Homemade Brown Sugar Pie Crust, an easy simple pie dough, that is perfect for your favourite pies, tarts and much more. Flakey and buttery. The added touch of brown sugar makes it perfect. It will be your new go to Pie Crust Recipe.
Pie Crust
Pie CrustI got this Made from Scratch Pie Crust Recipe from my cousin a couple of years ago. And the other day I decided to pull it out again because I wanted to make a couple of recipes (stayed tuned).
This Pie Crust Recipe is definitely one of my favourite crusts that I make.
I love that subtle taste of brown sugar and the flakiness is absolutely perfect.
And how do I know it’s perfect? Because everything I make with it is gone in minutes.
How to make a Pie Dough from Scratch
- Whisk together the flour, brown sugar, salt and baking powder in a medium bowl, then cut in the butter until mixture resembles coarse crumbs.
- Beat the egg, cold water and vinegar together.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork.
- Transfer to a flat surface and gently knead into a ball.
- Wrap in plastic and chill for approximately an hour or even over night.
But remember in order to have a flaky pie crust, the water and butter need to be cold, right out of the fridge cold. Don’t leave out the vinegar it makes the crust tender.
Be very gently and do not over knead the dough, that makes it tough. Apparently a glass pie dish makes the flakiest crusts!
Whatever you make with this Homemade Brown Sugar Pie Crust, I hope you enjoy it as much as we do.
A few Recipes made with a different Pie Dough you may enjoy!
Chocolate Vanilla Berry Panna Cotta Tart
Pie Dough
Homemade Brown Sugar Pie Crust
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon brown sugar
- pinch salt
- 1⁄4 teaspoon baking powder
- 1 cup butter (cold)
- 1 egg
- 1/4 cup + 2 tablespoons cold water
- 1 teaspoon white vinegar
Instructions
- You can make this dough either by hand or with a food processor.
- In a medium bowl or in the food processor container whisk together the flour, brown sugar, salt and baking powder. Either cut in butter or pulse until mixture resembles coarse crumbs.
- In a medium bowl beat together the egg, cold water and vinegar. Add to flour mixture and mix until almost combined. Transfer to a flat surface and gently knead into a ball. Wrap in plastic and chill for approximately 30-60 minutes before using. Enjoy!
Vicky says
We tried this recipe and it is so good. We didn’t have vinegar so we used lemon juice and it worked. But I have a question, can we freeze the dough and if so how long can we freeze it for?
Rosemary says
Hi Vicky, thanks,so glad you like it and yes you can freeze the dough, it will last up to 3 months in the freezer.
Vicky says
Ok awesome thank you definitely be using it again
Kelly says
I used your recipe this past Thanksgiving (Thurs. Nov. 22) and made my first homemade crust for an apple pie. To say it was a hit is an understatement. Everyone raved about how unbelievable the crust was. This will be my only recipe from now on. I was so nervous being I’d never made homemade crust before. This was easy and turned out excellent. Thank you!
Rosemary says
Hi Kelly, thanks so much, so glad you enjoyed it and it was a hit. Have a great Sunday.
Monica says
Thanks for sharing this, I’ve never put brown sugar in a pie crust before! Also it’s been chilling in the fridge for about 20 minutes and I just now realized I forgot the egg, I hope it still comes out ok.
Rosemary says
Hi Monica, I think it should be ok, let me know how it turns out. 🙂
Monica says
It was a little more crumbly when rolling it out, but it tastes good. 🙂 I’ll definitely use this recipe again, but hopefully remember the egg! haha
Rosemary says
Hi Monica, yes the egg would help hold it together, oh well as long as it tasted good. Yes try it next time with the egg and let me know. 🙂
Phylis Forsytg says
This piecrust looks interesting. Unfortunately, instructions were given, but not the recipe.
Rosemary says
Hi Phylis, the recipe is there at the end of the post. 🙂
Dawn says
Hi Rosemary,
Can you tell me at what temperature to bake this at?
Thank you
Rosemary says
Hi Dawn, 375F for approximately 30 minutes. Hope this helps.
Becky Bratten says
Maybe I missed it, but does this make single or double crust? Been so long since I made a crust from scratch, I couldn’t tell from ingredients. Will tri this one, though..thanks.
Rosemary says
Hi Becky, it’s a two crust recipe. Hope you enjoy it.
Carol Ladwig says
Carol Ladwig
I have been using this recipe since the 1960’s.Called never fail pie crust.
Did use CRISCO.
PEOPLE ALWAYS LIKED MY CRUST.
Rosemary says
Hi Carol, yes it’s one of ours too. Have a great weekend.
Betty J Dittmar says
This pie crust must be a keeper. At 93+ still make from scratch. Curiosity is taking over and I am making this. Never too old to learn new tricks. What fun
Rosemary says
Hi Betty, so glad you are giving it a try, I hope you like it. Let me know. Have a great weekend.
Lynn Allen says
This great Recipe doesn’t say just what kind of vinegar to use so I tried both White and Apple Cider vinegar, preferred the Apple Cider vinegar!
Rosemary says
Hi Lynn, sorry about that, it was actually white vinegar, but good to know apple cider works too. I will have to try that next time. So glad you like it.
lisa says
why do you put an egg in the pie crust?
Rosemary says
Hi Lisa, an egg in a pie crust makes it more pliable and easier to roll out. Hope that helps.
Betty says
The crust sounds divine but your nutrional chart is off the charts…123 grams of carbs and 17 protein…no way…must be a big typo:)
Rosemary says
Hi Betty, thanks so much and yeah sometimes it is, although it is for the whole crust not a serving.
Ann says
Just printed the recipe. What a great idea using brown sugar.
Rosemary says
Thanks Ann I hope you enjoy it.
Vanessa says
I love the Pie Pastry, that touch of brown sugar is perfect. Thanks for the recipe.
Rosemary says
Hi Vanessa, thanks so much, so glad you like it.