extra pie crust recipe

Written ByJenny Smyth Posted on
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The Best extra pie crust recipe

I’ve been making extra pie crust recipe for years, and it’s still one of my family’s favorites. The story goes that this recipe originated from my grandmother, who would make it for special occasions like holidays and birthdays.

She’d let the kids help with the rolling out of the dough, and it was always a fun activity. As for the taste, it’s flaky, buttery, and perfect for any occasion.

My kids love helping me roll out the dough and getting their hands flour-covered in the process. It’s a great way to spend quality time together while making something delicious.

I’ve tried many different pie crust recipes over the years, but this one remains a classic. It’s also incredibly versatile – you can use it for both sweet and savory pies.

The key to this recipe is in the technique – you need to keep the dough cold and work it just enough so it doesn’t become too tough. This is where most people go wrong, but trust me when I say that with a little practice, you’ll be making perfect pie crusts in no time.

It’s all about finding that balance between flakiness and tenderness.

Extra Pie Crust

4.5 from 1651 votes

This recipe makes a single batch of extra pie crust, perfect for a double-crust pie or for creating decorative toppings. The dough is buttery, flaky, and easy to work with.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 1Cuisine: InternationalCalories: 1200 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/4 to 1/2 cup ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.
2Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces remaining.
3Drizzle 1/4 cup of ice water over the flour mixture and stir gently with a fork until the dough begins to come together.
4If the dough seems dry, add more ice water one tablespoon at a time, stirring after each addition, until the dough holds together when squeezed.
5Turn the dough out onto a lightly floured surface and gather it into a ball, then flatten into a disk about 1 inch thick.
6Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll.
7When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes to soften slightly.
8Roll it out on a floured surface to your desired thickness, usually about 1/8 inch, and use as needed for your pie recipe.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Measuring cups and spoons
Plastic wrap
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 1200 kcal🧈Total Fat: 80g💛Saturated Fat: 50g❤️Cholesterol: 210mg🧂Sodium: 1200mg🌾Total Carbs: 120g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a flakier crust, keep all ingredients and equipment as cold as possible. The dough can be wrapped and frozen for up to 3 months; thaw overnight in the refrigerator before using.

Watch Video Of How Extra Pie Crust Works

This extra pie crust recipe is a staple in our household – we use it for everything from holiday pies to everyday snacks.

One of my favorite things about this recipe is how easy it is to make ahead of time – just roll out the dough, store it in an airtight container in the fridge or freeze it for later use.

This way, when you’re ready to bake your pie, all you have to do is thaw the dough (if frozen) and fill and bake as usual.

❓ Frequently Asked Questions About Extra Pie Crust

Q: What makes this extra pie crust recipe so special?

A: It’s all about the technique – keeping the dough cold and working it just enough so it doesn’t become too tough.

Q: Can I use this recipe for both sweet and savory pies?

A: Yes, you can use this recipe for both sweet and savory pies – just adjust the fillings accordingly.

Q: How do I keep the dough cold while rolling it out?

A: You can keep the dough cold by refrigerating it for at least 30 minutes before rolling it out.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by storing the rolled-out dough in an airtight container in the refrigerator for up to 24 hours or freezing it for up to 2 months.

Q: What if my pie crust doesn’t turn out right – is there anything I can do?

A: If your pie crust doesn’t turn out right, don’t worry – just try again! Practice makes perfect, after all.

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