Pie Crust Pastry

Pastry Pie Crust


These crispy pastry pie crusts are great for breakfast and dinner pie recipes, but can also be used for dessert pies. The raw pie shells can be made ahead of time and frozen for future use.

Pie Crust Pastry

Ingredients                                               Makes: 4 pie crusts or 2 double crusts
4 1/4 cups all-purpose flour or spelt flour
3 Tbsp coconut sugar ~or~ fine organic sugar
3/4 tsp sea salt
1 3/4 cups unsalted butter, at room temperature
1/2 cup ice water
~Crust Glaze~
1 egg
2 Tbsp milk

Combine ingredients to make the dough. In a large bowl, combine the flour, sugar and sea salt. Cut in the butter until mixture is crumbly. Slowly mix ice-water into the batter one tablespoon at a time, until mixture forms a ball. Allow dough to rest covered for at least 10 minutes before rolling out.

Roll out dough and make pie crusts. Evenly portion dough into four, then roll one portion of dough out to fit a pie plate. Press the dough into the sides and bottom of the pie plate evenly.

*Pie plates come in different sizes as well dough can be rolled thin or thick, thus how many pie crusts this recipe actually produces can vary. Top crusts can also be made with this recipe which can also vary which can alter how much dough is used. The dough is best if rolled as thin as possible.

Glaze and Bake pie crusts. Prior to baking the pie crusts, a crust glaze using a milk/egg mixture can be gently rubbed on to prevent the pie from becoming soggy later. In a small bowl combine the egg and the milk. Using a pastry brush, rub the milk/egg mixture unto the crusts. When baking atop crust, the milk/egg mixture will produce a glaze appearance. Bake the pie crusts in a pre-heated oven at 400 degrees F for 12 to 15 minutes.

Freeze pie crusts. If making the pie crusts to freeze, press the pie pastry into the tin pie plates Frozen Pie Crust Pastrythat can be bagged and frozen. Do not apply the milk/egg mixture to the crusts; instead sprinkle a little flour over the fitted pie shells to prevent them from sticking while storing. A small strip of parchment paper can also be used between stacked pie crusts to help prevent sticking.

Layer two fitted pie shells together and put into a ziplock bag with the air removed. These pie shells can be frozen and stored for up to 3 months before using. Be sure to place the frozen shells somewhere they will not be banged and broken prior to using as they are fragile when frozen.

Recipe shared by: J. Marshall

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