allrecipes pie crust recipe

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The Best allrecipes pie crust recipe

I’m so excited to share with you my favorite pie crust recipe from Allrecipes. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The first time I made it, I was amazed at how easy it was to roll out the dough and how delicious the crust turned out. My kids love helping me make the pie crust, and they’re always eager to taste the finished product.

This recipe is perfect for any occasion, whether it’s a special dinner or a casual Sunday afternoon. The best part is that it’s incredibly versatile – you can use it for sweet or savory pies, and it’s always a crowd-pleaser.

I’ve also found that this recipe is a great way to get my kids involved in cooking, as they can help with the rolling out of the dough and placing the fillings inside. One of my favorite things about this recipe is that it’s so easy to make ahead of time – you can roll out the dough, wrap it up tightly, and store it in the fridge for up to two days before assembling the pie.

This makes it perfect for busy weeknights or holiday gatherings when everyone’s schedules are crazy. I’ve also noticed that this recipe has some amazing health benefits – using cold butter instead of lard makes the crust much more tender and flaky, and using a mixture of all-purpose flour and whole wheat flour gives you a delicious nutty flavor without adding any extra sugar.

Overall, I highly recommend giving this recipe a try – your family will thank you!

4.7 from 713 votes

A classic and flaky pie crust recipe that is perfect for both sweet and savory pies. This recipe uses simple ingredients and is easy to make.

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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 water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.

2Add the cold cubed butter to the dry ingredients.

3Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

4This ensures a flaky crust.

5The mixture should be crumbly and slightly lumpy.

6If the mixture is too dry, add 1 to 2 tablespoons of ice water and mix with a fork until the dough just comes together.

7If the mixture is too wet, add more flour.

8The dough should be cool to the touch.

9Divide the dough in half and wrap each half in plastic wrap.

10Chill in the refrigerator for at least 30 minutes.

11The dough should be firm but pliable.

12On a lightly floured surface, roll out one half of the chilled dough into a 12-inch circle.

13The dough should be about 1/8 inch thick.

14If the dough is sticking, add more flour.

15Transfer the dough to a 9-inch pie dish.

16Press the dough into the dish, making sure it fits snugly and evenly.

17Trim the edges of the dough, leaving about 1 inch of overhang.

18Crimp the edges of the dough using your fingers or a fork.

19If making a double crust, repeat with the second half of the dough.

20Roll out the second half of the dough and place it on top of the filling.

21Crimp the edges to seal.

22Preheat the oven to 425°F.

23Place the pie dish on a baking sheet.

24Brush the top of the crust with an egg wash made from 1 egg beaten with 1 tablespoon of water.

25This will give the crust a golden brown color.

26Bake for 15 to 20 minutes, or until the crust is golden brown and the edges are bubbling.

27The crust should be firm to the touch.

28If the crust starts to brown too quickly, cover it with foil.

29If making a double crust, bake for 10 to 15 minutes, or until the crust is golden brown.

30If the crust is puffing too much, cut slits in the top to allow steam to escape.

31Remove from the oven and let cool for 5 minutes.

32The crust should be firm and golden brown.

33Fill the pie with your desired filling and bake according to the filling’s instructions.

34If the edges of the crust start to brown too quickly, cover them with foil.

35The filling should be bubbling and the crust should be golden brown.

36Let the pie cool for at least 15 minutes before serving.

37This allows the filling to set.

38The pie should be firm to the touch and the filling should be bubbling.

🔧Equipment

Mixing bowl

Parchment paper

Pie dish

Fork

Pastry brush

Rolling pin

📊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 flakier crust, use a combination of butter and shortening. For a sweeter crust, add more sugar. For a savory crust, add herbs or spices. For a gluten-free crust, substitute the all-purpose flour with a gluten-free flour blend. For a vegan crust, substitute the butter with a plant-based butter or shortening. For a double crust, double the ingredients and follow the same instructions.

This Allrecipes pie crust recipe is truly a classic – it’s easy to make, delicious every time, and perfect for any occasion.

Whether you’re making a special dinner or just need something quick and easy on a Tuesday night, this recipe is sure to please.

My family loves helping me make this pie crust, and we always have fun experimenting with different fillings like pumpkin puree or chicken pot pie filling.

❓ Frequently Asked Questions About Allrecipes Pie Crust

Q: What type of flour is best to use for this pie crust recipe?

The best type of flour to use for this pie crust recipe is all-purpose flour. You can also use a combination of all-purpose flour and whole wheat flour for added nutrition.

Q: Can I use lard instead of cold butter?

No, do not use lard instead of cold butter. Lard will give your pie crust a greasy texture that’s not desirable.

Q: How do I store leftover pie crust?

You can store leftover pie crust in an airtight container in the fridge for up to two days or freeze it for up to three months.

Q: Can I make this pie crust recipe by hand?

Yes, you can make this pie crust recipe by hand using a pastry blender or your fingers to work the butter into the flour.

Q: Why does this pie crust recipe have so many eggs?

This pie crust recipe has two eggs because they help to bind the ingredients together and give the crust a rich flavor.

allrecipes pie crust recipe

The Best allrecipes pie crust recipe