king arthur pie crust recipe

Written BySheba G Updated On
king arthur pie crust recipe
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The Best king arthur pie crust recipe

I’ve been making this King Arthur pie crust recipe for years, and it’s still one of my go-to recipes for any occasion. There’s something about the combination of flaky crust and savory fillings that just can’t be beat. I’ve made it for family gatherings, holiday meals, and even just for a quick weeknight dinner.

My kids love helping me make the crust from scratch, and they’re always excited to see what kind of fillings we’ll be using. The best part about this recipe is that it’s incredibly versatile – you can use it for everything from sweet pies like apple or cherry to savory pies like chicken pot pie or quiche. And the best part?

It’s ridiculously easy to make. All you need is some flour, butter, and ice water, and you’re good to go. I love that this recipe uses a combination of all-purpose flour and cake flour for a tender, flaky crust that’s just perfect for sopping up all the juices from your favorite fillings.

One of the key techniques in this recipe is making sure your ingredients are cold – if they’re not, your crust will end up tough and unpleasant. So be sure to chill your butter and water in the fridge before starting to mix your dough. And don’t overwork it – you want to keep your crust nice and flaky, not tough and dense.

With these simple tips in mind, you’ll be well on your way to making the perfect pie crust every time.

King Arthur Pie Crust

King Arthur Pie Crust

4.8 from 1309 votes

This is a classic, flaky pie crust recipe from King Arthur Baking Company. It uses a combination of butter and shortening for the best texture and flavor.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cut into small cubes
1/4 cup (45g) cold vegetable shortening
3 to 4 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold butter and shortening cubes to the flour mixture.
3Use a pastry blender or two forks to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
5If the dough seems dry, add the remaining 1 tablespoon of ice water, one teaspoon at a time, until the dough holds together when pinched.
6Turn the dough out onto a lightly floured surface and gather it into a ball.
7Flatten the ball into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
8On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick, turning the dough frequently to prevent sticking.
9Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and up the sides without stretching.
10Trim the overhanging dough to about 1/2 inch from the edge of the pie plate, then fold the excess under and crimp the edges as desired.
11For a single-crust pie, prick the bottom of the crust all over with a fork and refrigerate for 15 minutes while preheating the oven to 425°F.
12Line the chilled crust with parchment paper and fill with pie weights or dried beans.
13Bake for 15 minutes, then remove the parchment and weights and continue baking for 10 to 15 minutes more, until the crust is golden brown and looks dry.
14Cool completely on a wire rack before filling.

🔧Equipment

Mixing bowl
Pastry blender or two forks
Plastic wrap
Rolling pin
9-inch pie plate

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 15g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 2g

📝Notes

For a flakier crust, ensure all ingredients are very cold. You can substitute all butter for the shortening, but the crust may be less tender. This recipe makes enough for one 9-inch single crust; double it for a double-crust pie.

Watch Video Of How King Arthur Pie Crust Works

This King Arthur pie crust recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner solution.

One of the best things about this recipe is that it freezes beautifully – simply wrap the dough tightly in plastic wrap and store in the freezer until ready to bake.

When you’re ready to serve, simply thaw the dough at room temperature and bake according to your favorite filling’s instructions.

❓ Frequently Asked Questions About King Arthur Pie Crust

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using a combination of all-purpose flour and cake flour. The all-purpose flour will give you a sturdy base for your crust, while the cake flour will add a touch of tenderness and flakiness.

Q: Can I make this crust by hand?

A: Yes, you can make this crust by hand! In fact, I prefer making it by hand because it allows me to get a feel for the dough and ensure that it’s nice and smooth.

Q: How do I store leftover pie crust?

A: If you have leftover pie crust, you can store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I use this crust for sweet pies?

A: Yes! This crust is perfect for sweet pies like apple or cherry. Just be sure to adjust the filling accordingly – you may want to add a little more sugar or spices to balance out the flavors.

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

A: To prevent your pie crust from becoming too brown, try using a pie shield or shielding with foil during baking. You can also try brushing the crust with an egg wash before baking – this will help create a beautiful golden brown color without overcooking the crust.

Q: Can I make this crust in advance?

A: Yes! You can make this crust up to 2 days in advance – simply wrap it tightly in plastic wrap and refrigerate until ready to use.

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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