baked pie crust recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best baked pie crust recipe

I’m so excited to share this baked pie crust recipe with you all! It’s a classic recipe that’s been passed down through generations, and it’s perfect for any occasion. Whether you’re hosting a family gathering or just need a quick dessert for your kids, this recipe is a winner.

The best part? It’s incredibly easy to make and requires only a few ingredients. I’ve made this recipe countless times, and my family loves it just as much as I do.

In fact, my kids can often be found arguing over who gets the last slice (sorry, not sorry!) But what really sets this recipe apart is the simplicity of the ingredients and the technique. You can make it from scratch with just flour, butter, and water – no fancy equipment or special ingredients required.

And don’t even get me started on the taste – flaky, buttery goodness that’s just irresistible. I love serving this pie crust at family gatherings because it’s always a crowd-pleaser. And let’s be real, who doesn’t love a good pie?

But what I love most about this recipe is the sense of tradition and history behind it. My grandmother used to make it for me all the time when I was a kid, and now I get to pass it down to my own kids. It’s more than just a recipe – it’s a connection to my family’s past and a way to create new memories with the people I love.

Classic Baked Pie Crust Recipe

Classic Baked Pie Crust Recipe

4.8 from 746 votes

A simple and flaky pie crust that is perfect for both sweet and savory pies. This recipe yields a crispy crust with a tender texture.

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 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1Preheat your oven to 425°F.
2This ensures the oven is hot and ready when your crust is prepared.
3In a large mixing bowl, combine the flour, salt, and sugar.
4Mix well to ensure the ingredients are evenly distributed.
5Add the cold, cubed butter to the dry ingredients.
6Using 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.
7This will create a flaky texture in your crust.
8Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
9Be careful not to overmix; the dough should be slightly crumbly and not too wet.
10Turn the dough out onto a lightly floured surface and shape it into a disk.
11Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
12This chilling process helps to relax the gluten and makes the dough easier to roll out.
13On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness, using a rolling pin.
14The dough should be large enough to fit your pie dish with a little overhang.
15If the dough is too sticky, add a bit more flour to the surface and rolling pin.
16Gently transfer the rolled-out dough to your pie dish, pressing it into the sides and bottom.
17Trim the overhang to about 1 inch and crimp the edges with your fingers or a fork to create a decorative border.
18Ensure the dough is evenly distributed and there are no air bubbles.
19Line the pie crust with aluminum foil, making sure the foil covers the edges and bottom.
20Fill the foil-lined crust with baking beans or pie weights.
21This will help the crust maintain its shape during baking.
22Bake in the preheated oven for 15 minutes.
23The crust should start to set and look slightly golden.
24Remove the foil and baking beans or pie weights.
25Return the crust to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and fully cooked.
26Keep an eye on the crust during this time to prevent burning.
27Remove the pie crust from the oven and let it cool completely on a wire rack.
28This allows the crust to crisp up and makes it easier to handle when adding your desired filling.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Pie dish
Aluminum foil
Baking beans or pie weights

📊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 use half for the bottom and half for the top crust.

Watch Video Of How Classic Baked Pie Crust Recipe Works

This baked pie crust recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick dessert for your kids. The best part?

It’s incredibly easy to make and requires only a few ingredients. And don’t even get me started on the taste – flaky, buttery goodness that’s just irresistible.

You can store any leftover pie crust in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. To reheat, simply thaw at room temperature or bake at 350°F (175°C) for about 10-15 minutes until warm and flaky.

❓ Frequently Asked Questions About Baked Pie Crust

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

For this recipe, I recommend using all-purpose flour. You can also use bread flour if you want a more dense crust.

Q: Can I use cold butter for this recipe?

No, you’ll want to use room temperature butter for this recipe. This will help the butter mix more easily with the flour.

Q: How long does it take to make this pie crust?

This recipe is quick and easy to make – you can have the crust ready in about 30 minutes.

Q: Can I make this pie crust ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: Why do I need to chill the dough?

Chilling the dough allows the gluten in the flour to relax, making the dough easier to roll out.

Similar Posts