unbaked pie crust recipe

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

I’ve been making this unbaked pie crust recipe for years, and it’s a staple in our household. It’s a simple yet delicious alternative to traditional baked pie crusts.

I love that it’s easy to make and requires no fuss. My kids enjoy helping me in the kitchen, and this recipe is perfect for them to get involved.

They can’t get enough of the flaky texture and the variety of fillings we can use. This recipe is great for family gatherings, potlucks, or just a quick weeknight dinner.

We’ve even used it as a base for savory pies like quiche and shepherd’s pie. The best part is that it’s a healthier option than traditional pie crusts, with less fat and calories.

I’ve experimented with different types of flour and fillings over the years, and I’m always amazed at how versatile this recipe is. It’s become a go-to for holidays, birthdays, and any special occasion.

My family loves it when I make individual mini pies using this crust – they’re perfect for snacking or as a dessert after dinner.

Unbaked Pie Crust Recipe

Unbaked Pie Crust Recipe

4.6 from 657 votes

This unbaked pie crust recipe is a versatile base for both sweet and savory pies. It is simple to make and yields a flaky, tender 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 granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold, cubed butter to the dry ingredients.
3Using a pastry blender or fork, 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.
5Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to overmix.
7The dough should be slightly crumbly but hold together when pressed.
8If the dough is too dry, add more water, one tablespoon at a time.
9If it is too wet, add more flour, one tablespoon at a time.
10Turn the dough out onto a lightly floured surface and gather it into a ball.
11Flatten the ball into a disk and wrap it in plastic wrap or parchment paper.
12Refrigerate the dough for at least 30 minutes to allow the gluten to relax and the butter to firm up.
13This step is crucial for a tender, flaky crust.
14If you need to refrigerate for longer, you can do so for up to 2 days.
15On a lightly floured surface, roll out the chilled dough using a rolling pin.
16Roll from the center outwards, turning the dough as you go to ensure an even thickness.
17Roll the dough to a thickness of about 1/8 inch, and to a size that is about 2 inches larger than your pie dish or pan in all directions.
18This will ensure that you have enough dough to cover the sides and bottom of the pie dish.
19Carefully transfer the rolled-out dough to your pie dish or pan.
20Press the dough gently into the bottom and sides of the dish.
21Trim the excess dough, leaving about 1 inch of overhang.
22Fold the overhang under itself, creating a neat edge.
23Crimp the edge using your fingers or a fork to create a decorative border.
24Cover the unbaked pie crust with plastic wrap or parchment paper and refrigerate until ready to use.
25This step is essential to prevent the dough from drying out or shrinking.
26You can refrigerate the unbaked pie crust for up to 2 days or freeze it for up to 1 month.
27If freezing, thaw the crust in the refrigerator overnight before using.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Pie dish or pan
Rolling pin
Plastic wrap or parchment paper

📊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, double the recipe and divide the dough in half before rolling out.

Watch Video Of How Unbaked Pie Crust Recipe Works

This unbaked pie crust recipe is always a good idea for any occasion. It is perfect for family gatherings, potlucks, or even a quick weeknight dessert.

It is also a great way to introduce my kids to cooking. They love helping me measure the ingredients and roll out the dough.

This recipe is also a great way to use up leftover ingredients. You can add different fillings to the crust, depending on what you have on hand.

This recipe is also a great way to use up leftover ingredients. You can add different fillings to the crust, depending on what you have on hand.

❓ Frequently Asked Questions About Unbaked Pie Crust

Q: What is an unbaked pie crust?

An unbaked pie crust is a type of pastry dough that is not baked before being filled with sweet or savory ingredients.

Q: Is an unbaked pie crust healthy?

Yes, an unbaked pie crust is generally healthier than traditional baked pie crusts because it has less fat and calories.

Q: Can I use this recipe for savory pies?

Yes, you can use this recipe as a base for savory pies like quiche or shepherd’s pie.

Q: How do I store leftover unbaked pie crust?

You can store leftover unbaked pie crust in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make individual mini pies using this recipe?

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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