This easy pie crust is perfect for beginners as it turns out perfect every time. I am sharing my go-to recipe for a tender and flaky crust. Use this for just about any type of pie; sweet or savory.
Make Your Own Homemade Pie Crust
If you have always been intimidated by making your own homemade pie crusts, I urge you to give this easy recipe a try.
This is the way my grandmother and mom made their pie crusts. I have learned a few tips and tricks for success each time from them too.
Is Short Crust Pastry the Same as Pie Crust?
I get this question often. Yes, short crust pastry is the same thing as pie dough. Short crust pastry is also the same thing as tart dough. If you can make this dough, you can make incredible pies and tarts.
Make Ahead Short Crust
Prep now and enjoy wonderful pies all season. Make the crust in advance and keep them wrapped airtight in the freezer for up to three months, then defrost fully before using.
Pie Crust Ingredients
The ingredient list is flour, fat (butter or shortening), salt, and water. Use two times the flour to fat. This is an easy recipe that can be made by hand using a pastry cutter or speed up the process by using a food processor to get the work done quickly.
- Mixing by hand. Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal. Then add the water and continue mixing until the dough pulls together to form a ball.
- Mixing with a food processor. Add the flour and salt to the food processor. Then add small cubes of cold butter and pulse about 10 times or until the mixture resembles breadcrumbs. Then add in 2.5 Tablespoons of the water and pulse for about 30 seconds. If the dough is not forming a ball nicely or looks too dry, add the last ½ a Tablespoon of the water. Pulse a few more times.
- Mixing with a stand mixer. Use the paddle attachment and mix the flour and salt. Then add small cubes of cold butter and beat on medium-low speed until the mixture resembles breadcrumbs. Mix in the water and beat until the dough just starts to come together. Turnout onto a floured surface and roll out into a dough. Sometimes, you may need to refrigerate to firm up a bit so it holds together better when rolled
Homemade Pie Dough Pastry Tips
Make this a day ahead to save time. Wrap and refrigerate. When you are ready to make your recipe, roll out the dough and line the tart pan or pie pan.
Use cold butter and ice water when making the crust. This will help keep the crust flaky.
After mixing and gently rolling out, wrap the dough in plastic wrap and let it rest in the refrigerator at least an hour. This process will help firm the fats and soften the dough helping the flaky crust shine through.
Kneading the dough too much or adding too much water can toughen the dough, which can make it difficult to roll out.
On a lightly floured surface, roll the dough into a large round. Your desired size. When transferring the pie dough, fold it over the rolling pin and unroll on top of your pie plate, tart pan, or other container.
If your crust cracks, it is okay, no need to stress. Wet your finger and then gently press the dough back together. It is okay if the crust does not look perfect, it will still taste delicious and it takes practice to get those perfect looking pastries.
What is Docking for a Pastry Crust
Docked Pie Shell. If you plan on using the pie shells for a bottom crust only, you will want to dock the pie crust. Once the pastry is rolled out and placed in the pie plate, use a fork to poke holes in the dough all the way around the bottom and sides. About an inch apart. This is called docking. It will help keep the pie shell from bubbling up when cooking.
What is Blind Baking for a Pie Dough
Blind baking just means to bake the crust without any filling inside it. Follow the directions of your recipe, crusts can be partially blind baked or fully blind baked. Generally, for fillings that will be baked again, the dough is partially baked, whereas, fillings that will not require further baking, the crust is fully baked.
Taking the time to do this step will help keep the dough from shrinking or bubbling up. Your crust will turn our beautiful each time.
Keep the Dough Shape. Simply take a piece of parchment paper and cut it into a circle larger than the container. Press it into the crust so that the edges are sticking above the pan. Fill the pan with dry rice, dry beans, or pie weights.
Perfect Crust for a Quiche or a Tart
While a short crust should be tender and flaky and slice easily, it should also be substantial enough to hold up to a filling like a quiche. If you are going to use this crust for a quiche
Make a buttery and rich short crust tart dough in minutes.
Even novice bakers who might shy away from a homemade pie pastry should give this recipe a try. It is easy to roll out and produces a delicious tender and flaky crust every time.
Perfect for those Holiday Desserts, Summer fruit pies, or a weekend quiche.
Easy Pie Crust
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- 1 1/4 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 8 Tablespoons Unsalted Butter Cut into 1/4 inch pieces
- 3 Tablespoons Water Ice Cold
- Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal.
- Then add the water and continue mixing until the dough pulls together to form a ball.
Rolling out the dough
- Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around. To transfer the pastry to the pie plate, tart pan or other container, gently roll the dough over the rolling pin.
- Unroll on the container. Press the pastry into the edges of the pan. Sometimes, edges need to be patched and that is okay, pastry is forgiving this way. Just add a piece or press the pieces together as needed. Remove any excess dough. If the dough has too warm, go ahead and pop it into the refrigerator 10-15 minutes to firm up.
- Then it is time to blind bake. Cut a large piece of parchment paper and place over the pastry; fill with pie weights or dried beans.
- Bake in a pre-heated oven to 350 degrees Fahrenheit for 20 minutes. Then remove the weights and bake another 10 minutes. (use the paper to remove the weights).
- The pastry can be filled and will continue cooking with the filling. If you want the pastry cooked all the way, cook a bit longer until golden in color.