1 crust pie recipe

Written ByJenny Smyth Posted on
1 crust pie recipe
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The Best 1 crust pie recipe

I love making 1 crust pies in my kitchen, it’s a classic recipe that never goes out of style. My family and kids just adore it when I serve it for dinner or as a side dish for special occasions.

I remember my grandmother used to make this pie all the time when I was growing up, and I would help her in the kitchen. She would always say that the key to a good pie crust is to keep it simple and not overwork the dough.

I’ve tried many different recipes over the years, but this one remains my favorite because it’s so easy to make and always turns out perfectly. The first time I made it, I was amazed at how flaky and tender the crust was, and my kids just loved the sweet filling.

Now, every time I make this pie, it brings back fond memories of helping my grandmother in the kitchen. It’s a great recipe for beginners because it requires only a few ingredients and is easy to follow.

The end result is a delicious homemade pie that’s perfect for any occasion.

Classic Single Pie Crust

Classic Single Pie Crust

4.7 from 1377 votes

This buttery, flaky single pie crust is perfect for any pie recipe. It comes together quickly with just a few basic ingredients and is easy to roll out.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 1 (9-inch crust)Cuisine: InternationalCalories: 1200 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold butter cubes and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together; add the remaining tablespoon if needed.
4Turn the dough out onto a lightly floured surface and gather it into a ball, then flatten into a disk about 1 inch thick.
5Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm.
6This resting time relaxes the gluten and keeps the crust tender.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick, turning it occasionally to prevent sticking.
8Carefully transfer the dough to a 9-inch pie dish by rolling it around the rolling pin, then gently press it into the bottom and up the sides.
9Trim the overhang to about 1/2 inch, then fold the edge under and crimp as desired.
10For a pre-baked crust, preheat the oven to 375°F.
11Line the crust with parchment paper and fill with pie weights or dried beans.
12Bake for 15 minutes, then remove the parchment and weights and bake for another 10 to 12 minutes until the crust is golden brown.
13Let cool completely before filling.

🔧Equipment

Mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9-inch pie dish

📊Nutrition Facts (per serving)

🔥Calories: 1200 kcal🧈Total Fat: 92g💛Saturated Fat: 58g❤️Cholesterol: 244mg🧂Sodium: 1176mg🌾Total Carbs: 90g🥦Dietary Fiber: 3g🍬Sugars: 0g🥩Protein: 12g

📝Notes

For a flakier crust, ensure all ingredients are very cold. You can also substitute half the butter with shortening for a different texture. This crust can be frozen for up to 3 months.

Watch Video Of How Classic Single Pie Crust Works

This recipe is always a good idea for any occasion because it’s easy to make and always turns out perfectly.

My family loves serving this pie at family gatherings because everyone can enjoy it together, whether they’re young or old.

If you’re looking for a delicious homemade pie that’s perfect for any occasion, then this recipe is definitely worth trying.

❓ Frequently Asked Questions About Single Pie Crust

Q: What type of flour is best for making 1 crust pies?

A: All-purpose flour is the best choice for making 1 crust pies. It has a balanced protein content that will give your crust the right amount of strength without making it too tough or too weak.

Q: Can I use frozen butter instead of cold unsalted butter?

A: No, you should not use frozen butter because it will not give you the same flaky texture as cold unsalted butter. Frozen butter can also make your dough too soft and difficult to work with.

Q: How do I prevent my pie crust from becoming too thick?

A: To prevent your pie crust from becoming too thick, make sure to roll it out evenly and don’t overwork the dough. You can also try using a pastry mat or parchment paper to help you achieve an even thickness.

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

A: Yes, you can use a food processor to mix your pie dough, but be careful not to overprocess it. This can cause your dough to become tough and difficult to work with.

Q: How do I store leftover pie after baking?

A: After baking your pie, let it cool completely before storing it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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