Single Crust Sweet Pastry Pie Shell
Create the perfect foundation for your favorite sweet pie with this irresistible Single Crust Sweet Pastry Pie Shell. This buttery, tender crust comes together effortlessly with pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla extract for a hint of warmth and flavor. The addition of a single egg yolk ensures a rich, melt-in-your-mouth texture, while cold, cubed butter gives the pastry its signature flaky layers. With just 20 minutes of prep time and a simple chilling-and-baking process, this recipe is ideal for everything from creamy custard pies to luscious fruit tarts. Whether you’re hosting a holiday gathering or satisfying a dessert craving, this versatile and foolproof pie shell will elevate any filling to pie perfection.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cut into small cubes)
- 1 Egg yolk
- 2 tablespoons Ice water
- 0.5 teaspoons Vanilla extract
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
Add the cold, cubed unsalted butter to the bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
In a small bowl, whisk together the egg yolk, ice water, and vanilla extract until well combined.
Drizzle the wet ingredients over the butter-flour mixture. Use a fork or your hands to gently mix until the dough just comes together. If the mixture is too dry, add a teaspoon of ice water at a time until the dough holds together when pressed.
Turn the dough out onto a lightly floured surface. Gently shape it into a disk without overworking it. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes to chill.
Once chilled, remove the dough from the refrigerator. Roll it out on a lightly floured surface to about 1/8-inch thick, ensuring it is large enough to fit your pie dish with some overhang.
Carefully transfer the rolled-out pastry to your pie dish. Press it gently into the corners and sides of the dish without stretching the dough.
Trim any excess dough hanging over the edges, leaving about a 1/2-inch border. Fold the edge under itself and crimp or decorate as desired.
If baking the pie shell completely (for a cream pie or tart), prick the bottom of the shell with a fork to prevent bubbling. Line the shell with parchment paper and fill with pie weights or dried beans.
Preheat the oven to 375°F (190°C). Bake the pastry shell for 12-15 minutes, or until the edges start to turn golden. Remove the parchment paper and weights, then bake for an additional 5 minutes to fully cook the bottom if needed.
Let the pie shell cool completely before filling it with your desired sweet pie filling.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 26.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 209 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.
