9 inch pie crust recipe

Written ByJenny Smyth Posted on
9 inch pie crust recipe
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The Best 9 inch pie crust recipe

I’ve been making this 9 inch pie crust recipe for years, and it’s a staple in our household. My family loves it when I make a pie for dinner, and this recipe never fails to impress. The key to a great pie crust is to keep the ingredients cold, especially the butter.

This will help you achieve a flaky and tender crust. I’ve tried many different recipes over the years, but this one remains my favorite. It’s easy to make and always turns out perfectly.

Whether I’m making a sweet or savory pie, this crust is always a hit. My kids love helping me roll out the dough and fill the pie with their favorite ingredients. It’s a fun activity for them, and they get to enjoy the fruits of their labor afterwards.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with all of you. The first time I made this recipe, I was amazed at how easy it was to make a perfect pie crust. I’ve since perfected the technique, and now my family enjoys homemade pies all the time.

The best part about this recipe is that it’s incredibly versatile. You can use it for any type of pie you like, from classic apple to more exotic options like chocolate cream or pumpkin puree. The possibilities are endless!

In terms of health benefits, this recipe is relatively low in calories and fat compared to some other pie crust recipes out there. Of course, you can always adjust the ingredients to suit your dietary needs and preferences.

Classic 9 Inch Pie Crust Recipe

Classic 9 Inch Pie Crust Recipe

4.5 from 1642 votes

This 9 inch pie crust recipe is a versatile and flaky base for your favorite pies. It is easy to make and can be used for both sweet and savory fillings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/3 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will ensure a flaky crust.
5Work quickly to keep the butter cold.
6Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
7You may not need all the water, or you might need a bit more.
8The dough should be slightly crumbly but hold together when pressed.
9Add more water a bit at a time if the mixture is too dry.
10Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
11Be careful not to overwork the dough.
12Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
13This step is crucial for relaxing the gluten and making the crust easier to roll out.
14On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick.
15Use a rolling pin and lift and turn the dough frequently to ensure it doesn’t stick.
16If the dough becomes too warm or sticky, refrigerate it for a few more minutes.
17Transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the sides and bottom.
18Trim the edges, leaving about 1/2 inch of overhang.
19Preheat the oven to 425°F (220°C).
20For a pre-baked crust, line the dough with parchment paper and fill it with pie weights or dried beans.
21Bake for 15 minutes, then remove the weights and parchment paper.
22Return the crust to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and set.
23If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
9-inch pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a double crust, double the ingredients and divide the dough in half.

Watch Video Of How Classic 9 Inch Pie Crust Recipe Works

This 9 inch pie crust recipe is always a good idea for any occasion. Whether you’re hosting a family gathering or just need something delicious for dinner, this recipe never fails to impress.

It’s easy to make and works well with any type of filling you like. You can also store leftover pie crust in an airtight container in the fridge for up to three days or freeze it for up to two months.

❓ Frequently Asked Questions About 9 Inch Pie Crust

Q: What is the best way to keep the butter cold while making the pie crust?

A: You can store the butter in the refrigerator until you’re ready to use it, or even freeze it for up to an hour before using it in the recipe.

Q: Can I use a food processor to mix the dough?

A: Yes, you can use a food processor to mix the dough, but be careful not to overmix it.

Q: How do I prevent the pie crust from becoming too brown?

A: To prevent the pie crust from becoming too brown, you can brush it with egg wash before baking or use a light-colored sugar on top of your filling.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting gluten-free flour for regular flour.

Q: What is the ideal temperature for baking a pie?

A: The ideal temperature for baking a pie depends on whether you’re making a sweet or savory filling; generally speaking, you want your oven set between 375°F (190°C) and 425°F (220°C).

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