Go Back

Pie Crust

Jen Paleracio
The all-butter pie crust is simply divine - rich, flaky, and full of buttery goodness that will make your taste buds dance with joy!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American

Equipment

  • 9" Pie dish
  • Rolling Pin
  • Large mixing bowl
  • Pie weights

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1/2 cup or one stick of unsalted butter, cubed
  • 3-4 tablespoons ice cold water, more if the dough still too dry

Instructions
 

  • Combine the flour, salt, and sugar in a bowl. Add the cold, cubed butter to the bowl and use a pastry cutter or your hands to work the butter into the flour mixture until the mixture resembles coarse sand.
  • Slowly add the ice water, a tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. See NOTE #1
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat your oven to 425ºF. Remove the dough from the refrigerator. Dust your work surface with flour and roll the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish. Trim excess dough, leaving about 1/2 inch overhang.
  • Fold the overhanging dough under itself and crimp the edges using your fingers or a fork. See NOTE #2
  • To prevent the crust from puffing up during baking, prick the bottom of the crust with a fork. Place the crust in the fridge for another 15 minutes.
  • Remove the crust from the fridge, line it with parchment paper or aluminum foil, and fill it with pie weights or dried beans. See NOTE #3
  • Bake the crust for 15 minutes. Remove the weights and parchment paper and bake for an additional 5-10 minutes, or until the crust is lightly golden
  • Let the crust cool completely before filling it with your desired pie filling.

Video

Notes

NOTE #1: It is important not to overwork the dough, as this can result in a tough and chewy texture. When you overwork the dough, the gluten in the flour is activated, which makes the dough tough. The fat in the dough can melt, resulting in a greasy and heavy texture. This makes it difficult to roll out the dough and can negatively affect the overall taste and texture of the pie. 
To avoid overworking the dough, it is important to handle it as little as possible. Mix the ingredients together until just combined, and then roll out the dough quickly and efficiently. Make sure to keep the dough chilled throughout the process, as this can help prevent the fat from melting and the gluten from activating. 
 
NOTE #2: FLUTED EDGES are a classic way to finish off a pie crust, and it's easy to do with a bit of patience. Here's how to get started: 
  1. Use your fingers to create a fluted edge. Starting at one end, use your thumb and index finger to gently pinch the dough, creating a V-shape. Move your fingers about 1/2 inch apart and pinch again. Continue all the way around the edge of the pie crust until you reach the beginning.
  2. For a more defined fluted edge, you can use a fork or a special tool called a pastry crimper. Simply press the tines of the fork or the crimper into the dough at regular intervals, making sure to keep the spacing consistent. This will create a uniform fluted edge that looks quite elegant. 
 
NOTE #3: What are pie weights? Pie weights are small, often ceramic, balls that are used to weigh down the pie crust during baking. They are important to use to prevent the crust from puffing up or shrinking while it bakes. When a pie crust is baking, steam is created which causes the dough to rise and expand. This can lead to a bubbly or uneven crust, and can also cause the sides of the crust to shrink down the sides of the pie dish. Additionally, the pie weights also help to distribute heat evenly across the crust, which can result in a more evenly baked crust. You can also use uncooked rice or beans as pie weights. 
 
DID YOU MAKE THIS RECIPE? Follow us on Instagram at #leanbellaskitchen
Make sure to come back to this post and give us star ratings and reviews. in
 
Keyword all-purpose flour, baking, blind baking, butter, chilled, cold water, dessert, flaky crust, fluting, holiday baking, par baking, pie crust, rolling pin, salt, sugar