Pies are delicious. Like we all didn’t know that already.
I’ve never attempted to make a pie before, mostly because I didn’t want to make the crust.
Crusts have always intimidated me. I don’t know where I got the idea from that they are hard to make. Because really, they’re not any harder than making cookies.
If you’re still not convinced, I’ve included a step-by-step picture tutorial to make it super easy.
Click recipe to print
This recipe makes 2 pie crusts. Just in case one doesn’t turn out. Kidding! (Actually, it is kind of nice to have a “back up”) You can either bake the second crust like you did the first, or freeze it in a rolled ball for up to 6 months and save it for later.
With scraps you aren’t rolling into a ball to freeze or using for a second crust, you can roll them out, sprinkle with cinnamon sugar, and bake like you would a crust for a little snack.
Follow the recipe along with these pictures
Tip: Step 4 is a ton easier with two people: one to hold the dough off the counter while the other places the pie pan under it.
Now, there’s no excuse for store-bought crusts.
That’s right, not anymore.