Pie Crust
- Nov 30, 2025
- 3 min read
Updated: Apr 4
A tender, structured pie crust with a golden finish and delicate crisp. Versatile enough for fruit pies, custards, hand pies, and rustic galettes alike.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too.
Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Dough
Melted butter should be warm—not hot—when added to the dough.
Both salted and unsalted butter work well in this recipe.
Metal pie pans brown and crisp more than glass; ceramic pans heat more evenly.
Glass pans take longer to come to temperature.
For a sweet crust, use 2 tablespoons Homestead Sweetener, real sugar, or a few drops of monk fruit or stevia. Most other sweeteners soften the crust too much.
A cool, room-temperature dough rolls more easily than very cold dough. Dough can be frozen for later use.
For a glossy finish, mix a little water into the leftover egg yolk and brush the crust near the end of baking.
Oven temperatures vary, so baking times may need adjustment.
Recipe
Makes 1 single crust (enough for a deep-dish pie) Ingredients
1½ cups Heritage Baker’s Flour (187g)
6 tablespoons butter, melted (84g)
1–2 tablespoons water (15–30g)
1 egg white (30g) or 1 tablespoon additional water (15g)
1 teaspoon vanilla extract (optional, for dessert crusts)
Directions
Preheat oven to 325°F (165°C). Lightly grease a pie plate.
In a medium bowl, combine the flour and melted butter using a fork or your fingers until the mixture resembles clumpy, wet sand.
In a small bowl, whisk together the egg white, water, and vanilla (if using). Add to the flour mixture.
Mix until a soft dough forms. Sprinkle in a bit more water if needed, especially if using powdered sweetener.
Roll the dough between two sheets of wax paper or plastic wrap until thin and slightly larger than your pie plate.
Remove the top sheet, invert the pie plate onto the dough, slide a hand underneath, and flip the dough into the pan.
Trim and crimp edges as desired.
Bake for about 25 minutes, until lightly golden, using a crust protector if needed.
Or fill with your chosen filling and bake according to your pie recipe instructions.
Food Processor Method
Add the flour blend to a food processor. Pulse in cold, cubed butter until coarse. Add the egg white and water, pulsing just until a dough forms. Visible butter pieces are fine. Continue with rolling and baking as directed above.
For Double-Crust Pies
Double the recipe. Fill and bake according to your pie recipe. Brush with egg white for a golden finish.To reduce soggy bottoms in fruit pies, cook the fruit filling on the stovetop first, cool completely, then fill and bake. Refrigerate uncovered to help keep edges crisp.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
