Light Pie Crust
Achieve the perfect foundation for your favorite pies with this Light Pie Crust recipe—a foolproof blend of simplicity and flavor. This buttery, flaky crust is made with just a handful of pantry staples: all-purpose flour, unsalted butter, a touch of sugar, and a pinch of salt, elevated with just the right amount of ice water for that delicate texture. Ideal for sweet or savory pies, this dough comes together in just 20 minutes and offers a tender, melt-in-your-mouth consistency thanks to precise butter incorporation and proper chilling. Whether you’re baking it to golden perfection before filling or pairing it with a luscious homemade filling, this recipe ensures beautifully crisp edges and a light, even texture every time. Perfect for pie lovers seeking the ultimate buttery crust that’s as easy to work with as it is to devour!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons ice water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk together until evenly mixed.
Cut the unsalted butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter remaining. Be careful not to overwork the dough.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your hands. Stop adding water once the dough holds together when pressed. You may not need all 6 tablespoons of water.
Turn the dough out onto a lightly floured surface. Use your hands to gently gather the dough into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.
When ready to use, remove the dough from the refrigerator and roll it out on a floured surface to your desired thickness. Use it as a base for your favorite pie recipe.
If baking the crust before filling, preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 5–10 minutes or until golden brown.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 346 mg | 7% | |
*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.
