allrecipes pie crust recipe

Written BySheba G Updated On
allrecipes pie crust recipe
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The Best allrecipes pie crust recipe

I’m so excited to share with you one of my family’s favorite pie crust recipes from Allrecipes. This recipe is a staple in our household, and I make it for every special occasion and even on a regular Tuesday.

My kids love helping me in the kitchen, and this recipe is always a hit with them. They get to learn about measurements, mixing, and rolling out dough – it’s a great way to teach them about fractions and teamwork.

As for me, I love how this pie crust recipe makes me feel like a pro in the kitchen. The smell of freshly baked pie crust wafting from the oven is just heavenly.

And let’s not forget about the health benefits – with only a few ingredients and no added preservatives, this pie crust is a guilt-free delight. We’ve made this recipe countless times, but it never gets old.

In fact, my family has been making it for years, and it’s become a tradition we all cherish. Whether you’re serving it at Thanksgiving dinner or just need a quick dessert for your family’s movie night, this Allrecipes pie crust recipe is sure to impress.

Allrecipes Pie Crust Recipe

Allrecipes Pie Crust Recipe

4.9 from 695 votes

A classic, flaky pie crust recipe that is perfect for both sweet and savory pies. This recipe uses simple ingredients and easy-to-follow steps to create a delicious crust.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold, cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This ensures a flaky crust.
5Mix in ice water, one tablespoon at a time, 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 of the ice water.
8The dough should be slightly sticky and 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 resting period allows the gluten to relax, making the dough easier to roll out.
12While the dough is chilling, prepare your pie filling.
13On a lightly floured surface, roll out the chilled dough using a rolling pin.
14Start from the center and roll outwards to create a circle about 2 inches larger than your pie dish.
15If the dough is sticking, use additional flour to help it roll out.
16The dough should be about 1/8 inch thick.
17To transfer the dough to the pie dish, carefully roll it around the rolling pin and unroll it over the dish.
18Gently press the dough into the pie dish, making sure it is evenly distributed and fits snugly.
19Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
20Crimp the edges using your fingers or a fork to create a decorative border.
21If you are making a double-crust pie, repeat the rolling and transferring process with the remaining dough to create the top crust.
22Preheat the oven to 425°F (220°C).
23If you are making a double-crust pie, brush the top crust with an egg wash or milk for a golden brown finish.
24Prick the bottom crust with a fork to prevent it from puffing up during baking, and fill the pie with your desired filling.
25If you are making a single-crust pie, line the crust with parchment paper and fill it with pie weights or dried beans to weigh it down.
26This helps to prevent the crust from bubbling up and ensures an even bake.
27Bake the pie crust for 15 minutes, then reduce the oven temperature to 375°F (190°C).
28Remove the parchment paper and weights, and continue baking for an additional 15-20 minutes, or until the crust is golden brown and cooked through.
29If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.
30The crust is done when it is firm to the touch and has a golden brown color.
31Allow the crust to cool completely before filling it with your pie filling.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 21g💛Saturated Fat: 13g❤️Cholesterol: 55mg🧂Sodium: 390mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 4g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a flakier crust, use a food processor to cut the butter into the flour mixture. To make a lattice-top pie, cut the top crust into strips and weave them over the filling.

Watch Video Of How Allrecipes Pie Crust Recipe Works

This Allrecipes pie crust recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family’s movie night.

One of my favorite things about this recipe is how easy it is to store leftovers – simply wrap them tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to serve again.

❓ Frequently Asked Questions About Allrecipes Pie Crust

Q1: What type of flour should I use for the pie crust?

In this recipe, we recommend using all-purpose flour as it provides the right balance of strength and tenderness for the crust. You can also experiment with other types of flour, such as whole wheat or pastry flour, if you prefer.

Q2: How do I prevent the pie crust from becoming too brown?

To prevent over-browning, you can brush the crust with an egg wash (beaten egg mixed with water) before baking. This will give your crust a beautiful golden color without burning it.

Q3: Can I use cold butter instead of room temperature butter?

Yes, you can use cold butter if that’s what you have on hand. However, keep in mind that cold butter might not mix as well as room temperature butter, resulting in an uneven texture.

Q4: How long does the pie crust need to chill before baking?

The chilling time depends on the temperature and humidity level in your area. As a general rule of thumb, let the dough chill for at least 30 minutes to allow the gluten to relax.

Q5: Can I make this pie crust recipe ahead of time?

You can make the dough ahead of time but keep in mind that it’s best used within a day or two. If you’re planning to store it longer, consider freezing the dough and thawing it when needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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