good pie crust recipe

Written ByJenny Smyth Posted on
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The Best good pie crust recipe

I’ve been making pie crust from scratch for years, and I have to say, it’s a game-changer. There’s something special about working with dough, watching it come together under your hands, and knowing that you’re creating something delicious from scratch. I’ve tried countless recipes over the years, but this one remains my favorite.

It’s a classic recipe that never fails to impress, whether I’m serving it at a family gathering or just making it for a weeknight dinner. The best part? It’s surprisingly easy to make and requires only a few ingredients.

I like to think of it as a blank canvas, just waiting for your favorite fillings and toppings to take center stage. My kids love helping me mix the dough and press it into the pie dish – it’s become a fun family tradition over the years. And let me tell you, there’s nothing quite like the smell of freshly baked pie wafting through the house on a chilly evening.

Whether you’re looking for a comforting dessert or a satisfying side dish, this pie crust recipe is sure to hit the spot every time. It’s also incredibly versatile – I’ve used it for sweet pies like strawberry and blueberry, as well as savory pies like chicken pot pie and quiche. And the best part?

It freezes beautifully, so you can make a batch and store it in the freezer for up to 3 months. That means you can whip up a pie in no time, even on those busy weeknights when you’re short on time.

Perfect Pie Crust Recipe

4.8 from 1744 votes

A flaky, buttery pie crust that is easy to make and perfect for any pie filling. This recipe ensures a golden, crisp crust every time.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

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

👨‍🍳Directions

1Combine flour, salt, and sugar in a large mixing bowl.
2Add the cold cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This ensures a flaky crust.
5Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the crust tough.
7The dough should hold together when squeezed but should not be sticky.
8Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
9Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
10This resting period helps to relax the gluten and makes the dough easier to roll out.
11On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick.
12The dough should be large enough to fit your pie dish with a little overhang.
13If the dough is sticking, use more flour, but be careful not to add too much, as this can make the crust tough.
14Gently transfer the rolled-out dough to your pie dish, pressing it into the sides and bottom.
15Trim the overhang to about 1 inch and crimp the edges with your fingers or a fork.
16If you are making a double-crust pie, repeat the rolling process with the remaining dough and place it on top of the filling.
17Crimp the edges to seal.
18Preheat the oven to 425°F.
19For a single-crust pie, line the crust with parchment paper and fill it with pie weights or dried beans.
20This helps to keep the crust from puffing up during baking.
21Bake for 15-20 minutes, or until the edges are lightly golden.
22Remove the parchment and weights, and continue baking for an additional 5-10 minutes, or until the crust is golden brown and set.
23For a double-crust pie, brush the top crust with an egg wash or milk for a golden finish.
24Cut slits in the top crust to allow steam to escape.
25Bake at 425°F for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
26If the edges start to brown too quickly, cover them with foil or a pie shield.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 50mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Tips: Keep your ingredients and tools cold to prevent the butter from melting, which can make the crust tough. You can also freeze the butter before cutting it into the flour for an extra flaky crust.

I always recommend this pie crust recipe to friends and family. It’s easy to make, versatile, and delicious. It’s perfect for any occasion, from a simple family dinner to a holiday gathering.

I hope you enjoy this pie crust recipe as much as I do. Serving it warm with a scoop of vanilla ice cream is a great way to enjoy it. You can also store leftovers in the refrigerator for up to 5 days.

Reheat it in the oven at 350 degrees for 10-15 minutes or until warmed through. It’s a great way to enjoy a delicious dessert while also getting some nutritional benefits. It is a great way to enjoy a delicious dessert while also getting some nutritional benefits.

❓ Frequently Asked Questions About Pie Crust

Q: What makes this pie crust recipe so special?

This recipe stands out from the rest because of its simplicity and versatility. The ingredients are basic, yet effective – just flour, butter, ice-cold water, salt, and a pinch of sugar.

Q: Can I use this recipe for gluten-free pies?

Unfortunately not – traditional pie crust relies on wheat flour to give it structure and texture. However, there are plenty of gluten-free alternatives available if you need them.

Q: How do I prevent my pie crust from shrinking during baking?

A simple trick is to chill your rolled-out dough in the fridge for at least 30 minutes before baking – this will help prevent shrinkage and ensure a flaky texture.

Q: Can I use this recipe for vegan pies?

This recipe uses regular butter – if you want to make vegan pies, simply substitute with a dairy-free alternative like coconut oil or vegan butter.

Q: How do I store leftover pie crust in the freezer?

Simply wrap your rolled-out dough tightly in plastic wrap or aluminum foil and freeze for up to 3 months.

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