one pie crust recipe

Written BySheba G Updated On
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The Best one pie crust recipe

I’ve been making pie crust from scratch for years, and I still get excited every time I take it out of the oven. My family loves it when I make a homemade pie, and this recipe is always a hit.

It’s perfect for special occasions or just a regular Tuesday night dinner. The best part about this recipe is that it’s so easy to make and requires only a few ingredients.

You can customize it with your favorite fillings, from classic apple to savory meat and vegetables. One of the things I love about this recipe is that it’s incredibly versatile – you can use it for sweet pies like cherry or blueberry, or savory pies like chicken pot pie or quiche.

It’s also a great way to get your kids involved in the kitchen, as they can help with rolling out the dough and mixing the filling. My kids love helping me make pies, and it’s a great way to spend quality time together as a family.

The smell of pie crust baking in the oven is one of my favorite smells in the world – it’s comforting and familiar, and it always makes me think of happy memories with my family.

Classic Pie Crust

Classic Pie Crust

4.9 from 1429 votes

A versatile and flaky pie crust recipe perfect for both sweet and savory pies. This recipe makes a single 9-inch crust.

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

🥘Ingredients

For the Dough

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

👨‍🍳Directions

1Preheat your oven to 425°F.
2This ensures the oven is hot and ready when your crust is assembled.
3In a large mixing bowl, combine the flour, salt, and sugar.
4This will be the base of your dough.
5Mix well to ensure all ingredients are evenly distributed.
6Add the cold cubed butter to the dry ingredients.
7Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
8This will create the flaky texture of the crust.
9Gradually add the ice-cold water to the mixture, mixing just until the dough comes together.
10Be careful not to overmix.
11The dough should be slightly crumbly but hold together when pressed.
12Turn the dough out onto a lightly floured surface and knead gently a few times until it forms a cohesive ball.
13You may need to add a bit more flour if the dough is too sticky.
14Roll out the dough on a lightly floured surface until it is about 1/8 inch thick and large enough to fit your 9-inch pie dish.
15The dough should be even and smooth.
16Carefully transfer the rolled-out dough to the pie dish, pressing it into the bottom and up the sides.
17Trim any excess dough from the edges, leaving about 1 inch of overhang.
18Crimp the edges of the crust with your fingers or a fork to create a decorative border.
19This will also help seal the crust.
20Place the pie dish in the preheated oven and bake the crust for 15-20 minutes, or until it is lightly golden and set.
21The crust should be firm to the touch and slightly puffed.
22Remove the crust from the oven and let it cool slightly before filling.
23This will prevent the crust from becoming soggy.

🔧Equipment

Mixing bowl
Pastry cutter or fork
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.

Watch Video Of How Classic Pie Crust Works

One of my favorite things about this recipe is that it makes two separate pie crusts – one for topping and one for bottoming – which means you can freeze them individually for later use. This is perfect for busy days when you need a quick dessert or snack.

Simply thaw them overnight in the fridge and bake as directed. You can also store them in an airtight container in your freezer for up to three months.

❓ Frequently Asked Questions About Pie Crust

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

A: You can use all-purpose flour or a combination of all-purpose and whole wheat flour for a nuttier flavor. If you’re using whole wheat flour, keep in mind that the crust may be slightly denser than one made with all-purpose flour.

Q: Can I use frozen butter for this recipe?

A: Yes, you can use frozen butter, but make sure to thaw it first before using it. Frozen butter can be harder to work with than cold butter, but it will still yield a delicious crust.

Q: How long does the dough need to chill before rolling it out?

A: The dough needs to chill for at least 30 minutes to allow the gluten in the flour to relax, making it easier to roll out. If you’re short on time, you can chill it for 15-20 minutes instead.

Q: Can I make this recipe by hand or do I need a stand mixer?

A: You can make this recipe by hand using a pastry blender or your fingers to mix the butter into the flour. However, if you have a stand mixer with a dough hook attachment, you can use that to save some time.

Q: How do I prevent the crust from shrinking during baking?

A: To prevent the crust from shrinking during baking, make sure to prick some holes in the bottom of the crust before baking. This allows steam to escape and prevents the crust from becoming misshapen.

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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