious base for nearly any sort of pie: apple, pumpkin, pecan, and extra!
All through my childhood, we served the identical dishes at nearly each Thanksgiving feast. The adults waltzed across the kitchen getting ready buttery mashed potatoes, sausage-laden stuffing, marshmallow-topped candy potatoes, creamy inexperienced bean casserole, freshly baked complete wheat rolls, Nice Grandma’s cranberry pecan salad, and generously carved slices of a giant golden-brown barbecued turkey, all of which appeared on the eating desk by midafternoon.
Additionally they baked two pies from scratch, pumpkin and pecan, annually. My mother typically dealt with these. She often adopted the filling recipe on the pumpkin purée can for the previous, however she flipped open a well-worn cookbook with a brilliant pink cowl for the latter.
But earlier than starting both one, she pulled out mixing bowls and flour to whip up two pie crusts. I watched as she shaped the dough, massive gentle clumps showing as she stirred, which she then grasped between her palms, formed into two discs, and ultimately rolled out into large circles that draped over the pie plates’ sides.
My eyes shone as she took a knife to the edges, eagerly anticipating what got here subsequent. Out popped a baking sheet and jar of cinnamon sugar, and inside twenty minutes, she handed my brother and me two of the freshly baked scraps. Their candy topping melted on our tongues, and hints of cozy spices lingered on every crumb of these sizzling and flaky bits of pie crust.
I all the time proclaimed that the mashed potatoes and bread rolls had been my favourite a part of our Thanksgiving feasts… However I secretly cherished these little pie crust scraps simply as a lot!
To this present day, I nonetheless consider these recollections after I make the dough for home made pies, together with every time I whip up this final wholesome pie crust. It’s my trusted “go to” recipe and the proper vessel for nearly any pie — apple, pumpkin, pecan, candy potato, you title it!
And sure… I nonetheless look ahead to nibbling on these bits of “cinnamon sugar dough,” as we so fondly referred to as it, whereas I await the pies to chill. Some issues by no means change!
QUICK OVERVIEW – THE ULTIMATE HEALTHY PIE CRUST
Issue: Reasonable — however on the better aspect!
Style: Wealthy and buttery, balanced with a little bit pop of salt.
Texture: Delicate, flaky, and crisp.
INGREDIENTS TO MAKE THE ULTIMATE HEALTHY PIE CRUST
Let’s go over the substances you’ll must make this final wholesome pie crust! Many are frequent baking staples, so I’ve a sense you might need all of them in your kitchen already.
Flour. To make this home made pie crust more healthy, I opted for white complete wheat flour. Opposite to what it seems like, it’s one single flour — and not a mix of white (aka all-purpose) flour and common complete wheat flour!
Right here within the US, wheat farmers typically develop one in every of two varieties: pink wheat or white wheat. Pink wheat is used to make “common” complete wheat flour, and it has a darker tan colour and stronger “wheat-like” taste. Compared, white wheat has a a lot lighter look, taste, and texture. It tastes extra like all-purpose flour, but has the identical well being advantages as “common” complete wheat flour… Which makes it a improbable possibility for more healthy baking, in addition to one in every of my favourite substances!
Trace: It’s just like the distinction between pink and inexperienced grapes. They style a bit totally different however have very related well being advantages!
Salt. I really like a brilliant pop of salt, so I typically sprinkle in a beneficiant quantity. It shines towards the buttery taste, and it additionally superbly balances out the candy filling that you simply’ll pour into the pie crust later. (For those who’re not as massive of a salt fan as I’m, you’ll be able to simply scale back the quantity!)
Unsalted butter. Many conventional pie dough recipes name for at the least a stick (if no more!), however you solely want 4 tablespoons for this one. That helps make this wholesome pie crust extra low calorie and low fats as compared — however I promise it nonetheless tastes simply as buttery and wealthy! I’ll reveal why that’s momentarily, however within the meantime…
Yup, I want unsalted butter. Whilst somebody who loves a healthy dose of salt in nearly all the things she makes or eats, I nonetheless bake with unsalted butter 99.9% of the time. It is because totally different manufacturers typically add totally different quantities of salt to their butter sticks, so the salinity (and subsequently taste!) can differ relying on which one you utilize.
But with unsalted butter, the sodium content material is precisely the identical in each model… An enormous ol’ zero. Meaning you’re in full management of the flavour and might produce extra constant outcomes, no matter which model you occur to purchase on the retailer!
Notice: For simplicity’s sake, I’m simply specializing in the salt facet of butter proper now. Their fats content material may differ (American-style butter is round 80%, whereas European-style is mostly between 82-90%), in addition to their water content material, and people can have an effect on the flavour too. However… That’s a dialogue for one more day!
So to shortly recap… You’re welcome to experiment with different varieties, should you’d like, however I bake with (and advocate!) American-style unsalted butter for this wholesome pie crust recipe.
Sweetener. As a result of dessert pie fillings are sometimes so candy, I solely added a teensy tiny little bit of pure maple syrup to the dough to assist steadiness the butter and salt. Significantly — little or no! Until you had been the one that combined collectively the substances, you’d most likely don’t know it was on this pie crust.
Trace: Pure maple syrup is the sort that comes immediately from maple bushes and solely accommodates one ingredient: maple syrup! It’s typically bought in skinny glass bottles or squat plastic jugs (like this).
I don’t advocate substituting pancake syrup and sugar-free maple syrup. They typically include different substances, so they have an inclination to behave a bit otherwise in baking recipes.
Milk. It’s not essentially one thing you’d discover in lots of conventional recipes, however you’ll additionally add a splash of milk. It helps give this pie crust a fantastic golden colour, and it additionally disrupts the formation of gluten.
That’s truly a very good factor! Some gluten is nice… However too a lot gluten makes pie crusts gummy or powerful, so partially disrupting that yields a extra crisp and flaky texture that actually melts in your mouth.
Vanilla. Bear in mind how I discussed that this wholesome pie crust tastes simply as buttery as conventional ones? We’ve reached the explanation why! Vanilla extract enhances butter’s wealthy taste, so including it to this pie crust yields that very same further buttery style.
Nevertheless it additionally performs one other function…
Vanilla helps forestall an excessive amount of gluten formation as nicely.
The nutshell model about why is that vanilla extract accommodates each alcohol and water. Whereas each moisten the dough and convey the substances collectively, solely the water aids in gluten formation. Alcohol doesn’t. So by together with vanilla extract, you find yourself with a greater wealthy, buttery taste and a extra flaky and tender texture. Win-win!
Notice: This text goes into extra element, should you’re a nerd like me! (I used to be a chemist earlier than I turned a baking blogger, so I really like scientific matters and explanations like this!)
Ice chilly water. The water brings collectively the flour, butter, and different substances right into a pliable dough. Utilizing ice chilly water — moderately than heat, room temperature, or one thing straight from the faucet! — helps forestall the butter from softening an excessive amount of and retains it chilly. And that leads us to…
HOW TO MAKE THE ULTIMATE HEALTHY PIE CRUST
Now that you simply’ve gathered your substances, let’s speak about make the very best wholesome pie crust. It takes a little bit of effort and bakers’ instinct, however I’ve full religion in you — plus a number of ideas and tips so that you can make the method as clean as potential! (Perhaps even clean like butter?…)
Chilly substances. Like we coated moments in the past, chilly substances are key to an amazing pie crust! It’s effective in your flour, salt, and vanilla to be at room temperature, however all the things else must be chilly: the butter, sweetener, milk, and water. The colder, the higher! This produces the very best crisp and flaky texture. I wait till the final second to drag the primary three out of the fridge, and I plop ice cubes into the water to make sure that it’s correctly, nearly finger-numbingly chilled.
Trace: In case your butter was gentle or your substances had been heat, it is perhaps a little bit sooner and simpler to whip up the dough… However the crust can then prove greasy, powerful, limp, or dense consequently.
That is why I strongly advocate towards substituting coconut oil. Despite the fact that it really works nicely for baking cookies and different treats, coconut oil has a a lot decrease melting level in comparison with butter (round 76°F and 95°F, respectively!), so it’s actually arduous to maintain coconut oil a stable at room temperature. It softens and typically even melts when you’re making the dough, which may fully change the feel of your pie crust. Persist with chilly unsalted butter for the very best outcomes!
Use a pastry cutter. I grew up utilizing the again of a fork to chop the butter into the flour… However a pastry cutter makes the method a lot sooner! It’s such a useful device to have round. I take advantage of mine to make breakfast scones and mash bananas for banana bread too!
The aim is to interrupt aside the butter into small items and fully coat them with flour. Intention for items concerning the measurement of enormous crumbs! It ought to take a couple of minutes and a few effort. Later, while you put your pie crust within the oven, these butter bits will soften and create tender, flaky pockets within the dough. However first, you’ll must…
Kind the dough. Stir collectively the milk, maple syrup, vanilla, and a contact of water. (Don’t add the entire water simply but!) Drizzle that over the buttery crumbs, and begin stirring it in. Add a bit extra water a little bit at a time, fully working in every little sprinkling, till all the things holds collectively and also you’ve shaped a gentle and moldable dough.
The quantity of water you’ll want can differ! The butter’s water content material, how nicely you’re employed it in, and relative dryness of your kitchen can all impression the dough’s consistency. For those who see massive clumps that appear to be boulders compared to the buttery crumbs from earlier than, you’re heading in the right direction! Maintain going if the dough continues to be too crumbly to carry collectively, however cease wanting turning it right into a sticky cookie-dough like mass.
Chill. Time for you and the dough to take a break! Form it right into a thick disc (completely effective to make use of your fingers to do that!), and place that in between two gigantic sheets of plastic wrap. Yup, gigantic! They need to be at the least 20” in size. We’ll cowl why momentarily!
Chilling achieves two issues. First, it re-solidifies any butter that began to melt in the course of the course of of creating the dough. Second, it permits the gluten to chill out. Bear in mind, some gluten is nice! That’s what permits your pie crust to carry its form and stand tall throughout the pie plate. An excessive amount of or overworked gluten? Not a lot. That results in a troublesome or gummy texture.
You don’t have to attend lengthy although! A fast half-hour does the trick. You may also depart the dough in your fridge for for much longer. I’ve combined it up three days prematurely with none points!
Roll. That is one in every of my favourite tips for home made pie crusts (and sugar cookies too!). Go away the dough in between these two humongous sheets of plastic wrap to roll it out. No flour crucial — so that you received’t unintentionally dry out the dough by including an excessive amount of — and also you don’t even want to clean the rolling pin while you’re finished!
Tip: For those who’ve chilled the dough for greater than half-hour, you might must let it “thaw” a bit on the counter if it’s too arduous and stiff to roll. That’s fully regular, so don’t fear if that occurs to you!
By the point you’ve completed, the dough must be at the least 11” broad in all instructions. It’ll be very skinny, however that’s okay. It shouldn’t rip or tear in any respect while you…
Switch + trim. Time to maneuver it to your pie plate — and that’s very easy to do! Merely peel again one layer of plastic wrap, carry up the opposite, and tip it over your pie pan.
No folding it into quarters, draping it over the rolling pin, or prying it off of the countertop… All of which include the potential hazard of rips or tears. The second layer of plastic wrap acts like glue that holds the skinny dough collectively till you’ve seamlessly transferred it into the pie plate.
Tip: Be sure you’re utilizing a normal 9”-round pie plate — not a deep dish one! The latter has a lot taller sides, and this recipe doesn’t yield sufficient dough to climb all the best way up them and attain the rim.
After peeling again the plastic wrap, gently press the dough throughout the underside and up the perimeters earlier than trimming the overhang. I’m pretty beneficiant with the quantity of dough I carry on the rim of the pie plate as a result of it naturally shrinks again a bit whereas baking. As a substitute of sliding the knife proper up towards the pie pan, I’ll depart anyplace from an additional ⅛” to ¼” of dough.
Bake or parbake (optionally available). Solely do that in case your recipe requires a baked or partially baked (aka “parbaked”) crust! Some fillings, like pumpkin pie, are very moist, they usually can lead to a soggy backside crust should you pour them straight into the uncooked dough. Partially baking the pie crust forward of time — alone and with out the filling — helps remedy that difficulty!
Trace: Parbaking can also be referred to as “blind baking,” so maintain an eye fixed out for that recipe terminology too!
Many bakers have their very own most well-liked methodology of blind baking. Some generously prick the pie crust with a fork, whereas others use parchment paper and pie weights. As for me?
I take advantage of foil and popcorn kernels!
…okay, so positively not essentially the most conventional method — however there’s a motive behind why.
Foil isn’t absorbent like parchment paper, so it doesn’t flip greasy or take in any of the butter whereas the pie crust bakes within the oven. It’s additionally metallic, so it’s a greater conductor of warmth in comparison with parchment and barely higher at baking the highest aspect of your crust. Lastly, it’s simpler to form and press into the curved fringe of the pie plate, so that you don’t run the danger of any sides puffing out.
Then the popcorn kernels are simply what I usually have available! Rice, dry beans, and pie weights all work too. I’m not an enormous rice or beans individual, however since my household and I really like snacking on popcorn, I nearly all the time maintain a stash in my kitchen. (Do you know it’s potential to make air-popped popcorn on the range? It’s really easy — and a complete life-changer!)
And no… The kernels received’t truly burst into fluffy bits of popcorn whereas your crust bakes. They want stress with a purpose to try this, not simply warmth alone!
WAYS TO USE THE ULTIMATE HEALTHY PIE CRUST
Now that you simply’ve whipped up a batch of this wholesome pie crust dough, listed here are a few of my favourite methods to make use of it! That is only a quick checklist. It really works nicely as a base for a lot of different pies too!
FAQS ABOUT THE ULTIMATE HEALTHY PIE CRUST
Is that this wholesome pie crust clear consuming, egg-free, low calorie, or low fats?
Sure! It’s naturally egg-free and clear consuming with no refined sugar, and it’s decrease calorie and decrease fats in comparison with many conventional recipes.
Can I take advantage of a distinct flour?
You positive can! Complete wheat pastry flour and all-purpose flour are the 2 finest options. Common complete wheat flour may also work, however it’ll have a barely totally different style and texture.
Can I substitute coconut oil?
No — please don’t! It has a a lot decrease melting level, so it’ll change the feel of your pie crust… And not in a great way. (See the “Chilly substances” header within the “Tips on how to Make the Greatest Wholesome Pie Crust” part above for more information!)
What a couple of totally different sweeter?
Yup! Honey and agave each work equally nicely.
Can I take advantage of a distinct milk?
Sure once more! Nearly any variety will work. I frequently use unsweetened vanilla almond milk since that’s what my household drinks essentially the most, and it additionally works like a attraction.
My pie crust dough retains cracking. Why is that?
It’s most likely too dry. Add extra water, a little bit at a time, till the dough is clean, pliable, and holds collectively. For those who’ve already rolled it out and transferred it to your pie plate, attempt moistening your fingers with a little bit of water earlier than massaging the cracked bits again collectively.
What can I take advantage of to parbake the crust as a substitute of pie weights?
Popcorn kernels are my favourite! Raw rice and dry beans additionally work. (Some individuals even use sugar!)
Is foil or parchment paper higher? Or is pricking the dough with a fork ok?
Foil has my vote! (See the “Bake or parbake (optionally available)” header within the “Tips on how to Make the Greatest Wholesome Pie Crust” part above for more information.) I’ve discovered that pricking the dough with a fork — and doing nothing else — typically nonetheless leads to an uneven backside and typically even air bubbles.
What ought to I do with the leftover pie crust dough?
If my story above didn’t already persuade you… Bake and eat it! You’ll be able to collect the scraps collectively, reroll them, and use pie crust cutters (mine are now not bought in shops, however these are related!) or miniature cookie cutters to make decorations for the highest of your pie.
Alternatively, should you’re something like my household… Simply pop these scraps onto a baking sheet, sprinkle them with cinnamon sugar, and nibble on them recent from the oven when you await the pie to complete baking and cooling!
How far prematurely can I make the dough? And the way lengthy will it maintain?
I’ve made this pie crust dough three days prematurely with none points! I feel one other day or two (presumably much more) is also effective. Simply depart it in your fridge tightly sealed inside the plastic wrap, and bear in mind to take it out a little bit longer prematurely and let it “thaw” on the counter so it’s not too arduous and stiff to roll.
Straightforward as pie! Or… Properly… Pie crust? And while you make your individual, bear in mind to snap an image and share it on Instagram utilizing #amyshealthybaking and tagging @amyshealthybaking IN the photograph itself! (That ensures I’ll see your image! 🙂 ) I’d like to see your final wholesome pie crust!
The Final Wholesome Pie Crust
That is my trusted pie crust recipe! Flaky and crisp with a wealthy buttery taste, this home made pie crust is a scrumptious base for nearly any sort of pie: apple, pumpkin, pecan, candy potato, and extra. If tightly sealed inside plastic wrap, the uncooked dough may be saved within the fridge for 3 days (if not longer!).
Directions
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Whisk collectively the flour and salt in a medium bowl. Reduce within the butter utilizing a pastry cutter (really helpful!) or the again of a fork till the combination resembles crumbs.
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In a small bowl, whisk collectively the milk, maple syrup, vanilla, and 1 teaspoon of water, and drizzle over the flour combination. Combine till all of these liquid substances have been integrated. Proceed so as to add water ¼ teaspoon at a time and mixing till fully integrated till the combination varieties a dough. (I typically use a complete of 1 tablespoon of water.)
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Switch the dough to the middle of a giant sheet of plastic wrap, and form right into a 4”-wide circle. Cowl the highest with one other massive sheet of plastic wrap. Fold the surplus across the dough’s sides to tightly seal. Chill the dough for at the least half-hour.
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Whereas the dough chills, coat a normal 9”-round pie plate with nonstick cooking spray
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Leaving the dough between the sheets of plastic wrap, roll it out right into a 11”-wide circle. Peel off the highest layer of plastic wrap, and switch it out into the ready pie plate. Peel off the opposite layer of plastic wrap. Gently press the dough into the pie plate, and trim the overhang.
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OPTIONAL: To parbake, preheat the oven to 375°F (or your recipe’s required parbaking temperature). Line the middle of the pie with foil (see Notes!), making certain that the foil is absolutely touching the dough all the best way throughout the underside and across the steep sides of the pie plate, and pour pie weights (see Notes!) into the middle. Bake the crust at 375°F (or your recipe’s given temperature) for 15-25 minutes (or for the period of time offered by your recipe). Rigorously take away the foil and pie weights earlier than continuing with including the filling and ending baking the pie.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s actually necessary to measure the flour utilizing this methodology or a kitchen scale. (← That’s the one I personal!) An excessive amount of flour will throw off the ratio of flour to butter and alter the feel of your pie crust.
IMPORTANT CHILLING NOTE – READ BEFORE BEGINNING: For those who’ve chilled the dough for greater than half-hour, you might must let it “thaw” a bit on the counter if it’s too arduous and stiff to roll. That’s fully regular, so don’t fear if that occurs to you!
FLOUR ALTERNATIVES: Complete wheat pastry flour or all-purpose flour could also be substituted for the white complete wheat flour. Common complete wheat flour can also be substituted, however the style and texture of your pie crust shall be barely totally different.
SALT NOTE: I really like a brilliant pop of salt and the way it balances the butter’s richness and filling’s sweetness. For those who’re not as massive of a fan, you’re welcome to cut back the quantity to ⅛ – ¼ teaspoon as a substitute.
BUTTER NOTES: Salted butter could also be substituted for the unsalted. I am nonetheless testing stick-style vegan butter, however I’ll replace the recipe accordingly quickly.
I don’t advocate substituting tub-style butter (common or vegan) or coconut oil. Tub-style butter is already gentle when chilled, not stable, and coconut oil melts at a a lot decrease temperature, so neither will produce the identical flaky texture within the crust.
MILK ALTERNATIVES: Any milk could also be substituted for the nonfat milk.
SWEETENER ALTERNATIVE: Honey or agave could also be substituted for the pure maple syrup.
FOIL NOTE + ALTERNATIVE: I want foil as a result of it’s a barely higher conductor of warmth and doesn’t take in any of the butter or flip greasy whereas baking.
Parchment paper could also be substituted for the foil. Earlier than utilizing the parchment paper, crumple it right into a ball and clean it out a couple of instances till it’s wrinkly however simpler to maneuver and never so stiff. This helps be sure that the pie weights are evenly unfold out over the underside and up the perimeters, which suggests you shouldn’t see any bubbles within the backside of your pie crust.
PIE WEIGHTS ALTERNATIVE: Popcorn kernels, raw rice, or dry beans could also be substituted for the pie weights in Step 6.
PIE CRUST COOKIE CUTTERS: The set of pie crust cookie cutters that I used within the photographs of my weblog submit above is now not bought in shops, however these are related!
GLUTEN-FREE OPTION: I am nonetheless engaged on perfecting a gluten-free model, however I’ll replace the recipe accordingly after I do.
DAIRY-FREE + VEGAN OPTION: I am nonetheless engaged on perfecting a vegan model, however I’ll replace the recipe accordingly after I do.
HOW TO STORE THE RAW DOUGH: Retailer the dough tightly sealed inside the massive sheets of plastic wrap within the fridge. (This is my favourite plastic wrap as a result of it clings extra tightly than many different manufacturers.) It ought to maintain for at the least three days, if not longer.
I haven’t tried freezing the dough, however I’ll replace this recipe as soon as I get an opportunity to attempt that.
WHAT TO DO WITH LEFTOVER PIE CRUST DOUGH SCRAPS: I do one in every of two issues! (A) Collect the scraps collectively, reroll them between the sheets of plastic wrap, and use pie crust cutters or miniature cookie cutters to make decorations for the highest of the pie. (B) Place the scraps onto a baking sheet and sprinkle them with cinnamon sugar. Then…
Bake both the cut-out shapes or scraps at 350°F till they’re mild golden and flaky. (It sometimes takes between 6-8 minutes, however that point can differ relying on the thickness of your items.)
PIES TO MAKE WITH THIS CRUST: See my checklist within the weblog submit above, in addition to the checklist under the recipe field!
{clear consuming, egg-free, low sugar, decrease fats, decrease calorie}
View Diet Data + Weight Watchers Factors
You may additionally like Amy’s different recipes…
♡ The Final Wholesome Apple Pie
♡ The Final Wholesome Pumpkin Pie
♡ The Final Wholesome Candy Potato Pie
♡ Wholesome Cranberry Apple Pie
♡ Wholesome Gradual Cooker Apple Pie Filling
♡ Wholesome Pumpkin Pie Bars
♡ Straightforward Pecan Hand Pies
