Single Crust Pastry
Master the foundation of any great pie with this foolproof Single Crust Pastry recipe! Made with simple ingredients like all-purpose flour, cold unsalted butter, and a touch of sugar, this recipe is your go-to for buttery, flaky perfection. The secret lies in chilling the dough and using just enough ice water to bring it together without overworking it, ensuring a tender texture every time. Whether you're lining it with pie weights for a golden blind-baked base or freezing it for convenient future use, this versatile homemade crust is ideal for sweet and savory creations alike. Perfect for pies, tarts, or quiches, this recipe will elevate your baking game with professional-quality results right from your kitchen!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cut into cubes)
- 3 tablespoons Ice water
- Optional egg wash (egg yolk mixed with water)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized butter pieces remaining.
Sprinkle 1 tablespoon of ice water over the mixture and gently stir with a fork. Add more water, 1 tablespoon at a time, until the dough begins to come together but is not sticky. You may need slightly more or less than 3 tablespoons depending on your flour and climate.
Turn the dough out onto a lightly floured surface. Gently press and gather it together into a flat disk. Avoid overworking the dough to maintain flakiness.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to rest and chill.
When ready to use, roll the dough out on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer it to your pie dish, gently pressing it into the bottom and sides.
Trim the excess dough around the edges, leaving about 1/2 inch of overhang. Tuck the overhang under itself and crimp the edges as desired.
If pre-baking the crust (blind baking), prick the bottom with a fork, line it with parchment paper, and fill it with pie weights. Bake in a 375°F (190°C) oven for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until lightly golden.
Use as desired for your recipe or freeze unbaked crust for later use.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.9 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 51 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 196 mg | 4% | |
*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.
