homemade pie shell recipe

Written ByJenny Smyth Posted on
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The Best homemade pie shell recipe

I’ve been making this homemade pie shell recipe for years, and it’s always a hit with my family. It’s a classic American recipe that’s been passed down through generations, and it’s perfect for any occasion. Whether you’re looking for a quick dessert to serve at a family gathering or a special treat to enjoy on a Tuesday night, this pie shell recipe is sure to please.

I love how easy it is to make, and the end result is always a beautifully flaky and tender crust that’s just perfect for filling with your favorite fillings. My kids adore helping me mix the dough and shape the shells into perfect circles – it’s a fun activity that gets them involved in the kitchen and excited about cooking. And let’s be honest, who doesn’t love a good pie?

The smell of baking pastry wafting from the oven is like music to my ears, and it’s always a crowd-pleaser when we have friends over for dinner. This recipe is also great because it’s so versatile – you can use it to make sweet pies filled with fruit or chocolate, or savory pies filled with meat or vegetables. It’s really up to you and your imagination!

I’ve experimented with all sorts of fillings over the years, from classic apple or cherry to more adventurous options like lemon or spinach. And the best part? This recipe is surprisingly healthy, considering how delicious it tastes.

By using whole wheat flour instead of all-purpose flour, we’re getting more fiber and nutrients into our bodies. Plus, the baking process helps to break down some of the starches in the flour, making this recipe a bit lower on the glycemic index than you might expect. Of course, if you’re watching your calorie intake, you can always use a lighter filling option or reduce the amount of sugar in your filling – but honestly, I say go ahead and indulge every now and then!

Life’s too short for boring old pie crusts – let’s get creative and have some fun in the kitchen!

Homemade Pie Shell

4.5 from 1392 votes

A classic, flaky pie crust made from scratch, perfect for any filling. This recipe ensures a golden, crispy shell every time.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
8 tbsp unsalted butter, cold and cubed
1/4 cup ice-cold water

👨‍🍳Directions

1Preheat oven to 425°F.
2Place the flour, salt, and sugar in a large mixing bowl.
3Add the cubed, cold butter to the bowl.
4Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
5This ensures a flaky crust.
6Add the ice-cold water and stir until the dough just comes together.
7Turn the dough out onto a lightly floured surface and knead gently a few times to form a cohesive ball.
8Be careful not to overwork the dough.
9Roll out the dough into a 12-inch circle, about 1/8-inch thick.
10If the dough is too elastic and difficult to roll, let it rest in the refrigerator for 10 minutes.
11Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
12Trim the excess dough, leaving about 1/2 inch of overhang.
13Fold the overhang under itself, creating a thickened edge.
14Crimp the edge using your fingers or a fork.
15Prick the bottom of the crust with a fork to prevent bubbling.
16If the dough is too elastic and difficult to roll, let it rest in the refrigerator for 10 minutes.
17Cover the dough with plastic wrap and refrigerate for 30 minutes.
18This helps to relax the gluten and prevents shrinkage during baking.
19Remove the chilled dough from the refrigerator and line the crust with parchment paper.
20Fill the crust with pie weights or dried beans.
21Bake for 15 minutes.
22This step helps to set the crust and prevent it from becoming soggy.
23After 15 minutes, remove the parchment paper and pie weights.
24Return the crust to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and set.
25Remove from the oven and let it cool completely before filling.

🔧Equipment

Mixing bowl
Pastry blender or fork
Baking sheet
Pie dish
Rolling pin
Oven

📊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 sweeter crust, add an additional teaspoon of sugar. To make a double crust, double the recipe and divide the dough in half before rolling out.

Watch Video Of How Homemade Pie Shell Works

This homemade pie shell recipe is truly one of my favorites because it’s so versatile – whether you’re looking for a classic dessert or something new and exciting to try out on family game night.

And don’t worry about storage; these shells freeze beautifully after baking (just thaw them at room temperature when you’re ready), which makes them perfect for meal prep or planning ahead for future gatherings.

❓ Frequently Asked Questions About Pie Shell

1.

Q: What kind of flour should I use for this homemade pie shell recipe?
A: You can use either all-purpose flour or whole wheat flour for this recipe – both will give you a delicious result. If you want to make your pie crust even healthier, consider using a combination of whole wheat and all-purpose flours.

2.

Q: How do I keep my pie crust from becoming too brown?
A: To prevent over-browning, simply cover your pie shell with foil during baking if you notice it starting to get too dark. You can also try reducing the temperature of your oven slightly – this will help your crust bake more evenly without getting too brown.

3.

Q: Can I make this homemade pie shell recipe ahead of time?
A: Yes! You can make this dough ahead of time and store it in an airtight container in the fridge for up to 24 hours before using it. Just be sure to let it come to room temperature before rolling it out.

4.

Q: How do I get my pie crust to flake properly?
A: To achieve that perfect flaky texture in your pie crust, be sure to keep your butter cold (you can even chill it in the fridge before mixing it with your flour) and handle your dough as little as possible during mixing and rolling out.

5.

Q: Can I use this homemade pie shell recipe for other types of baked goods?
A: Absolutely! This same dough works beautifully for making quiches, savory tartes, or even sweet breads like cinnamon rolls – just experiment with different fillings and toppings until you find what works best for you.

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