This was my first time baking a pie entirely from scratch. I never understood why anyone would want to bake pie from scratch. The store-bought, even the frozen heat-at-home pies were delicious to my taste buds. But a month ago when we went to the farmer’s market in Alabama, we purchased peaches that looked delicious but tasted too ripe. Rather than tossing them away, we froze some to put in smoothies and baked the rest in pies. Isn’t that the perfect fall thing to do? Make pies.
Okay yeah. Baking homemade pies was too much work. And it took a long time. The pie crust needed to refrigerate over night. Then the rolling and carefully placing the crust in the pie dish. And after the torture of smelling the delicious pie bake in the oven, I had to wait a couple of hours for it to cool. But when I had that first slice, I knew exactly why people baked homemade pie. It was heaven. I’m the kind of person who eats pie mostly for the crust, not so much the filling. And this crust was perfect. It was flaky and not too dry.
I used the Betty Crocker’s Cookbook for the filling. The crust, well, I didn’t have any margarine on hand so I used butter. It’s a simple four ingredient recipe for pie crust. I doubled the crust recipe for the crust and the crust cover. Recipe below the picture.
- 1/2 cup butter, cold
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup ice water
- Double this recipe to make a full pie with cover. Mix flour and salt together in a large bowl.
- Cut the butter into small cubes and while it is still cold, mix it in with the dry mixture. Use a pastry blender or a potato masher to help cut the butter into the dry mix. The result should look like course crumbs.
- Add ice-cold water into the mixture a tablespoon at a time. Mix until the dough forms a ball.
- Cover in plastic wrap and allow to refrigerate overnight or for at least 5 hours.
- If you doubled the recipe, split the dough in half for the crust and cover. Roll the two separate dough into balls. Sprinkle flour on the counter and roll the dough flat to cover the pie dish and the top of the pie.
- Follow pie baking instructions that usually comes with the pie filling recipe.