baked pie crust recipe

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

I’m so excited to share this classic baked pie crust recipe with you all. As a busy mom of three, I’m always on the lookout for recipes that are not only delicious but also easy to make and perfect for family gatherings.

This recipe has been a staple in our household for years, and I just know you’ll love it as much as we do. The best part?

It’s incredibly versatile – you can use it for both sweet and savory pies, and it’s perfect for any occasion whether it’s a holiday dinner or just a regular Tuesday. The key to making a great pie crust is all about the technique, and I’ll walk you through it step by step so you can achieve that perfect flaky texture and golden crust.

So grab your mixing bowl and let’s get started! This recipe has its roots in traditional American cuisine, where pies were a staple at family gatherings and celebrations.

The combination of butter, shortening, and ice-cold water creates a flaky texture that’s just irresistible. And the best part?

It’s relatively easy to make, even for beginners. Just remember to keep the ingredients cold, and don’t overwork the dough – that’s the secret to achieving that perfect texture.

Classic Baked Pie Crust

Classic Baked Pie Crust

4.6 from 1649 votes

A simple and flaky pie crust recipe perfect for various fillings. This recipe yields a single 9-inch pie crust.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed

For the Water Mixture

1/4 cup ice-cold water
1 tablespoon apple cider vinegar

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Line a baking sheet with parchment paper and set aside.
3In a large mixing bowl, combine the flour, salt, and sugar.
4Add the cold, cubed butter to the dry ingredients.
5Use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
6This indicates that the butter has been properly incorporated and will create a flaky crust.
7In a separate small bowl, mix together the ice-cold water and apple cider vinegar.
8Gradually add the water mixture to the flour mixture, stirring gently with a fork just until the dough comes together.
9Be careful not to overmix.
10The dough should be slightly sticky but manageable.
11If the dough is too dry, add a bit more water, one teaspoon at a time.
12If it is too sticky, add a bit more flour, one tablespoon at a time.
13Turn the dough out onto a lightly floured surface and shape it into a disk.
14Using a rolling pin, roll the dough out into a circle about 12 inches in diameter and 1/8 inch thick.
15Ensure the dough is evenly rolled to prevent uneven baking.
16If the dough sticks to the rolling pin, lightly flour the pin and the surface as needed.
17Carefully transfer the rolled dough to the pie dish, pressing it gently into the bottom and up the sides.
18Trim any excess dough from the edges, leaving about 1 inch of overhang.
19Fold the overhang under itself to create a thicker edge.
20Use a fork to crimp the edges of the crust, creating a decorative border.
21This will also help to seal the edges and prevent the crust from shrinking during baking.
22Prick the bottom and sides of the dough with a fork multiple times.
23This will allow steam to escape and prevent the crust from puffing up during baking.
24Line the pie crust with a piece of parchment paper and fill it with pie weights or dried beans.
25This will help to keep the crust’s shape and prevent it from bubbling up.
26Bake the pie crust in the preheated oven for 15 minutes.
27The crust should be lightly golden and set.
28Remove the parchment paper and weights, and return the crust to the oven for an additional 5 minutes.
29This will ensure that the crust is fully cooked and golden brown.
30Remove the crust from the oven and let it cool on a wire rack before filling.

🔧Equipment

Mixing bowl
Measuring cups
Measuring spoons
Pastry blender
Pie dish
Rolling pin
Parchment paper
Fork

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 300mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 2g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a golden crust, brush the edges with an egg wash before baking. For a savory crust, omit the sugar.

Watch Video Of How Classic Baked Pie Crust Works

This baked pie crust recipe is always a good idea for any occasion – whether it’s a holiday dinner or just a regular Tuesday. The best part?

It’s incredibly easy to make and perfect for family gatherings. Just remember to keep the ingredients cold, don’t overwork the dough, and you’ll be enjoying a perfectly flaky and delicious homemade pie in no time.

❓ Frequently Asked Questions About Baked Pie Crust

What type of flour should I use for this recipe?

All-purpose flour is ideal for this recipe, as it contains a mix of strong, soft, and low-protein flour that provides structure without making the dough too dense.

Can I use gluten-free flour instead?

While you can try using gluten-free flour, keep in mind that it may affect the texture of the crust slightly.

How do I prevent my pie crust from becoming too brown?

You can prevent your pie crust from becoming too brown by covering it with foil during baking or using a pie shield.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by refrigerating or freezing the dough until you’re ready to bake it.

Why does this recipe require ice-cold water?

The ice-cold water helps to create a flaky texture in the crust by preventing the butter from melting into the dough.

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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