Homemade Pie Crust in Under a Minute? It's Possible!
User Reviews
4.7
Homemade Pie Crust in Under a Minute? It's Possible!
Description
The recipe shows how to make a basic pie crust rapidly by combining flour, cold unsalted butter, salt, and optionally sugar for sweet pies. The butter is incorporated into the flour until crumbly, then ice water is gradually added with pulses in a food processor until the dough comes together but remains crumbly.
After shaping into a ball, chilling in the refrigerator for at least 20 minutes firms the dough for easier handling and rolling. The dough can then be rolled out for one or two crusts to use for pies or tartlets. Splitting the dough into two portions allows for a bottom and top crust.
This versatile dough is suited for both savory and sweet applications. Use less water or substitute egg yolk for a richer crust. Measuring ingredients by weight is recommended for consistency. The crust freezes well and can be made ahead.
Ingredients
- 3 ⅔ c flour if using cups, the water may vary more
- 8 oz butter 2 sticks, unsalted
- ⅛ tsp salt if you use salted butter, omit the salt
- 6 Tbsp water more, or less, as needed
- 2 tsp sugar (OPTIONAL: only use for a sweet pie!)
Instructions
PLEASE READ THE NOTES FOR BEST RESULTS!
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
- Next, add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, as it will make the crust tough.
- Shape the pie pastry into a ball on the counter, but do not knead. Cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
- Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
- Use as desired for savory dishes or sweet.
- Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
Notes
- Add water gradually to avoid a tough crust; you can always add more but cannot remove excess.
- Include sugar if making a sweet dessert crust for tarts or pies.
- For a richer dough, substitute an egg yolk for the water and mix as usual.
- Using a kitchen scale for flour and butter ensures more consistent results than volume measurements.
- A handmade method involves cutting butter into flour by hand until crumbly before adding water.
- After mixing, chill dough for at least 20 minutes before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10double pie crust or 24 mini tart shells
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 329kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 33mg | 1% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 568IU | 11% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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