Pie Shell
Master the art of creating the perfect homemade pie shell with this easy, foolproof recipe. Made with simple, pantry-friendly ingredients like all-purpose flour, unsalted butter, sugar, and a touch of ice water, this buttery, flaky crust is the ideal foundation for both sweet and savory pies. The key to its irresistible texture is using ice-cold butter and handling the dough minimally to ensure tenderness. Whether baked solo for a custard or cream pie or filled and baked for a hearty classic, this versatile pie crust will elevate any recipe. With clear step-by-step instructions and tips for blind baking, you'll achieve professional-quality results every time. Perfect for your next holiday dessert or weekend baking project, this pie shell recipe is a must-have in your kitchen repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
Instructions
Chill your butter in the freezer for 10-15 minutes to ensure it is very cold.
In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.
Cut the cold unsalted butter into small cubes and add it to the flour mixture.
Using a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter visible.
Slowly add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough begins to come together but is still slightly crumbly.
Turn the dough out onto a clean countertop and press it together into a disk. Avoid over-kneading to keep the dough tender.
Wrap the dough disk tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
When ready to use, remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness.
Carefully transfer the rolled-out dough to your pie dish, pressing gently into the edges. Trim any excess dough, leaving about a 1-inch overhang, and crimp or flute the edges as desired.
If pre-baking the crust, prick the bottom of the shell with a fork to allow steam to escape, line it with parchment paper, and fill with pie weights or dried beans.
Bake in a preheated oven at 375°F (190°C) for 12-15 minutes for a partially baked shell, or until golden and fully baked for a standalone crust.
Let the pie shell cool completely before filling, or proceed with your preferred pie recipe.
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.
