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Homemade Brown Sugar Pie Crust

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 dough on parchment paper

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.

pie crust how to dough in the food processor and as a dough ball


 

How to make a Pie Dough from Scratch

  1. Whisk together the flour, brown sugar, salt and baking powder in a medium bowl, then cut in the butter until mixture resembles coarse crumbs.
  2. Beat the egg, cold water and vinegar together.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a fork.
  4. Transfer to a flat surface and gently knead into a ball.
  5. 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.
homemade pie dough on parchment paper

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

A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

Italian Lemon Crostata

Italian Lemon Crostata, a simple and easy Italian Dessert, a flaky pie pastry and delicious lemon filling. A perfect snack or dessert recipe.

Old Fashioned Butter Tarts

2 old fashioned butter tarts, one leaning against the other

Pie Dough

pie dough up close on parchment paper
pie dough up close on parchment paper

Homemade Brown Sugar Pie Crust

Rosemary Molloy
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 2 crust pie
Calories 1396 kcal

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!

    Nutrition

    Calories: 1396kcal | Carbohydrates: 123g | Protein: 17g | Fat: 93g | Saturated Fat: 58g | Cholesterol: 244mg | Sodium: 816mg | Potassium: 396mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2835IU | Calcium: 137mg | Iron: 7.4mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    61 Comments

        1. I’m confused about the reference to baking soda since the recipe specifies baking powder, not soda. Is it baking powder or baking soda that’s used?

      1. Hi Carol, yes it would work, I would probably blind bake it for about 10 minutes (blind baking instructions are written in the post), then add the filling and bake as per the recipe. Hope that helps. Take care!

    1. 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!

    2. 4 stars
      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.

      1. 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!

      1. 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!

    3. 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?

    4. 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.

      1. 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.

    5. 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?

    6. 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?

    7. 5 stars
      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!

    8. 5 stars
      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.

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