Easy Pie Crust Recipe From Scratch

No Comments

Photo of author

By Ghuman

Introduction

Making a homemade pie crust from scratch is a great way to add a special touch to your favorite pies. This easy pie crust recipe is simple to make and requires only a few ingredients. It is a great base for any type of pie, from sweet to savory. With this recipe, you can make a delicious and flaky crust that will be the perfect complement to your favorite fillings. So, let’s get started and make a delicious pie crust from scratch!

Easy Pie Crust Recipe From Scratch

Making a homemade pie crust from scratch is easier than you think! With just a few simple ingredients and a few minutes of your time, you can make a delicious and flaky pie crust that will be the perfect base for any pie. Here’s how to make an easy pie crust from scratch.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the butter and, using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal.
  3. Add the ice water, 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together. (You may not need to use all of the water.)
  4. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes before using.
  5. When you’re ready to use the dough, roll it out on a lightly floured surface to the desired size and shape. Place the dough in a pie plate and crimp the edges as desired.
  6. Fill the crust with your desired filling and bake according to the recipe instructions.

And that’s all there is to it! With this easy pie crust recipe, you’ll be able to make a delicious and flaky crust for any pie in no time. Enjoy!

Be taught the important ideas for making a pie crust that yields probably the most tender and flaky texture. With solely 4 substances, that is my go-to recipe to make use of for savory and candy pies, plus you may put together it prematurely.

pie crust recipe
Desk of Contents
  1. The pie dough base
  2. Flour choice
  3. Add seasonings
  4. Break down chilly butter
  5. Making a flaky crust
  6. Making a mealy crust 
  7. Add chilly water
  8. Instruments to make pie crust
  9. Chill the dough earlier than utilizing
  10. Rolling out the dough
  11. Pie shaping
  12. Methods to crimp the sides
  13. Brush on egg wash
  14. The significance of venting 
  15. When to blind bake a pie crust
  16. Bake time
  17. My favourite pies
  18. FAQ
  19. Selfmade Pie Crust Recipe

After in depth testing, this home made pie crust recipe is fingers down my favourite. I make it with 4 key substances; all-purpose flour, chilly butter, salt, and ice water. That’s it! However the ratio of the substances and the way you incorporate them are essential. In the event you’re hesitant to make pie dough from scratch, let me guarantee you that it’s easy, and also you’ll by no means return to store-bought.

To make the pie dough, you may merely use your fingers to interrupt down the butter, however I want to toss all the things right into a stand mixer to do the work. As a result of excessive quantity of fats and mixing the proteins, it’s important to sit back and relaxation the dough for not less than 4 hours. I prefer to plan forward and infrequently make the crust a day or two beforehand, so it’s able to roll out once I’m able to bake.

cubes of chilled butter

The pie dough base

The model of dough I exploit is named Pâte Brisée, a flexible French recipe utilizing all-purpose flour, chilly, unsalted butter, salt, and water. The flavour is impartial to not overpower the filling. However don’t fear, because the crust cooks, extra aromas and flavors develop for irresistible golden slices.

The construction is sturdy but tender, however there are methods to control the butter to create a extra flaky or mealy texture, relying on the filling. This recipe makes sufficient for a double crust to create a prime and backside. Nonetheless, you may simply halve it in the event you simply want a single crust.

Flour choice

The perfect flour to make use of for pie crust is all-purpose flour. The extent of protein performs a large position in texture growth. When combined with water, gluten bonds type, making a protein matrix that offers the crust construction. 

All-purpose flour incorporates 10 to 13% protein, a reasonable degree in order that the buttery crust holds collectively however continues to be tender. Pastry flour makes use of softer wheat, incorporates 7.5 to 9.5% protein, and might be substituted in the event you need a extra crumbly texture.

all-purpose flour and salt in a bowl

Add seasonings

I add a small quantity of salt to the flour to boost the style and hold it from being bland or pasty however not overly savory. I exploit kosher salt, however you need to use finer granules of desk salt for a extra dispersed style. Some recipes name for sugar to deepen the colour and taste however use it sparingly. I discover that because the melted crystals cool, they harden and might be crisper.

Break down chilly butter

Chilly unsalted butter is important to develop sought-out flakes, tenderness, and wealthy taste. Every model varies in salt degree, so begin with unsalted for higher management. Lower the butter into cubes, both ¼-inch in measurement for mealy dough or ½-inch for flaky dough to offer extra outsized pockets of fats.

Preserve the butter refrigerated till prepared to make use of. The solidified fats holds its form higher when damaged down into flour, leading to a extra gentle and flaky crust.

Making a flaky crust

Flakiness is set by the dimensions of the fats damaged down into the flour. The bigger the items, the flakier the feel. A couple of pea or shelled peanut measurement is the goal for flaky dough. Use this model for heavier fruit or savory fillings like apple pie or hen pot pie.

Making a mealy crust 

Mealy dough is known as after the looks of the uncooked flour combination, which resembles coarse cornmeal. The butter is mixed extra completely into smaller items. The result’s a much less flaky texture, with a tighter construction that’s sturdier but nonetheless tender. Such a crust works nice for soggier fillings like custards in quiche lorraine, chocolate cream, or recent fruit pies.

Add chilly water

Including in moisture is important to construct the crust construction and helps with gluten formation however in restricted quantities. Utilizing chilly water prevents the broken-up items of fats from softening, particularly if utilizing mechanical shear throughout mixing. Preserving the pockets of fats creates a better to form and flakier crust. 

Add a small quantity of water at a time, so the starches within the flour can adequately hydrate. Relying on the age of the flour and humidity, you might want kind of liquid. Sometimes mealy doughs want much less water as a result of there’s extra contact of the flour with the fats, making it much less absorbent. Milk may also be used for a wealthy darkish crust, however it is going to be much less crisp.

pie dough formed in a stand mixer
  • Hand mixing: Works nicely for the perfect management over fats measurement. Combine the flour and salt with a whisk, then use fingers or a pastry cutter/dough cutter to interrupt the fats into the specified sized items. Step by step add the water and stir till a clumpy dough varieties. I like this methodology once I wish to really feel the fats being integrated. 
  • Stand mixer: My fast and simple go-to methodology is demonstrated on this article. I exploit the paddle attachment at low pace to rapidly reduce the fats into the flour, then use fingers to interrupt up any giant items. Add water in small quantities at a time to hydrate the dough till it simply begins to clump collectively.
  • Meals processor: You’ll be able to course of a portion of the flour with the butter till there isn’t any flour remaining and a clumpy dough varieties. The remainder of the flour is briefly pulsed till simply integrated. You could switch the dough to a separate bowl so as to add within the water with a spatula.

Chill the dough earlier than utilizing

When you form the dough into one or two discs, it’s time to sit back them. I prefer to tightly cowl with plastic wrap and refrigerate them in a resealable bag or container. This course of prevents them from choosing up smells of different substances. Throughout mixing, the fats warms up, so refrigerating retains them stable. 

After mixing the substances, gluten is shaped. It’s greatest to let the dough chill for 4 hours to permit the protein community to calm down, making it straightforward to roll out. It additionally prevents the feel from tasting powerful or shrinking if you’re shaping. I like to recommend making the dough one or two days prematurely with the intention to bounce into rolling, filling, and baking with out the wait time.

dough on a floured surface

Rolling out the dough

Let the dough sit on the counter for about 5 to 10 minutes, sufficient time for the butter to develop into pliable. Will probably be barely sticky, so frivolously flour your work floor and rolling pin. Don’t use an excessive amount of, or the additional proteins could make the crust a bit of more durable. 

I discover that for double crust or lattice crust, roll out the highest and backside items about ¼-inch thick for sturdy slices. For single crust pies which might be totally cooked (blind baked) earlier than filling, go a bit of thinner, above ⅛-inch. For the reason that construction is ready, it doesn’t must be as thick. For an excellent thickness, I like to make use of my adjustable rolling pin. Alternatively, begin rolling from the middle and out, turning the dough as you go.

Pie shaping

This recipe works nicely for a 9 to 10-inch pie dish. I want glass as a result of I can monitor the browning on the perimeters, and it conducts warmth evenly. Glassware holds onto warmth higher and aids in carry-over cooking throughout cooling. Switch the dough to the plate, urgent it into the underside and sides of the dish.

Trim off any extra dough, leaving some overhanging to tuck beneath and crimp or flute. Make certain to sit back the dish whereas rolling out the highest crust, chopping out shapes, or making a lattice crust design. Refrigerating the highest portion whereas including the filling makes it a lot simpler to work with later.

Methods to crimp the sides

For a single crust edge, use the tines of a fork to press down and crimp. Alternatively, make a fluted design utilizing your thumb and pointer fingers, working your approach throughout.

Crimping not solely creates a lovely edge but in addition locks within the filling for double and lattice tops. When you place the highest crust on, depart about ½ to ¾-inch overhang. Press the underside and prime edges collectively, in order that they seal, then tuck the dough beneath the rim of the pie dish. 

Brush on egg wash

To speed up the browning on the floor for a good looking crust, add an egg wash. It additionally helps any spices or sugar toppings stick for additional distinction in texture. Relying on how golden and glossy you desire to it, you need to use varied mixtures. A whisked entire egg or yolk provides a yellow hue. 

Diluting the egg with water makes it much less golden and simpler to brush on. In the event you add milk or cream, it deepens the browned colour and supplies extra taste from the cooked milk solids. You’ll be able to even simply use milk or cream by itself, however it is going to have a matte end.

The significance of venting 

It would appear to be a reasonably ornament, however including slits, a gap, or a lattice design creates air flow. Because the filling heats up, it creates steam. You want a approach for it to flee. The vent concentrates the filling’s taste and consistency and prevents sogginess.

An open weave is superb for juicier fruit fillings like blueberries. However in the event you like a extra liquidy texture like for cherry or apple pies, add a number of shallow cuts or a big circle about 1-inch in diameter within the middle.

When to blind bake a pie crust

When fillings that don’t must be baked or precooked like lotions and custards, then you may blind bake the crust. This methodology is the method of completely cooking the underside crust to be stuffed later and served.

The method initially begins with including pie weights or beans to forestall puffing up, then eradicating them to finish cooking till golden brown and crisp. Fillings which might be wetter, like pumpkin or egg custards, want some partial baking, so the underside doesn’t get too soggy, about 10 to half-hour.

pie weights in a crust

Bake time

Time varies based mostly on the crust kind, baking temperatures, and filling. Sometimes I exploit a temperature between 350 to 400ºF (177 to 204ºC). For blind-baking pie crusts, you want about 40 to 50 minutes. For a double and lattice crust, about 60 to 70 minutes.

The important thing indicator for doneness is a golden brown colour on the highest and sides. If the filling wants extra time however the edges are browning quickly, place a pie defend on the sides. Amazon sells them in silicone (affiliate), however you may merely wrap foil alongside the perimeters. If the floor is browning, loosely tent the highest with foil to forestall it from burning.

My favourite pies

cherry pie with golden brown lattice crust

FAQ

What is healthier for pie crust butter or shortening?

I want to make use of butter. Dairy is extra flavorful because of the fats and milk solids that brown. It has a decrease melting level (95ºF/35ºC), so use it whereas chilly. When you’re able to roll it out, let the dough soften a bit, so the butter is extra malleable. About 80% fats and 15% moisture, it’s not as flaky in comparison with vegetable shortening. Nonetheless, when baked, the fats melts, and the water within the butter creates steam. The butter pockets make crisp, flaky layers within the crust.

What does including vodka to pie crust do?

You want liquid to hydrate the flour so it could possibly type a comfortable dough. When this occurs, gluten varieties from the flour proteins glutenin and gliadin. Including in a portion of laborious alcohol, which solely incorporates about 60% water, reduces gluten formation whereas nonetheless moistening the flour. This method makes a extra tender crust. Many of the alcohol evaporates throughout the baking course of. Substitute half of the water for vodka.

Does bread flour work for pie crust?

No! Bread flour incorporates as much as 15% protein, which might develop an excessive amount of gluten and make the feel laborious. It’s greatest to make use of a low protein pastry flour or reasonable protein all-purpose flour to make pies.

Does pie crust want sugar?

No, nonetheless, you may add some to boost the sweetness and browning of the crust. Sugar interferes with gluten bonding, which helps with tenderness. Excessive ranges of sweetener like for tart doughs will make the feel crisper and cookie-like.

pie dough in a glass plate

Stopping a tricky crust

When making the pie crust, the purpose is to press or “reduce” small items of fats into the flour. The butter coats among the gluten-forming proteins, glutenin and gliadin. This course of creates a moisture barrier, stopping some water absorption. Add solely sufficient water to assist the combination stick collectively. Don’t overmix, or it is going to trigger an excessive amount of gluten growth, making the dough elastic and inflexible.

Pin this recipe to avoid wasting for later

Pin This

  • Preserve the measured ice water and diced butter within the fridge till prepared to make use of. In a stand mixer bowl, add the flour and salt. Mix utilizing the paddle attachment on the bottom pace (Stir) for about 10-seconds.

  • Add chilled diced butter to the bowl. On the lowest pace, flip the mixer on and off rapidly for a couple of seconds to coat the butter with the flour. This helps to forestall the flour from spilling over.

  • Proceed to combine at low pace till the flour and butter resemble moist sand with coarse crumbles and pea-sized items stay, about 60 to 75-seconds. Use fingers to interrupt up any giant chunks. This can give a flaky dough. For a mealy dough, course of till you attain a rough cornmeal consistency. Don’t overmix. The dough shouldn’t bind collectively earlier than including the water. Alternatively, use a dough/pastry blender or your fingers to interrupt the butter into the dough.
  • Step by step add 1 tablespoon of ice-cold water to the bowl. After every addition, flip the mixer on for 1 to 2-seconds. Solely add sufficient water till the dough appears lumpy and hydrated however not moist or sticky. The place it simply begins to clump along with small crumbles on the underside of the bowl. All the water might not be wanted, about 8 to 10 tablespoons is typical. When the dough is pinched collectively, it ought to compress and maintain, not be dry or crumbly. Don’t over combine. The dough will likely be pressed collectively earlier than resting.
  • Separate the dough into 2 even-sized parts, about 1 pound (454 grams) every. Press them right into a 1-inch thick spherical disc and canopy individually in plastic wrap. Place each in a resealable plastic bag. Retailer within the fridge to relaxation for not less than 4-hours, in a single day, or as much as 2 days.

  • As soon as faraway from the fridge, permit the crust to sit down at room temperature for about 5 to 10 minutes or till pliable. This can make it simpler to roll.

  • Mud the counter and dough with flour. When rolling out, ensure to rotate and dirt with flour beneath. This can forestall the dough from sticking and make it simpler to switch to the pie dish.

  • Roll the dough right into a 12 to 13-inch circle. For a single crust, roll to about ⅛-inch thick. For a double crust or lattice, about ¼-inch thick for the highest and backside.

  • Proceed with filling and baking based on particular recipe instructions.

  • Recipe Yield: Double crust (prime and backside). Halve the recipe for a single crust.
  • For a Mealy Dough: Lower the butter into ¼-inch cubes, making it simpler to chop into finer items. The flour combination ought to appear like coarse cornmeal earlier than including the water.
  • Make in Advance: The dough wants 4 hours to sit back and calm down. Make it two days prematurely to avoid wasting you time the day of baking. To freeze, wrap every disc in plastic wrap then foil, retailer in a resealable bag for as much as 6 months. Defrost within the fridge one to 2 days earlier than utilizing. 

Wish to save this recipe?

Create an account simply save your favourite content material, so that you always remember a recipe once more.

Register now

Diet Details

Selfmade Pie Crust

Quantity Per Serving

Energy 258
Energy from Fats 171

% Each day Worth*

Fats 19g29%

Saturated Fats 12g60%

Trans Fats 1g

Polyunsaturated Fats 1g

Monounsaturated Fats 5g

Ldl cholesterol 49mg16%

Sodium 61mg3%

Potassium 33mg1%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 567IU11%

Calcium 9mg1%

Iron 1mg6%

* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.

Tried this recipe?

Tag @jessica_gavin on Instagram. I would like to see the way it seems!

Tag @jessica_gavin



Leave a Reply