Basic Pie Pastry Crust Tips Tricks
Master the art of creating a buttery, flaky pie crust with this foolproof recipe for Basic Pie Pastry Crust, paired with expert tips and tricks to guarantee success every time. Made from simple pantry staples like all-purpose flour, cold cubed butter, and a touch of salt (plus optional sugar for sweetness), this versatile dough comes together in just 20 minutes of prep. Learn the secrets to achieving perfect consistency with ice water, keeping your dough chilled for optimal flakiness, and rolling it out with ease. Whether you're crafting a sweet fruit pie, a savory quiche, or a show-stopping holiday dessert, this go-to recipe ensures a tender, golden crust every time. Ideal for beginners and seasoned bakers alike, this guide will help you elevate your pie-making game with precision and confidence. Perfect for any season, any pie!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweetness)
- 6 tablespoons Ice water
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
2. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Gradually add ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Stop when the dough just begins to hold together but is not sticky. You may not need all 6 tablespoons of water.
4. Turn the dough out onto a clean surface and gently bring it together into a ball. Divide the dough in half and flatten each portion into a 1-inch-thick disc. Wrap each disc tightly in plastic wrap.
5. Chill the dough in the refrigerator for at least 1 hour (or up to 2 days) before rolling out. This helps the gluten relax and ensures a flaky crust.
6. When ready to use, lightly flour a clean surface and your rolling pin. Roll the dough into a circle about 2 inches larger than your pie dish, rotating and lightly flouring as needed to prevent sticking.
7. Carefully transfer the rolled-out dough into the pie dish, pressing gently to fit it into the corners. Trim any excess dough, leaving a 1/2-inch overhang if desired for crimping or decoration.
8. Proceed with filling and baking as per your pie recipe instructions, or blind-bake the crust if your recipe calls for a pre-baked shell.
9. For a glossy, golden finish, brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon water) before baking.
10. Chill the prepared pie in the refrigerator for at least 30 minutes before baking to prevent shrinking and ensure a tender crust.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
