Pie Crust Recipe

Introduction

This classic pie crust recipe is simple, buttery, and perfect for both sweet and savory pies. With just a few basic ingredients, you can create a tender, flaky crust that serves as the ideal base for any filling.

Ingredients

• 1⅓ cups (6 ½ oz/185 g) all-purpose flour
• 1 tablespoon powdered sugar
• ⅛ teaspoon salt
• 7 tablespoons (3 ½ oz/100 g) butter, cold and cubed
• 1 large egg yolk*
• 2 – 3 tablespoons water, cold

Instructions

1. Step 1: In a large bowl, combine the flour, powdered sugar, and salt. Mix well to distribute the ingredients evenly.
2. Step 2: Add the cold, cubed butter to the flour mixture. Rub it in with your fingers until the mixture resembles coarse breadcrumbs. Alternatively, pulse in a food processor until the desired texture is reached.
3. Step 3: In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Pour this into the dry mixture.
4. Step 4: Gently mix until the dough begins to come together. Use your hands to pull the dough into a ball, making sure to incorporate any dry bits. If the dough feels too dry, add the remaining tablespoon of water carefully, avoiding overhydration.
5. Step 5: Wrap the dough tightly in cling wrap and refrigerate for at least 30 minutes. This rest time allows the gluten to relax, ensuring a tender crust.
6. Step 6: When ready, roll out the dough according to your pie recipe’s instructions. Bake as directed or store for later use.

Tips & Variations

• For extra flakiness, keep all ingredients as cold as possible and handle the dough minimally.
• Substitute half the butter with shortening if you prefer a lighter texture.
• Add a teaspoon of vanilla extract or lemon zest to the dough for a subtle flavor boost in sweet pies.
• If using a food processor, pulse butter and flour mixture in short bursts to avoid overheating the butter.

Storage

Wrap the pie dough tightly in cling wrap and store it in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to 8 weeks. When ready to use, thaw overnight in the refrigerator. Avoid reheating; instead, roll and bake the dough fresh for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this dough for savory pies as well?

Yes, this neutral dough works well for both sweet and savory pies. Simply omit the powdered sugar if you want a completely savory crust.

What if my dough cracks when rolling it out?

Let the dough rest longer in the fridge to relax the gluten, and handle it gently when rolling. If it’s too dry, sprinkle a little cold water, but add it sparingly to avoid stickiness.

Pie Crust Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

A classic pie crust recipe that yields a tender, flaky pastry perfect for both sweet and savory pies. This easy-to-make dough uses simple ingredients and can be prepared by hand or with a food processor. Chilling the dough before baking ensures a relaxed gluten structure for a perfect crust every time.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: Variable (depends on pie recipe)
• Total Time: 45 minutes (including chilling time, excluding pie baking)
• Yield: One 9-inch pie crust 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1⅓ cups (6 ½ oz/185 g) all-purpose flour
• 1 tablespoon powdered sugar
• ⅛ teaspoon salt

Wet Ingredients

• 7 tablespoons (3 ½ oz/100 g) cold butter, cubed
• 1 large egg yolk
• 2 – 3 tablespoons cold water

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, powdered sugar, and salt. Stir them together until evenly mixed.
2. Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Alternatively, this step can be done in a food processor for convenience.
3. Add Egg Yolk and Water: In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Pour this mixture into the flour and butter mixture.
4. Form Dough: Gently mix the ingredients together until the dough starts to come together. Use your hands to pull the dough and incorporate any remaining dry bits. If the dough feels too dry, cautiously add the remaining water tablespoon by tablespoon, avoiding making the dough too wet.
5. Chill the Dough: Wrap the dough tightly in cling wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll.
6. Use or Store: After chilling, roll out the dough for your pie recipe as directed. You can also store the wrapped dough in the refrigerator for up to 2 days, or freeze it for up to 8 weeks. Thaw overnight in the refrigerator before use.
7. Bake: Follow your pie recipe’s baking instructions for baking the pie crust once assembled.

Notes

• Be careful with adding water; too much can make the dough tough and sticky.
• Cold butter contributes to a flaky texture by creating small pockets of fat in the dough.
• Resting the dough in the refrigerator improves its texture by relaxing the gluten.
• Freezing dough extends its shelf life and preserves freshness.
• You can make this dough by hand or use a food processor to speed up the butter incorporation step.
• Powdered sugar adds a slight sweetness and tenderness to the crust, ideal for sweet pies.

Keywords: pie crust, pastry dough, baking, flaky pie crust, homemade pie dough, all-purpose flour, butter crust