basic pie crust recipe

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

I love a good pie crust recipe, and this one is my go-to for any occasion. It’s a classic recipe that’s been passed down through generations, and it never fails to impress. The combination of the flaky crust and the sweet or savory filling is just perfect.

My kids love helping me make the dough, and they’re always excited to taste the finished product. Whether we’re having a family gathering or just a regular Tuesday dinner, this pie crust recipe is always a hit. I’ve made it with all sorts of fillings, from classic apple pie to more adventurous options like chicken pot pie.

The key to making a great pie crust is using the right ratio of fat to flour, and this recipe gets it just right. I’ve tried other recipes that use cold butter or shortening, but this one uses lard, which gives it a more traditional flavor and texture. It’s also super easy to make, even for beginners.

All you need is some all-purpose flour, lard or butter, salt, and ice-cold water. The dough comes together quickly, and you can have your pie crust ready in no time. I like to make my pies in advance and store them in the fridge overnight before baking them in the morning.

This helps the flavors to meld together and gives the crust a chance to relax and become even more tender. When I’m ready to bake, I preheat my oven to 375 degrees Fahrenheit and roll out the dough to fit my pie dish. Then I fill it up with whatever deliciousness I’m using and bake it until the crust is golden brown and the filling is hot and bubbly.

It’s just the perfect comfort food.

Basic Pie Crust Recipe

Basic Pie Crust Recipe

4.7 from 523 votes

A simple and versatile pie crust recipe that is perfect for both sweet and savory pies. This recipe uses basic ingredients and is easy to make.

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 granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry cutter 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 will ensure a flaky crust.
5The mixture should be crumbly and slightly moist.
6Drizzle 1/4 cup of ice water over the flour mixture.
7Using a fork, gently stir the water into the flour until the dough just comes together.
8If the dough is too dry, add more ice water, one tablespoon at a time, until the dough is moist enough to form a ball.
9Be careful not to add too much water, as this will make the crust tough.
10Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together.
11Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
12This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
13On a lightly floured surface, roll out the chilled dough using a rolling pin.
14Roll the dough from the center outwards in all directions until it is about 1/8 inch thick and 2 inches larger than your pie dish.
15Use a rolling pin to gently lift and move the dough as needed.
16If the dough becomes too soft or sticky, place it back in the refrigerator to chill for a few minutes.
17Carefully transfer the rolled-out dough to your pie dish.
18Gently press the dough into the bottom and sides of the dish, making sure it is evenly distributed.
19Trim the excess dough from the edges, leaving about 1 inch of overhang.
20Crimp the edges of the dough using your fingers or a fork to create a decorative border.
21Preheat your oven to 425°F (220°C).
22Prick the bottom of the pie crust with a fork several times to prevent it from puffing up during baking.
23Line the pie crust with parchment paper and fill it with pie weights or dried beans.
24This will help the crust maintain its shape and prevent it from shrinking.
25Bake the pie crust for 15-20 minutes, or until the edges are lightly golden.
26Remove the parchment paper and weights, and continue baking for an additional 5-10 minutes, or until the crust is golden brown and crispy.
27The crust should be firm to the touch and have a slight sheen.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a double crust pie, double the ingredients and divide the dough in half before rolling it out. To make an all-butter crust, use 1/2 cup of butter in place of the shortening. For a flaky crust, use very cold water and handle the dough as little as possible.

Watch Video Of How Basic Pie Crust Recipe Works

This basic pie crust recipe is always a good idea for any occasion. It’s easy to make ahead of time and store in the fridge overnight before baking in the morning.

When I’m ready to serve, I like to top my pies with whipped cream or vanilla ice cream for an extra-special treat. This recipe makes two pies that are perfect for family gatherings or special occasions like holidays or birthdays.

❓ Frequently Asked Questions About Basic Pie Crust

Q: What kind of flour should I use for this pie crust recipe?

A: You can use either all-purpose flour or bread flour for this recipe. All-purpose flour will give you a slightly more tender crust, while bread flour will give you a slightly more dense one.

Q: Why do I need to keep my lard or butter cold?

A: Keeping your lard or butter cold helps it stay solid when you mix it with the flour, which makes it easier to work with when you’re rolling out your dough.

Q: Can I make this pie crust recipe by hand?

A: Yes, you can definitely make this pie crust recipe by hand if you don’t have an electric mixer or pastry blender.

Q: How do I store leftover pie crust dough?

A: You can store leftover pie crust dough in an airtight container in the fridge for up to three days or freeze it for up to two months.

Q: Can I reheat leftover pie after baking?

A: Yes, you can reheat leftover pie after baking by placing it in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until it’s hot and bubbly again.

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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