One Pie Shell
Master the art of pie-making with this simple yet foolproof recipe for a single pie shell! Featuring just five pantry staples—like all-purpose flour and cold, cubed unsalted butter—this classic pastry crust comes together effortlessly in about 15 minutes of prep time. With a buttery, flaky texture and an optional touch of granulated sugar for sweet pies, this versatile crust is perfect for any creation, from fruit-filled favorites to savory quiches. Key tips, like chilling the dough for at least an hour and refrigerating the assembled shell before baking, ensure a tender, professional finish every time. Whether you’re a seasoned baker or a first-timer, this essential recipe for a homemade pie crust will elevate all your baking adventures!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 0.25 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 3 tablespoons Ice water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Drizzle 1 tablespoon of ice water over the mixture. Gently toss with a fork or your fingers to combine. Repeat, adding one tablespoon of ice water at a time, until the dough just comes together when pressed. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a round disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour before rolling out.
After chilling, remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter and 1/8 inch thick.
Carefully transfer the rolled-out dough into a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate, being careful not to stretch it.
Trim any excess overhang, leaving about 1/2 inch around the edges. Fold the overhang under itself and crimp or flute the edges as desired.
Refrigerate the pie shell for 30 minutes before filling or pre-baking to help prevent shrinkage during baking.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 159 mg | 3% | |
*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.
