Dessert Pie Crust

Dessert Pie Crust 

These delicious crispy sweet pie crusts are perfect for any fruit pies and are made with simple ingredients. The pie shells can also be made ahead and frozen for future use.

Dessert Pie Crust

Ingredients                                                Makes: two large 2-crust pies ~or~ four 1-crust pies
4 1/4 cups all-purpose flour
1/2 cup coconut sugar ~or~ raw organic sugar
1 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.

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.

Bake or freeze 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 dough into the tin pie plates that 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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