lemon pie crust recipe

Written ByJenny Smyth Posted on
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The Best lemon pie crust recipe

I’ve always been a sucker for a good lemon pie crust recipe. There’s something about the combination of tangy lemons, flaky pastry, and a touch of sweetness that just makes my heart skip a beat. My family loves it too – my kids can’t get enough of the stuff, and my husband is always happy to have a slice (or two) after dinner.

I think what I love most about this recipe is how versatile it is – it’s perfect for any occasion, whether that’s a special event or just a weeknight dinner. And the best part? It’s incredibly easy to make, even for a beginner baker like me!

All you need is some flour, sugar, butter, eggs, and lemon juice, and you’re good to go. I like to use a mixture of all-purpose and cake flour for the crust, as it gives it a lovely tender texture. And don’t even get me started on the lemon filling – it’s the perfect combination of sweet and sour.

I’ve tried making this recipe with different types of lemons before, but I always come back to using regular old lemons. There’s just something about their bright citrus flavor that can’t be beat. Of course, if you want to get fancy you can use Meyer or blood oranges instead – but let’s be real, who needs all that extra fuss when regular old lemons will do just fine?

The key to making this recipe work is to make sure your crust is nice and flaky – which means keeping your butter cold and your dough chilled until you’re ready to roll it out. And don’t overwork the dough! You want it to be smooth and pliable, not tough and crumbly.

That’s where the magic happens – when you take that first bite of warm lemon pie straight from the oven… well, let’s just say it’s pure bliss.

Lemon Pie Crust

4.9 from 1262 votes

A buttery, crisp crust with a bright lemon flavor that pairs perfectly with any filling. This easy press-in crust requires no rolling and bakes up golden and flaky.

Prep Time15 mins
Cook Time18 mins
Resting Time0 mins
Total Time33 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon lemon zest (from 1 lemon)
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
2 tablespoons fresh lemon juice
2 to 3 tablespoons ice water

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, whisk together the flour, sugar, lemon zest, and salt until evenly combined.
3Add the cold butter cubes to the flour mixture.
4Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
5Drizzle the lemon juice and 2 tablespoons of ice water over the mixture.
6Stir gently with a fork until the dough just begins to hold together when pressed; if it seems dry, add the remaining tablespoon of ice water.
7Transfer the dough to the pie dish and press it evenly across the bottom and up the sides.
8Use your fingers or the flat bottom of a measuring cup to create an even layer, about 1/4 inch thick.
9Prick the bottom of the crust all over with a fork to prevent bubbling.
10Bake for 15 to 18 minutes, until the edges are lightly golden and the crust is firm to the touch.
11Remove from the oven and let cool completely on a wire rack before filling.
12The crust will continue to crisp as it cools.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Zester
Fork

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 150mg🌾Total Carbs: 21g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 2g

📝Notes

For a deeper lemon flavor, add an extra teaspoon of zest. If the dough is too sticky, chill it for 10 minutes before pressing into the dish.

Watch Video Of How Lemon Pie Crust Works

This lemon pie crust recipe is one of my absolute favorites – not only does it taste amazing (if I do say so myself), but it’s also super easy to make and customize. And let me tell you, there are few things better than taking that first bite of warm lemon pie straight from the oven…

mmmm! One thing I love about this recipe is how versatile it is – whether you’re serving it at home with family or friends or taking it to an office party (yes really!)

, everyone will love it. Plus, since we’re using mostly pantry staples here (excepting those fresh lemons), this one won’t break the bank either!

❓ Frequently Asked Questions About Lemon Pie Crust

Q: What type of flour should I use for the crust?

A: I like to use a mixture of all-purpose and cake flour for the crust – it gives it a lovely tender texture. You can also try using bread flour or pastry flour if you want an extra-flaky crust.

Q: Can I make this recipe with other types of citrus fruits?

A: While regular old lemons are my go-to choice for this recipe, you can definitely experiment with other citrus fruits if you want. Meyer or blood oranges would add a lovely twist to this classic dessert.

Q: How do I keep my butter cold?

A: One trick I use is to chill my butter in the refrigerator for at least 30 minutes before making the dough. This helps keep it nice and firm so you can cut it into small pieces without having them melt all over your countertop.

Q: Can I freeze this dough for later?

A: Yes! In fact, freezing is one of my favorite things about this recipe – it makes it so much easier to whip up a batch whenever I need one.

Q: What if I don’t have any lemon extract on hand?

A: No worries! You can simply omit the extract altogether or substitute in some grated lemon zest instead.

Q: Can I make individual-sized pies with this recipe?

A: Absolutely! Just divide your dough into smaller pieces before rolling them out into individual-sized pie shapes.

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