Homemade Pie Crust Recipe
User Reviews
5
Homemade Pie Crust Recipe
Description
The Homemade Pie Crust Recipe combines all-purpose flour with cold butter cut into small cubes, plus optional sugar and salt. These ingredients are pulsed together in a food processor or blended by hand until coarse crumbs form. Cold water is added gradually, pulsed until the dough sticks together when pressed. The dough is formed into a disc, chilled between wax paper and then rolled out to fit a 9-inch pie dish. The crust can be crimped by pinching edges decoratively and pricked with a fork to prevent bubbles during baking. For partially baked (blind baked) crusts, baking time and weight instructions are included separately, so the crust can be partially cooked before adding moist fillings, preserving a flaky texture.
This versatile dough works for sweet or savory pies and can use gluten-free flour blends or vegan butter as needed. Including sugar is optional and depends on the pie filling type.
Chilling the dough properly before rolling and not overworking it helps maintain a tender texture. Pie crusts can be prepared ahead and refrigerated or frozen if needed.
Ingredients
- 1 cup flour gluten-free 1-to-1 blend
- 6 Tbsp. butter cold, cubed*
- ¼ cup water cold
- 1 Tbsp. sugar optional*
- Pinch salt optional
Instructions
- Preheat oven to 375 degrees.
- Add flour, cubed butter, sugar, and salt to the bowl of a large food processor. Pulse 20-25 times, or until mixture resembles a coarse crumb.*
- Pour in water and pulse until it sticks together and forms a ball of dough.
- Shape pie crust dough into a round disc and place between two sheets of wax paper. Refrigerate for 20-30 minutes or overnight.
- Keep pieces of wax paper on the dough and roll it out into a circle that measures 11 to 12 inches in diameter.
- Remove the top piece of wax paper and flip it into a ceramic 9-inch pie dish or glass pie plate that has been sprayed lightly with non-stick cooking spray.
- Press the dough lightly until it completely covers the pie plate.
Crimping Pie Crust Dough:
- Form a V with your thumb and pointer finger in one hand. Push with your thumb of the other hand. (See picture.)
- Poke holes in the bottom of the pie crust with a fork.
Partially Baked (Blind Baked) pie crust:
- Par-bake the pie crust in a 375 degree oven for 10-15 minutes, or until the bottom starts to dry out.
- Use in your favorite baked pie recipes. (Like this Pumpkin Pie Recipe.)
Fully Baked pie crust:
- Add a piece of parchment paper or aluminum foil and fill with dried beans or pie weights.
- Cook pie crust in a 375 degree oven for 20 minutes with the beans or pie weights.
- Remove the weights and return to oven for an additional 15-20 minutes.
- Use in your favorite no-bake pie recipes.
Notes
- For vegan versions, substitute regular butter with vegan butter sticks.
- Omit sugar for savory pies; include if making sweet crusts.
- If using salted butter, skip adding extra salt.
- Alternatively, use a pastry cutter and a bowl instead of a food processor to combine ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 68mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 236IU | 5% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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