Pie Crust is the foundation of many delicious desserts, and mastering it can elevate your baking game. This super easy homemade pie crust is buttery, flaky, and perfect for any pie! The laminating technique creates beautiful layers, while the double-chill method ensures no shrinkage. Whether you’re making a sweet pie or a savory pie base, this recipe will become your go-to for any occasion.

Why You’ll Love This Pie Crust

This pie crust recipe is not only simple, but it’s also incredibly versatile. Here are several reasons why you’ll adore this flaky pastry:

• It’s perfect for both sweet and savory pies.
• Achieves a flaky texture that melts in your mouth.
• Uses basic ingredients you likely have at home.
• Great for beginners with easy-to-follow steps.
• Can be stored for later use or frozen for convenience.
• Allows for creative variations like gluten-free pie crust options or vegan pie crust alternatives.

Plus, this recipe fits perfectly within the American cuisine, making it a delightful addition to your baking repertoire!

Ingredients for Pie Crust

Gather these items:

• 1⅔ cups (200g) all-purpose flour, plus more for dusting
• ½ tsp salt
• ½ Tbsp (7g) granulated sugar
• 12 Tbsp (1½ sticks / 170g) unsalted butter, chilled and cut into ½-inch cubes
• 5-7 Tbsp ice cold water
• 1 egg white (lightly beaten, for sealing)

How to Make Pie Crust Step-by-Step

1. Step 1: In a large bowl, whisk together flour, salt, and sugar.
2. Step 2: Add chilled butter cubes. Working quickly, flatten each piece between your fingers until the mixture looks like coarse crumbs with some pea-sized butter pieces. Work fast to keep butter cold; this creates flakiness.
3. Step 3: Add 4 Tbsp ice water and toss with your hands. Add more water 1 Tbsp at a time until dough just barely holds together when squeezed (usually 5-6 Tbsp total). It should look shaggy, not smooth.
4. Step 4: Press dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Step 5: After chilling, roll dough into a rough 10×6-inch rectangle on a floured surface.
6. Step 6: Fold in half like a book, then fold in half again (you’ve folded it in quarters). Roll out and repeat once more. This creates those beautiful flaky layers.
7. Step 7: Roll dough into a 12-13 inch circle, about ⅛ inch thick.
8. Step 8: Transfer to an ungreased 9-inch pie plate. Press gently into the bottom and sides without stretching.
9. Step 9: Trim overhang to 1 inch, fold under to create a thick edge, and crimp decoratively.
10. Step 10: Prick the bottom all over with a fork, then freeze for 30 minutes while the oven preheats to 375°F.
11. Step 11: Line the frozen crust with parchment paper and fill with pie weights, beans, or rice.
12. Step 12: Bake for 20 minutes on the middle or lower rack.
13. Step 13: Remove parchment and weights. Bake another 12-15 minutes until golden brown all over.
14. Step 14: Immediately brush hot crust with beaten egg white to seal. Let cool completely, then fill according to your pie recipe!

Pro Tips for the Best Pie Crust

Keep these in mind:

• Always use chilled ingredients to achieve a flaky texture.
• Consider using a food processor for quicker mixing of ingredients.
• Don’t overwork the dough; handle it as little as possible.
• For extra flakiness, try laminating the dough as described in the instructions.
• If your crust is tough, it’s likely due to overworking the dough.

Best Ways to Serve Pie Crust

This pie crust is versatile and can be used for:

• A classic apple pie, showcasing a sweet pie base.
• A rich quiche, perfect for a savory pie base.
• Fruit tarts, using a tart crust to hold delicious fillings.

How to Store and Reheat Pie Crust

If you have leftover pie crust, you can store it wrapped in plastic wrap in the refrigerator for up to 3 days. Alternatively, freeze it for up to 3 months. To reheat, simply thaw it in the refrigerator overnight before rolling out again and using as needed.

Frequently Asked Questions About Pie Crust

What is a pie crust made of?

A pie crust is typically made of flour, butter, salt, and water. Some variations may include sugar for sweetness or different types of flour for texture, like gluten-free pie crust options.

Can I make pie crust ahead of time?

Absolutely! You can prepare pie crust in advance and store it in the refrigerator for a few days or freeze it for later use. This makes it an easy option for when you want to bake at a moment’s notice.

How do I avoid common mistakes with pie crust?

To avoid common mistakes like a soggy crust, ensure you properly chill the dough and pre-bake if necessary. Additionally, using the right flour, like all-purpose flour, is crucial for achieving the best results.

Variations of Pie Crust You Can Try

There are countless variations to explore:

• Gluten-free pie crust options: Use a gluten-free flour blend for those with dietary restrictions.
• Vegan pie crust alternatives: Substitute butter with coconut oil or vegan margarine.
• Chocolate pie crust: Add cocoa powder to your dough for a richer flavor.
• Herb-infused savory crust: Mix in dried herbs for a unique twist on savory pies.

Easy Homemade Pie Crust: 7 Flaky Secrets for Perfection

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• Author: Jessica
• Total Time: 70 minutes
• Yield: 1 pie crust 1x
• Diet: Vegetarian

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Description

This super easy homemade pie crust is buttery, flaky, and perfect for any pie. The laminating technique creates beautiful layers, while the double-chill method ensures no shrinkage.

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Ingredients

Scale 1x2x3x

• 1⅔ cups (200g) all-purpose flour, plus more for dusting
• ½ tsp salt
• ½ Tbsp (7g) granulated sugar
• 12 Tbsp (1½ sticks / 170g) unsalted butter, chilled and cut into ½-inch cubes
• 5–7 Tbsp ice cold water
• 1 egg white (lightly beaten, for sealing)

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Instructions

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add chilled butter cubes. Working quickly, flatten each piece between your fingers until the mixture looks like coarse crumbs with some pea-sized butter pieces. Work fast to keep butter cold, this creates flakiness.
3. Add 4 Tbsp ice water and toss with your hands. Add more water 1 Tbsp at a time until dough just barely holds together when squeezed (usually 5-6 Tbsp total). It should look shaggy, not smooth.
4. Press dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. After chilling, roll dough into a rough 10×6-inch rectangle on a floured surface.
6. Fold in half like a book, then fold in half again (you’ve folded it in quarters). Roll out and repeat once more. This creates those beautiful flaky layers.
7. Roll dough into a 12-13 inch circle, about ⅛ inch thick.
8. Transfer to ungreased 9-inch pie plate. Press gently into bottom and sides without stretching.
9. Trim overhang to 1 inch, fold under to create a thick edge, and crimp decoratively.
10. Prick bottom all over with a fork, then freeze for 30 minutes while oven preheats to 375°F.
11. Line frozen crust with parchment paper and fill with pie weights, beans, or rice.
12. Bake 20 minutes on middle or lower rack.
13. Remove parchment and weights. Bake another 12-15 minutes until golden brown all over.
14. Immediately brush hot crust with beaten egg white to seal. Let cool completely, then fill according to your pie recipe!

Notes

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 2152 kcal
• Sugar: 7 g
• Sodium: 400 mg
• Fat: 129 g
• Saturated Fat: 80 g
• Unsaturated Fat: 40 g
• Trans Fat: 0 g
• Carbohydrates: 214 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 180 mg