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.
I 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.
How to Blind Bake a Pie:
- Roll the dough to approximately 1/8 inch thickness
- place it in prepared pie plate,
- prick the bottom with a fork.
- Cover with parchment paper and add dried beans or pie weights on top, bake in a pre-heated 350F (180C) oven for approximately 15 minutes, remove the parchment paper and weights and continue to bake for about 5-10 minutes or until baked and golden.
- Remove from the oven, let cool before filling.
How to store it
Wrap the unbaked pie dough in plastic it can be kept in the fridge for about 2-3 days, be sure to bring it to room temperature before rolling. Or it can be frozen in a freezer safe bag or container for up to 3 months.
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
*If you use unsalted butter then add ¼ teaspoon of salt.
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!
Holly says
Has anyone tried this with an egg substitute or without the egg? If not, what is the purpose of the egg in this recipe, ie binding, moisture, etc? Thanks!
Rosemary says
Hi Holly, the egg is used for binding and creating a flakier and tastier pie crust. Hope that helps.
Tylyn Frost says
It was amazing but I do not think the baking powder is necessary because ,I tried it with and without and it tastes the same . But… other than that it is AMAZING.
Mallory says
Hi! Just wondering if I should use salted or unsalted butter? I assume unsalted but just wanted to be sure! 😊
Rosemary says
Hi Mallory, I use salted butter, it’s very difficult to find unsalted butter in Italy. If you use unsalted just add 1/4 teaspoon of salt instead of a pinch. Let me know how it goes. Take care!
Tylyn Frost says
I think salted butter because it gives it a mouth watering flavor.
Plant Lady says
Could I use coconut oil instead of butter?
Rosemary says
Hi Plant lady, apparently you can, but you should use solid room temperature coconut oil and not liquid, this will help with flakiness of the crust. Let me know if you try it. Take care!
Rose says
I’m excited to try this recipe! Do you think I will achieve the same effect if I use a stand mixer with the whisk attachment for the whole process or is it super important to cut in the butter by hand or use a food processor to pulse it?
Rosemary says
Hi Rose, you could use the flat beater but I wouldn’t recommend the whisk. Just make sure you don’t over mix. Let me know how it goes.
Kayla S says
Have you prepped this dough in advance? Will a day/night in the fridge damage the final product? I’m going to be using it for hand held pies, if that makes a difference in storage.
Rosemary says
Hi Kayla, yes it can be made in advance, be sure to wrap it in plastic and it will last 2-3 days in the fridge. Just bring it to room temperature before rolling it out. And it should be fine. Let me know how it goes.
Gail says
I absolutely love this recipe – and it makes more than enough for a 2 crust pie. My question is – if you want to make just one pie crust, are all the ingredients cut in half? or do you maintain anything at the same amount whether it one crust or two?
Rosemary says
Hi Gail yes everything is cut in half, for the egg, beat it in a bowl and add half. 🙂
Maquel says
What do you recommend for the baking temp and time if I am using it for a pudding pie or adding some filling I don’t want cooked?
Rosemary says
Hi Maquel, so then you will want to blind bake the pie crust. I added the instructions into the post on the best way to do it. Let me know how it goes.
Bettyann Bonin says
This is my go to recipe. I promise you, it is a no fail recipe. You’ll never buy pre-made frozen pie crust again after making this recipe!
Rosemary says
Hi Bettyann, thanks so much, so glad you like it and yes nothing like homemade. Take care.
Angela Rodriguez says
I followed the recipe exactly as, and it was amazing. The crust was flaky, with a lovely flavor and it was promptly ready after 35 minutes in the oven. I expected a sweeter flavor, but I don’t know if it was the vinegar or the water? But it was perfectly sweet, not cloggingly so. This will be my go to recipe from now on.
Rosemary says
Hi Angela, thanks so much, so glad you enjoyed it.