Easy All Butter Flaky Pie Crust Recipe - How to Make Homemade Pie Crust
Our best pie crust recipe! This easy recipe, made with butter, guarantees consistent flaky pie dough every time. Below, you will find all our tips, a helpful video showing how we make the dough, and a detailed recipe. Instructions for making this by hand and using a food processor are also included.
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CHAPTERS
00:00:00 - Adding Flour and Salt to the Food Processor
00:01:08 - Mixing the Dough
00:01:59 - Forming and chilling the dough
00:02:39 - Making Dough by Hand using a Food Processor
00:03:15 - Making Bread Crumbs
00:04:01 - Forming the Dough Clusters
00:04:44 - Rolling out the Dough
00:05:17 - Rolling and Transferring the Dough
00:05:54 - Preparing the Dough
00:06:36 - Tips for Making Perfect Pie Crust
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PEACH PIE WITH CRUMBLE TOPPING
Looking for the one dessert that just screams summer? This PEACH PIE WITH CRUMBLE TOPPING is it!
You are going to fall in love with this recipe, as will your friends and family - don’t forget to BOOKMARK this page and also PIN it to one of your Pinterest boards so you can make it again and again. Last thing, SHARE it with your friends on one or more of your favourite social media platforms using #weekendatthecottage when you do.
This PEACH PIE WITH CRUMBLE TOPPING will always hold a special place in my heart for two reasons: it’s just so darn delicious and, believe it or not, it almost didn’t get made.
Return visitors might remember that I’m in possession of my mom’s recipe box. It contains a number of really fabulous recipes, many of which I remember enjoying when I was a kid: her NO-BAKE CHEESECAKE, her easy WILD BLUEBERRY CAKE, plus her superior PIE DOUGH recipe, which you’ll need to make this amazing treat.
I treasure her recipe box, and although this might sound crazy, I find it brings me great comfort now that my mom is no longer with us. Sometimes, just flipping through the recipes, seeing her handwriting and reading her notes gives me the warm and fuzzies; it’s things like these that help remind me of how amazing she was.
About a month ago, Carol and I were busy tossing around ideas for - don’t be mad at me - Christmas! I pulled out mom’s recipe box to reference something and there, and in and amongst some scraps of paper relegated to the back of the box were two recipes I’d never really noticed.
The first, scribbled on a cash register receipt, looked like some sort of peach pie recipe, and I can’t help but smile because it is SO my mom - written quickly, minimal direction, questionable quantities: 5 C peaches, add ¼ C br sug. ½ C white, 2 tsp lemon juice, mix, pie shell, lattice the top – bake.
The second card, I think written in my Aunt Alexandra’s hand and also open to interpretation, is a topping for apples or peaches.
So, what to do? Well, there was only one thing I could do - I changed my thinking from Christmas to summer and decided it was the perfect day to make a pie. Of course, I had to call my sisters to ask them about their memories of a PEACH PIE WITH CRUMBLE TOPPING, but like me, they had no recollection. We soon agreed that this was of those recipes our mom had jotted down and stuck in the recipe box with that proclamation of best intentions, “Oh, I’ve just got to make that!”
Well, I figured it was about time this recipe finally got made. Truth be told, I had no idea it would be so amazing. Thankfully, the recipe that almost didn’t get made will now become a new, family favourite.
Here are just a few things to keep in mind when you go to make it:
PIE DOUGH – Reference my mom’s wonderful pie dough recipe and don't forget to watch our 1-minute video tutorial on how to make it. Remember, making a pie from scratch gets easier with each one you make; practice makes perfect.
This recipe calls for one disc of dough and if you make the recipe on the YouTube video, you’ll have two. Simply freeze that second disc of dough, saving it for another time.
PEACHES – We suggest using ripe peaches that are still slightly firm to the touch. There’s no need to peel the peaches as the skins add both flavour and colour to the rich filling. When preparing the pie, try to time it so you mix the filling and transfer it immediately to the shell. The peaches will release too much liquid if you wait too long and you’ll end up with a soupy pie.
TOPPING – I made a few changes to the topping recipe and am glad I did. Adding a smidge of ground ginger gives the topping an extra bit of heat, while the addition of the chopped pecans makes it nutty, rich and flavourful. I gotta say, everyone who’s enjoyed this pie so far all comment on the fabulous flavour of the topping.
BAKING – Because every oven is different, you may need to adjust the bake time listed in this recipe. Having made this pie a few times now, we’re confident the 20 minutes at 425°F followed by 45 minutes at 375°F should do the trick. Ultimately you’ll be looking for a pie where the filling is bubbling up through the topping, the crust is lightly browned and the topping is golden.
SERVING – Be patient! Give your pie at least two hours to cool before you slice and serve it with vanilla ice cream and a garnish of peach slices and a pecan half.
Why not enjoy this beautiful PEACH PIE WITH CRUMBLE TOPPING as part of a complete meal idea? Pick your date, invite your family and friends and serve some CHILLED GAZPACHO as your starter, followed by GRILLED BEEF TENDERLOIN, GARLIC SMASHED POTATOES and our GRILLED BABY ROMAINE SALAD. Then end your evening with this pie and make dinner truly memorable.
PEACH PIE WITH CRUMBLE TOPPING – a new family favourite!
4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?
Check out the level 3 recipe on the ICE blog:
Emily is on Instagram at @emilyslamduncan
Follow Beth at @bethdimino
Follow Chef Penny at @penny.stankiewicz
Follow the Institute of Culinary Education here! @iceculinary
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Keto ALMOND FLOUR PIE CRUST: 5 Ingredients, Flaky & Buttery!
This low carb almond flour pie crust recipe is so easy to make. Seriously, you can make this keto pie crust in just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, paleo, and keto friendly. Plus, you can make it sweet or savory.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
???? KETO PIE CRUST INGREDIENTS:
► 2 1/2 cups Wholesome Yum Blanched Almond Flour
► 1/4 cup Besti Monk Fruit Allulose Blend (omit for savory)
► 1/4 tsp Sea salt (or 1/2 tsp for savory)
► 1/4 cup Butter
► 1 large Egg
► 1/2 tsp Vanilla extract (optional, omit for savory)
????️ PRINT FULL RECIPE + MACROS HERE:
► Almond flour pie crust recipe shown in the video:
► Coconut flour pie crust for a nut-free alternative:
???? My 2nd cookbook (The Easy Keto Carboholics’ Cookbook): ⬅ Also register here to get the bonus Keto Pie Guide! ????
???? My 1st cookbook (The Easy Keto Cookbook):
???? KETO PIE FILLING IDEAS:
► Keto Pecan Pie (YouTube video!):
► Mock Apple Pie:
► Low Carb Pumpkin Pie:
(Tell me your fave fillings below!)
???? If you like this keto pie crust recipe, get my full keto holiday menu here:
TOOLS & PRODUCTS I USE FOR LOW CARB PIE CRUST:
► Wholesome Yum Almond Flour: on Amazon OR on my website
► Besti Monk Fruit Allulose Blend: on Amazon OR on my website
► Pie pan:
► Pie shield:
???? My keto ingredients by Wholesome Yum:
???? Free printable keto food list:
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⏱️ TIMESTAMPS:
0:00 Intro
0:21 Keto pie crust ingredients
1:00 Low carb pie filling ideas
1:40 How to line the pie pan
2:46 Making the almond flour crust dough
4:02 Adding the wet ingredients
5:12 Pressing the dough into the pan
5:59 How to flute the edges
6:39 Bake the low carb pie crust
7:01 Final result
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???? ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb recipes and resources on my website, WholesomeYum.com, in my Easy Keto App, and here on my YouTube channel.
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All Butter, Really Flaky Pie Dough (and A Perfect Apple Pie!) | Smitten Kitchen with Deb Perelman
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* ALL BUTTER, REALLY FLAKY PIE DOUGH:
* EVEN MORE PERFECT APPLE PIE:
Today is the day, the day you are going to master all butter, really flaky pie dough and never look back. It's dead simple—just keep everything really cold and it will all be ok. Pie season: We are so ready for you.
#debperelman #smittenkitchen #piedough #applepie #thanksgiving
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Pie Crust 101 in King Arthur Flour Test Kitchen
Whether you're making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour. Ingredient amounts are in the captions of the video but you can find them below as well. The full recipe is on our website as well:
Ingredients:
3 cups (12¾ oz) King Arthur unbleached all-purpose flour
1½ tsp salt
8 tbsp shortening, chilled
1 stick butter, chilled
4-6 oz cold water