Mama Baker's Homemade Pie Crust

Marie Baker


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In case you wonder about the title of this recipe, Mama Baker is me :) My son called me that one day and well I loved it so much I bought I put all kinds of stuff there, lots of cake ideas!

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★★★★★ 1 vote
2 Hr


2 1/2 c
all purpose flour
2 stick
unsalted butter, very cold and cut into cubes
1 tsp
2 Tbsp
5 - 7 Tbsp


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1Butter all cut up.

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2Ice cold water.

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3Combine flour, salt and sugar in your food processor, and pulse to mix.

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4Put all butter in there and pulse 10 or so times.

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5You will have a coarse type of mixture. It will be crumbly and we want it to stay this way.

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6While you are pulsing your crust slowly add a little water at a time, checking after every 1 or 2 tablespoons of ice cold water. When it looks like this you are where you should be!

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7Pour it out on a clean dry surface and it will be a pile like this

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8You can press your hand down on the crust to start putting it together.

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9Work it fast and make a large ball.

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10Cut in to two. Wrap in cling wrap and put in fridge for at least an hour, but up to a couple days.

You see three here because I made the recipe one time, then halved it for a third pie.

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11Take your crust out and let it rest for a few minutes, in the meantime flour your surface and prepare to roll.

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12roll your dough a little bigger than your pan 12 or 13 inches or so.

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13Here are two of the three pie crusts.

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14I'm doing two pumpkin and one sweet potato.

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15After baking in a 425 degree oven for 15 minutes, then 50 minutes in a 350 degree oven.

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16Just one more picture of the two. I'll add the sweet potato later. I wished I wrote down recipe, I just threw it together.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy