basic pie pastry recipe

Written ByJenny Smyth Posted on
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The Best basic pie pastry recipe

I’ve been making this basic pie pastry recipe for years, and it’s still one of my family’s favorites. It’s a classic American recipe that’s easy to make and always a hit with my kids.

The best part is that it’s so versatile – you can use it as a base for sweet or savory pies, and it’s perfect for any occasion. Whether you’re hosting a holiday dinner or just need a quick dessert solution, this recipe is a lifesaver.

Plus, it’s made with simple ingredients that are likely already in your pantry. I love that it’s a great way to get my kids involved in the kitchen too – they love helping me roll out the dough and fill the pie crusts.

And the end result is always delicious – flaky, buttery pastry that complements whatever filling you choose. I’ve used this recipe for everything from apple pies to chicken pot pies, and it never fails to impress.

My kids ask for it all the time, and I’m happy to oblige because it’s just that good. The key to making this recipe work is to keep the dough cold – don’t overwork it, and make sure you chill it properly before rolling it out.

This helps the pastry stay flaky and prevents it from becoming tough or dense. I also like to use a combination of all-purpose flour and cold butter for the best flavor and texture.

Basic Pie Pastry Recipe

4.7 from 552 votes

A simple and versatile pie pastry recipe perfect for sweet or savory pies. This recipe makes enough for a single-crust 9-inch pie.

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 granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 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 ensures a flaky crust.
5Gradually add ice-cold 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 dough tough.
7The dough should be slightly crumbly but hold together when pressed.
8Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
9Be careful not to overwork the dough.
10Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
11This resting period helps the gluten relax and makes the dough easier to roll out.
12On a lightly floured surface, roll out one of the chilled dough discs into a circle about 1/8-inch thick and 2 inches larger than your pie dish.
13To prevent the dough from sticking, lift it frequently as you roll.
14If the dough becomes too soft, refrigerate it for a few minutes before continuing.
15Gently transfer the rolled-out dough to your pie dish, pressing it into the bottom and up the sides.
16Trim the overhang to about 1/2 inch beyond the edge of the dish.
17Crimp the edges with your fingers or a fork to create a decorative border.
18Preheat your oven to 425°F (220°C).
19Line the chilled, unfilled pie shell with parchment paper and fill it with pie weights or dried beans.
20This helps to keep the crust from puffing up and ensures a flat base.
21Bake the pie crust for 15-20 minutes, or until the edges are lightly golden.
22Remove the parchment paper and weights, and continue baking for an additional 5-10 minutes, or until the bottom of the crust is lightly golden.
23This step is called blind baking and helps to ensure a fully cooked crust.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cup
Rolling pin
Pie dish

📊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 pie, double the ingredients and divide the dough into four equal pieces. Keep the dough chilled to prevent it from becoming too soft and difficult to handle.

Watch Video Of How Basic Pie Pastry Recipe Works

This basic pie pastry recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a quick dessert solution. It’s easy to make and always impresses my family with its flaky, buttery texture.

One of my favorite things about this recipe is how versatile it is – you can use it as a base for sweet or savory pies, and it’s perfect for any time of year. In fact, I like to make a few extra batches of dough during the holidays so we can enjoy pie throughout the season.

And because this recipe makes such large quantities of dough, you’ll have plenty leftover for future meals – just store them in an airtight container in your fridge or freezer until you’re ready to use them.

❓ Frequently Asked Questions About Basic Pie Pastry

Q: What type of flour should I use for this recipe?

A: For this basic pie pastry recipe, I recommend using all-purpose flour. It has a neutral flavor and a tender texture that works well with a variety of fillings.

Q: Can I use this recipe for savory pies?

A: Yes, you can definitely use this basic pie pastry recipe for savory pies. Just be sure to adjust the seasoning accordingly – some fillings like chicken or vegetables may require additional herbs or spices.

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

A: To prevent the pastry from becoming too brown, make sure your oven is at the correct temperature and keep an eye on the pie while it’s baking. If you’re concerned about browning, you can also try using a pie shield or foil to protect the edges.

Q: Can I freeze this dough for later use?

A: Yes, you can definitely freeze this dough for later use. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.

Q: What if my filling doesn’t fit inside the pie crust?

A: If your filling doesn’t fit inside the pie crust, don’t worry! You can simply trim the crust to fit around the filling – just be sure not to cut too much off or the crust may not hold its shape properly.

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