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.

Nutriscore Rating: 52/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter
• 0.5 teaspoons Salt
• 1 tablespoon Granulated sugar
• 6 tablespoons Ice water

Directions

Step 1

Chill your butter in the freezer for 10-15 minutes to ensure it is very cold.

Step 2

In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.

Step 3

Cut the cold unsalted butter into small cubes and add it to the flour mixture.

Step 4

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.

Step 5

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.

Step 6

Turn the dough out onto a clean countertop and press it together into a disk. Avoid over-kneading to keep the dough tender.

Step 7

Wrap the dough disk tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Let the pie shell cool completely before filling, or proceed with your preferred pie recipe.

Nutrition Facts

Serving size	(517.5g)

Amount per serving	% Daily Value*
Calories	1955.6

Total Fat 98.9g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat g
Cholesterol 248mg	0%
Sodium 1200.8mg	0%
Total Carbohydrate 241.4g	0%
Dietary Fiber 8.2g	0%
Total Sugars 13.1g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 64.8mg	0%
Iron 13.9mg	0%
Potassium 345.6mg	0%

*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.

Source of Calories

Fat: 44.9%

Protein: 6.4%

Carbs: 48.7%