One Pie Shell
Master the art of pie-making with this simple yet foolproof recipe for a single pie shell! Featuring just five pantry staples—like all-purpose flour and cold, cubed unsalted butter—this classic pastry crust comes together effortlessly in about 15 minutes of prep time. With a buttery, flaky texture and an optional touch of granulated sugar for sweet pies, this versatile crust is perfect for any creation, from fruit-filled favorites to savory quiches. Key tips, like chilling the dough for at least an hour and refrigerating the assembled shell before baking, ensure a tender, professional finish every time. Whether you’re a seasoned baker or a first-timer, this essential recipe for a homemade pie crust will elevate all your baking adventures!
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Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 0.25 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 3 tablespoons Ice water
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Step 2
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Step 3
Drizzle 1 tablespoon of ice water over the mixture. Gently toss with a fork or your fingers to combine. Repeat, adding one tablespoon of ice water at a time, until the dough just comes together when pressed. Avoid overmixing.
Step 4
Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a round disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour before rolling out.
Step 5
After chilling, remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter and 1/8 inch thick.
Step 6
Carefully transfer the rolled-out dough into a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate, being careful not to stretch it.
Step 7
Trim any excess overhang, leaving about 1/2 inch around the edges. Fold the overhang under itself and crimp or flute the edges as desired.
Step 8
Refrigerate the pie shell for 30 minutes before filling or pre-baking to help prevent shrinkage during baking.
Nutrition Facts
| Serving size | 327.4 grams (327.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1445 |
| Total Fat 97.50g | 125% |
| Saturated Fat 61.00g | 305% |
| Cholesterol 258mg | 86% |
| Sodium 609mg | 26% |
| Total Carbohydrate 127.20g | 46% |
| Dietary Fiber 4.10g | 15% |
| Total Sugars 13.00g | |
| Protein 16.50g | 33% |
| Vitamin D 0IU | 0% |
| Calcium 46mg | 4% |
| Iron 7mg | 39% |
| Potassium 186mg | 4% |
Source of Calories