Pie Crust Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
351 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pie Crust Recipe
Description
The pie crust combines flour, sugar, and salt mixed together, then cold butter cut into pea-sized pieces using a food processor or pastry cutter. Ice water is added gradually to bring the dough together without over-kneading, preserving butter chunks that create flakiness when baked.
The dough is shaped into discs, wrapped, and chilled to firm up the butter and relax the gluten. This resting time helps ensure the dough rolls out smoothly and bakes to a crisp texture. The cold ingredients and minimal handling are key to an ideal pastry crust.
This dough can be used for a variety of pie types, from sweet to savory, and can be baked blind or filled. It can be frozen up to three months and thawed in the fridge overnight for convenience. Additionally, substituting part of the butter with shortening is an option for different textures.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter unsalted and cold, (2 sticks)
- 6-8 tablespoon water ice
Instructions
- Add the flour, sugar and salt to a food processor and pulse a couple times to mix.
- Add the butter to the food processor and pulse several times until the pieces of butter are pea size.
- Add the ice water. Start with 6 tbsp of water (no ice cubes) and pulse again. Pinch the dough and if it doesn't stick together between your fingers add the rest of the water, a tablespoon at a time, until the dough just begins to hold together.
- Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.
- Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about ⅛ of an inch in thickness.
- Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Add your favorite filling to the pie.
- Roll out the second disc. Gently place on top of the filling or cut into long strips to make a lattice. Trim the excess dough, if needed.
- If making a double crust pie, make vents in the top pie crust if necessary using a sharp knife and brush it with egg wash, if preferred.
- Bake the pie for 1 hour at 375°F or until the crust is golden and starts to brown.
Notes
- Substitute half the butter with vegetable shortening for a different texture if desired.
- If you lack a food processor, a pastry cutter can be used to cut butter into the flour.
- Pie crust dough freezes well for up to 3 months; thaw overnight in the refrigerator before use.
- Baked pie shells can be frozen for about a month; cool completely before storing and thaw before filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 61mg | 20% |
| Sodium | 295mg | 12% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 710IU | 14% |
| Calcium | 13mg | 1% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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