unbaked pie crust recipe

Written ByJenny Smyth Posted on
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The Best unbaked pie crust recipe

I’m so excited to share with you my favorite unbaked pie crust recipe that has become a staple in our household. This recipe has been passed down from my grandmother, who learned it from her mother, and it’s a tradition that I’m proud to continue.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy families like mine. The result is a deliciously flaky and tender crust that’s simply irresistible.

My kids love helping me in the kitchen, and they always get so excited when they see the finished product. We’ve used this recipe for everything from classic apple pie to savory quiches and even as a base for pizza crusts.

The health benefits of this recipe are also a major plus – with no added oils or sugars, you can feel good about serving it to your family. Plus, the unbaked crust allows for endless possibilities with toppings and fillings, making it a great option for meal prep or special occasions.

I’ve made this recipe countless times, and each time it turns out perfectly – the key is in the technique of not overworking the dough. With this recipe, you’ll be able to create a beautiful and delicious pie crust that will impress even the pickiest of eaters.

So go ahead, give it a try, and enjoy the fruits of your labor!

Unbaked Pie Crust Recipe

4.9 from 1782 votes

This easy to make unbaked pie crust recipe is perfect for those who want to prepare pie filling ahead of time. It is versatile to use with any sweet or savory pie filling.

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

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Using a fork, press the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will provide a flaky texture to the crust.
5Gradually add the ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the crust tough.
7You may not need all the water, or you may need a bit more.
8The dough should be slightly crumbly but hold together when pressed.
9Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
10Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
11This chilling time helps to relax the gluten and makes the dough easier to roll out.
12The dough will be ready to roll when it is firm but not hard.
13You can also freeze the dough for up to 3 months.
14When ready to use, thaw in the refrigerator overnight before rolling out.
15On a lightly floured surface, roll out the chilled dough using a rolling pin.
16Roll from the center outward, turning the dough a quarter turn after each roll to prevent it from sticking to the surface.
17Roll the dough to a thickness of about 1/8 inch and to a size that will fit your pie dish with about 1 inch of overhang all around.
18Use a rolling pin to help lift the dough and transfer it to a 9-inch pie dish, leaving the overhang.
19Gently press the dough into the pie dish, ensuring it fits snugly into the bottom and up the sides.
20Trim the overhang to about 1/2 inch and crimp the edges with your fingers or a fork to create a decorative border.
21The unbaked pie crust is now ready to be filled with your desired pie filling.
22The crust can be stored in the refrigerator for up to 3 days before baking, or frozen for up to 3 months.
23When ready to bake, follow your recipe instructions for baking the filled pie.

🔧Equipment

Mixing bowl
Fork
Measuring cups
Measuring spoons
Pie dish
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. If the dough is too crumbly, add more water, one teaspoon at a time. If the dough is too sticky, add more flour, one tablespoon at a time. It is important to work quickly when handling the dough to prevent the butter from melting, which can result in a tough crust.

This unbaked pie crust recipe is a game-changer in our household – we use it all the time for everything from quick weeknight meals to special occasion desserts.

The best part is that it’s incredibly easy to make ahead of time and store in the fridge or freezer for later use.

Simply thaw the frozen dough at room temperature or refrigerate it overnight before rolling out and baking as desired.

❓ Frequently Asked Questions About Unbaked Pie Crust

What is an unbaked pie crust?

An unbaked pie crust is a type of pastry dough that is not baked before filling and baking. It’s made by mixing flour, fat (such as butter or oil), and water together until a shaggy dough forms.

Why would I want to use an unbaked pie crust?

Using an unbaked pie crust offers several benefits – it’s easier to make than traditional pastry dough, requires less time and effort, and allows for endless possibilities with toppings and fillings.

Can I use an unbaked pie crust for savory dishes?

Yes! Unbaked pie crusts work beautifully for savory dishes like quiches, tarts, and even as a base for pizza crusts.

How do I store an unbaked pie crust?

You can store an unbaked pie crust in the refrigerator for up to 3 days or freeze it for up to 2 months.

Do I need to thaw the frozen unbaked pie crust before using?

No! You can roll out the frozen dough straight from the freezer.

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