Easy Pie Crust

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: bakery recipe, easy recipe, Holiday recipe, No-Fail Recipe, Pie dough, Short Crust, summer recipe

Servings: 9-inch pie crust

Calories: 1372kcal

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Kitchen Essentials

Fluted Pie Pan

Mini Pie Pans

Pie Weights

Tart Pan

Pastry Cutter

Cook ModePrevent your screen from going dark

Ingredients

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

Instructions

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.

Notes

This recipe is for 1, 9-inch pie crust. If you want a double crust, just use the slider by the number of servings and the recipe will recalculate your ingredients for you.

For the nutritional value, divide by the number of servings.

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.

Nutrition