Homemade Pies Recipe

 

Here's a classic Homemade Pie recipe, including both the flaky pie crust and a versatile fruit filling. This can be used for apple, peach, berry, or cherry pies. Let me know if you want a savory version (like chicken pot pie or meat pies) instead!

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Homemade Pie Crust (Makes 1 double crust or 2 single crusts)

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (optional, for sweet pies)
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tbsp ice water

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together flour, salt, and sugar.

2. Cut in butter: Add the cold butter cubes. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

3. Add ice water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Don’t overwork it.

4. Chill: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

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Classic Fruit Pie Filling (Apple, Cherry, Berry, or Peach)

Base Ingredients:

• 5–6 cups fresh fruit (peeled and sliced if needed)
• ¾ cup sugar (adjust based on fruit sweetness)
• 2–3 tbsp cornstarch or flour (for thickening)
• 1 tbsp lemon juice
• 1 tsp vanilla extract (optional)
• ½ tsp cinnamon or other warm spices (optional)

Instructions:

1. Combine filling ingredients in a bowl and let sit 15–20 minutes to release juices. Stir occasionally.

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Assemble & Bake the Pie

1. Roll out bottom crust and place it into a 9-inch pie pan. Trim excess dough.

2. Add filling: Spoon the fruit mixture into the crust.

3. Top crust:

   • Roll out the second dough disk and place over the filling.
   • Or cut strips to make a lattice top.
   • Seal and crimp the edges. Cut vents if using a full top crust.

4. Brush top with egg wash (1 beaten egg + 1 tbsp milk or water) and sprinkle with sugar if desired.

5. Bake at 400°F (200°C) for 45–55 minutes, until the crust is golden and filling is bubbling. Cover edges with foil if they brown too quickly.

6. Cool at least 2 hours before slicing to allow the filling to set.

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Would you like a specific flavor like pecan, lemon meringue, or coconut cream next?