Pie Crust Recipe – Pie crust is the foundation of several delicious desserts, which is known for its butter, flaky texture that complements perfectly sweet or savory filler. Made with simple ingredients such as flour, butter (or small), salt, and cold water, a good pie crust is still crisp.
The key is to keep the butter cool and handle the flour gently to make those desirable layers. Whether you are making apple pie, pumpkin pie, or chicken pot pie, the crust should be golden and should be slightly crisp on the outside, while easily cut to soften. Homemade Crust raises any pie to relax perfection.
Pie Crust Recipe
A great pie starts with a great crust. Whether it is full of sweet fruits, rich custards, or charming meat and vegetables, the pie crust is the required basis that keeps everything together – and fulfills that satisfaction with every bite. A good pie crust is a golden brown, flaky and tender. It should be strong enough to support the filling but should be delicate enough to melt in your mouth.
This Pie crust recipe is a classic, all-butter version that works beautifully for any type of pie-aptal, pumpkin, peccon, chicken pot pie, and more. With just some simple material and correct technique, you can make a bakery-quality crust in your own kitchen. This guide includes a wide method, required tips and adaptation options for both sweet and charming.
Pie Crust Recipe
Equipment
- 1 Mixing bowl
- 1 Pastry cutter or fork
- 1 Measuring cups and spoons
- 1 Plastic wrap
- 1 Rolling pin
- 1 9-inch pie pan
Ingredients
- 1 ¼ cups purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ tbsp salt
- 4 tbsp ice-cold water
Instructions
- Mix dry ingredientsIn a large mixing bowl, mix flour, salt and sugar (if used). Mix well to distribute the material equally.
- Cut in butterAdd cool, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dough until the mixture is similar to the coarse pieces with some pea-shaped pieces of butter. These bits of butter will make layer layers in the form of crust bakes
- Add ice waterAdd ice-coated water, one tablespoon at a time, mix with a fork or your hands gently until the dough starts coming together. Do not overwork it. The dough should be caught together when a pinch is but not sticky.
- Size and ChillTurn the dough lightly on the surface of the dough. Press it into a disc, wrap it tightly in plastic rap, and chill in the refrigerator for at least 1 hour. This allows gluten to relax and keeps the butter cool.
- Roll out the doughAfter chilling, let the dough sit at room temperature for 5–10 minutes to soften it slightly. On the surface of a dough, roll the dough in a diameter of about 12 inch, about 4 inches thick.
- Transfer to Pie PANCarefully place the flour rolled in a 9 -inch pie dish. Press it gently in the corners without stretching. Trim any overhangling edges, leave about ½ inch for crimping or folding.
- Covering and cooled againFold the edge on your own and cover with your fingers or forks. Place a pie crust in the refrigerator for 15-30 minutes before baking.
- Blind Bake (optional for cream or cold pies)If your recipe requires a fully ripe crust, preheat your oven at 375 ° F (190 ° C). Line the crust with parchment paper and fill it with a pie weight or dried beans. Bake for 15 minutes, remove weight, and bake
Notes
Pie Crust Nutrition
| Nutrient | Amount |
| Calories | 200 kcal |
| Protein | 2 g |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 16 g |
| Fiber | 1 g |
| Sugars | <1 g |
| Sodium | 110 mg |
| Cholesterol | 30 mg |
Flavour Profile of Pie Crust Recipe
1. Butter prosperity
- The defined taste of a classic pie crust comes from cold unsaulted butter. As it bakes, butter melts into the layers of flour, forms a rich, indulgent taste that enhances both sweet and charming.
2. Light salty balance
- A small amount of salt is added to the dough, not to make it salty, but to balance the prosperity of butter and deepen the overall taste. It also enhances the taste of light salt filling.
3. Aamata
- As crust bake and brown, it develops a subtle toasted, walnut taste. This comes from the carmilization of the dough and the mellard reaction on the outer layer.
4. Neutral versatility
- The crust is deliberately kept light in taste to act as an empty canvas. Whether it is full of spicy fruits, custard, or charming meat, the crust supplement instead of competing with filling.
5. Mild sweetness (optional)
- For sweets, a touch of sugar is often added to the dough. It provides a soft sweetness that increases the fruit or custard filler and not excessive sugars while keeping the crust crisp.
FAQs
Q. Can I use food processor to create a pie crust?
A. Yes, just pull the ingredients gently and as soon as the dough starts making a clump.
Q. How do I fix crumbly dough?
A. If the dough does not come together, add more cold water – a spoon at a time – until it is pressed.
Q. Should I pre-bake my crust for pumpkin or peccan pie?
A. Blind baking is not always necessary for a custard-based pie, but helps to avoid saogi bottoms, especially if you fill your filling is very wet.
Q. Can I make a pie crust without butter?
A. Yes, you can use small or Lord. They make the crust more tender but make less tasty.
Q. Why is my crust shrinking or difficult?
A. Overwork the dough or the time of resting activates the gluten, causing the crust shrink and becomes chewing. Always chill before cooking.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.