Pie crust is the foundation of any great pie. It is a simple dough made from flour, butter, and water, baked until crisp and golden. This crust provides the perfect base for sweet or savory pies.
A good pie crust is tender, flaky, and easy to handle. Making it from scratch is simple, and it gives your pies a homemade, fresh taste that store-bought crusts cannot match.
Why You’ll Love This Pie Crust Recipe
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Flaky and Tender: Every bite has a light, delicate texture that melts in your mouth.
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Easy to Make: Simple ingredients and steps make it beginner-friendly.
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Versatile: Works for sweet pies, savory pies, quiches, and tarts.
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Fresh Homemade Flavor: Adds a natural, buttery taste that store-bought crusts lack.
Pre-preparation of Pie Crust Recipe
Before making pie crust, chill your butter and water. Measure all ingredients accurately. Keep a clean surface ready for rolling out the dough.
Ingredients
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2 ½ cups all-purpose flour
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1 cup unsalted butter, cold and cubed
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1 tsp salt
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1 tsp sugar (optional, for sweet pies)
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6–8 tbsp ice water
Instructions
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Mix Dry Ingredients: In a bowl, combine flour, salt, and sugar.
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Cut in Butter: Use a pastry cutter or fingers to blend butter until the mixture resembles coarse crumbs.
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Add Water: Gradually mix in ice water until dough forms.
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Chill Dough: Wrap in plastic and refrigerate for 1 hour.
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Roll Out: Roll dough on a floured surface to fit your pie pan.
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Bake: Pre-bake if needed or fill and bake according to your pie recipe.
FAQs About Pie Crust Recipe
Can I make pie crust ahead of time?
Yes, you can make it a day ahead and store in the fridge. It can also be frozen for up to a month.
How do I prevent a soggy bottom crust?
Blind bake the crust before adding fillings, or brush it with egg wash.
Can I use margarine instead of butter?
Yes, but butter gives better flavor and flakiness.
Why does my pie crust shrink?
Overworking the dough or not chilling it properly causes shrinking.
