Aida's Single Pie Crust
Master the art of homemade pie-making with Aida's Single Pie Crust recipe—a foolproof guide to creating a buttery, flaky crust that will elevate any pie to bakery-level perfection. This simple yet essential recipe combines pantry staples like all-purpose flour, salt, and cold, unsalted butter to achieve a tender texture and irresistibly rich flavor. The key techniques, from cutting the butter into the flour to chilling the dough for optimal flakiness, ensure success every time. With just 15 minutes of prep and a few basic tools, this versatile crust can be rolled out to cradle sweet or savory fillings alike. Perfect for a 9-inch pie plate, it’s your go-to for everything from fruit pies to quiches. Don't forget to chill the dough before and after rolling for a pie crust that holds its shape beautifully.
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Ingredients
- 1.25 cups all-purpose flour
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (cold, cut into small cubes)
- 3 tablespoons ice water
Directions
Step 1
In a medium mixing bowl, combine the all-purpose flour and salt. Stir gently to distribute evenly.
Step 2
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible.
Step 3
Slowly drizzle in the ice water, one tablespoon at a time, mixing gently with a fork or your hands. Add just enough water until the dough starts to come together and can be pressed into a ball. Do not overwork the dough as this will result in a tougher crust.
Step 4
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to chill.
Step 5
Once chilled, lightly flour a clean surface and a rolling pin. Roll out the dough into a circle approximately 12 inches in diameter and about 1/8 inch thick for a standard 9-inch pie plate.
Step 6
Transfer the rolled-out crust to the pie plate by gently folding it in half and laying it into the plate, then unfolding it. Press the crust into the bottom and up the sides of the plate, leaving about a 1-inch overhang.
Step 7
Trim any excess dough and crimp the edges as desired. Refrigerate the crust for an additional 10-15 minutes before adding your filling or blind baking, to ensure it holds its shape.
Nutrition Facts
| Serving size | (314.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1396 |
| Total Fat 97.5g | 0% |
| Saturated Fat 61.0g | 0% |
| Cholesterol 258.3mg | 0% |
| Sodium 609.1mg | 0% |
| Total Carbohydrate 114.6g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 0.4g | |
| Protein 16.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 45.4mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 185.8mg | 0% |
Source of Calories