Homemade Brown Sugar Pie Crust
User Reviews
4.6
Homemade Brown Sugar Pie Crust
Description
The Homemade Brown Sugar Pie Crust recipe combines common baking ingredients including flour, brown sugar, salt, baking powder, cold butter, egg, cold water, and white vinegar. The dough's brown sugar content introduces mild sweetness and a hint of molasses flavor, differentiating it from a standard savory crust. Cold butter is cut into the flour mixture, creating small, flaky pockets in the dough once baked.
The dough is mixed until it comes together with minimal handling to maintain tenderness. Chilling the dough before rolling helps prevent shrinkage and ensures flakiness. This crust can be used as a base for various pies, from fruit to custard or pumpkin, enhancing each with its sweet undertone.
After chilling, roll out the dough gently on a floured surface and fit it into a pie plate. Its delicate crumb and subtle sweetness pair especially well with autumnal and creamy pie fillings but remain neutral enough for savory dishes as well.
If the dough feels dry or crumbly, adding a bit more butter can help bind it. The crust dough can be kept refrigerated for a couple of days or frozen up to three months, allowing for make-ahead convenience.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon brown sugar
- pinch salt
- 1⁄4 teaspoon baking powder
- 1 cup butter (cold)
- 1 egg
- ¼ cup water 2 tablespoons, cold
- 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!
Notes
- If the dough is too dry, add extra butter gradually to help it come together.
- Wrap the unbaked dough tightly in plastic wrap and refrigerate for 2-3 days before use.
- For longer storage, freeze the dough in an airtight container for up to 3 months.
- Let refrigerated dough come to room temperature briefly before rolling to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2crust pie
Amount Per Serving
Calories 1396 kcal
% Daily Value*
| Calories | 1396kcal | 70% |
| Carbohydrates | 123g | 41% |
| Protein | 17g | 34% |
| Fat | 93g | 143% |
| Saturated Fat | 58g | 290% |
| Cholesterol | 244mg | 81% |
| Sodium | 816mg | 34% |
| Potassium | 396mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2835IU | 57% |
| Calcium | 137mg | 14% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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