Easy Pie Crust Recipe
User Reviews
5
Easy Pie Crust Recipe
Description
The recipe begins by whisking flour, sugar, and salt, then incorporating cold butter cut into small pieces. A pastry blender breaks the butter into the flour until the mixture resembles coarse crumbs. Adding ice-cold water gradually causes the dough to clump and hold together with a slightly shaggy texture.
The dough is kneaded lightly on a floured surface, shaped into discs, and refrigerated to rest and firm. When ready, it is rolled into a circle and fitted into a pie dish. The edges are fluted by pinching with fingers, creating a decorative, even border. Docking the base with a fork prevents bubbles during baking.
For blind baking, the crust is lined with parchment or foil and filled with pie weights, beans, or rice to maintain shape and avoid puffing. Chilling the crust before baking helps it keep its form. This versatile pastry provides a flaky, tender base for many pie fillings.
The notes also describe how to freeze the crust safely, recommending metal or heat-resistant glass pie dishes to avoid cracking when transitioning from freezer to oven, and explain fluting technique in detail.
Use two hands to pinch and create a "flute" pattern along the crust edge for a decorative border.Freeze the crust in a metal or shock-proof glass pie dish to prevent shattering when transferring from freezer to oven.Blind bake by lining the crust with parchment and filling with pie weights or dried beans to prevent bubbling during baking.
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1½ cup butter 3 sticks, unsalted
- 6-9 tablespoons water ice cold
Instructions
- In a medium mixing bowl whisk together the flour, sugar, and salt.
- Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
- Add 6 tablespoons of water, and using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
- On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
- To blind bake the crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice to prevent bubbling while baking.
- Refrigerate the crust for 30 minutes.
- Preheat oven to 350°F.
- Bake for 13-15 minutes, then remove the foil and beans and continue baking for an additional 13-15 minutes or until the bottom is fully baked through.
- Let cool completely before filling.
Notes
- Use two hands to pinch and create a "flute" pattern along the crust edge for a decorative border.
- Freeze the crust in a metal or shock-proof glass pie dish to prevent shattering when transferring from freezer to oven.
- Blind bake by lining the crust with parchment and filling with pie weights or dried beans to prevent bubbling during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2crusts
Amount Per Serving
Calories 2475 kcal
% Daily Value*
| Serving | 1crust | |
| Calories | 2475kcal | 124% |
| Carbohydrates | 253g | 84% |
| Protein | 35g | 70% |
| Fat | 147g | 226% |
| Saturated Fat | 92g | 460% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 6g | 300% |
| Cholesterol | 382mg | 127% |
| Sodium | 981mg | 41% |
| Potassium | 391mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 4434IU | 89% |
| Calcium | 92mg | 9% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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