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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Refrigerate the pie shell for 30 minutes before filling or pre-baking to help prevent shrinkage during baking.
Nutrition Facts
| Serving size | (327.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1444.8 |
| Total Fat 97.5g | 0% |
| Saturated Fat 61.0g | 0% |
| Cholesterol 258.3mg | 0% |
| Sodium 609.1mg | 0% |
| Total Carbohydrate 127.2g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 13.0g | |
| Protein 16.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 45.5mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 186.1mg | 0% |
Source of Calories