This straightforward pie crust recipe comes collectively in minutes within the blender or meals processor! It’s a shortcut that produces a buttery, flaky pie crust with fantastic taste each time. Discover ways to make pie dough from scratch, after which bake it along with your favourite fillings.
A pie is barely nearly as good as its crust, and a superb crust comes all the way down to good dough. My pie crust recipe is THAT dough. Even higher, I make it with a shortcut utilizing my meals processor. That is the quickest pie crust recipe I’ve ever made, and I exploit it for every little thing from pies to quiche. If in case you have a vacation or event for pie developing, I simply know you’re going to like how straightforward it’s!
Why This Simple Recipe Nails the Excellent Pie Crust
- Flaky, however not fragile. This crust is sturdy sufficient to help all of your favourite pie fillings, however nonetheless melt-in-your-mouth flaky due to an ideal fat-to-flour ratio.
- Buttery and flavorful. They name it an all-butter crust for a cause! Butter makes a constantly flaky, scrumptious pie dough that gained’t crumble, with out the necessity for lard or shortening.
- A fast newbie’s shortcut. I’m right here to set the file straight: You don’t must be a grasp baker to make a pie crust from scratch. Really, all you want is a blender! This recipe makes it straightforward, and nonetheless produces a golden, flaky crust, the way in which it must be.
- Make it forward. You possibly can double the recipe to organize batches of dough and freeze them for later. Thaw them whenever you want them for a home made flaky pie crust that’s chilly and able to roll.
Collect Your Elements
The right flaky pie crust recipe comes all the way down to one of many shortest ingredient lists: flour, fats, and water (plus slightly salt to boost the flavour). That’s precisely what you’ll discover right here! I’ve included notes under, and you’ll discover the total, printable recipe card on the backside of the submit together with step-by-step images.
- Flour – All-purpose is probably the most constant. I haven’t examined this recipe but with different flours.
- Ice Water – Emphasis on “ice” chilly!
- Butter – This also needs to be chilly from the fridge. I favor to make use of unsalted butter, however salted butter additionally works. On this case, you possibly can skip any added salt within the recipe.
Ought to I Put Sugar in My Pie Crust?
I don’t, however I additionally love to make use of this crust for savory recipes, like quiche Lorraine. For those who’d favor slightly sweetness in your pie crust, be at liberty so as to add as much as 1 tablespoon of sugar to the dough (add it in with the flour and salt).
Is It Higher to Use Butter or Shortening?
In my home, butter is at all times higher! That being stated, each butter and shortening yield a flaky crust. Pie crusts made with shortening could be barely flakier with neater edges, whereas butter crusts are lighter and extra flavorful.
Ideas for Success
- Chill every little thing earlier than you begin. The key to good pie crust is holding issues COLD. On hotter days, I’ll even pop the bowl of my meals processor into the freezer for 5-10 minutes beforehand. Hold your butter within the fridge till you’re prepared to make use of it. It additionally helps to drop an ice dice within the ice water, so it stays chilly whilst you work.
- Add water slightly at a time. Do that so that you don’t unintentionally add an excessive amount of water all of sudden. In case your dough is simply too moist, you’ll want so as to add extra flour, which may make the completed crust robust. Alternatively, in case your dough is simply too dry, you’ll find yourself with a crumbly crust whenever you go to roll it out.
- Don’t overmix. Identical to mixing the batter or dough for any baked items, make certain to not overblend the dough substances. The dough must be clumped collectively and never overly sticky whenever you take away it from the meals processor.
- Hold the dealing with to a minimal. The much less you deal with the pie dough after mixing, the flakier your crust can be!
- Chunks of butter are a superb factor. If you divide the dough into two balls, search for flecks and layers of butter within the dough. That’s an indication of a flaky pie dough.
Methods to Use Your Selfmade Pie Crust
This meals processor pie crust recipe makes a double crust (as in, two pie crusts). You need to use it to make two separate pies or one pie with a prime and backside crust. After that, the chances are countless! Slice the highest crust into strips to weave a lattice crust, or attempt considered one of these recipes:
- Traditional pies. Nicely, duh! Use your pie crust in your favourite home made pies, whether or not that’s pumpkin pie, apple pie, berry pie, or in any other case.
- Savory recipes. This recipe is the right flaky crust for hen or turkey pot pie, spinach quiche, or straightforward home made tomato tart.
- Different makes use of. I really like turning leftover pie crust trimmings into pinwheel cookies!
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- Meals Processor – This makes fast work of mixing the flour, salt, and butter. You can too use a pastry cutter when you’re working by hand.
- Bench Scraper – Helpful for dividing the dough and cleansing up your work floor.
- Rolling Pin – A sturdy rolling pin helps roll the dough easily.
- Pie Pan – Use your favourite 9-inch pie dish; steel, glass, or ceramic all work!
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Mix the substances. Within the bowl of a meals processor, pulse collectively flour and salt. Add butter and blend till it resembles a rough meal.
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Add water. With the machine operating, slowly add ice water and course of till a dough comes collectively. Add extra water if the dough appears too dry.
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Form and chill the pie dough. Divide the dough into two equal-sized balls and flatten into disks. Wrap every disk in plastic wrap and chill not less than 1 hour earlier than rolling out.
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Roll out the crust. Roll the dough out on a floured floor after which place it in a pie pan.
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Fill the crust. Fill along with your alternative of pie filling. Roll out the second dough disk and place it over the pie filling.
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Bake. Bake in keeping with your recipe instructions.
Serving: 1Slice | Energy: 172kcal | Carbohydrates: 14g | Protein: 2g | Fats: 11g | Saturated Fats: 7g | Ldl cholesterol: 30mg | Sodium: 101mg | Potassium: 24mg | Fiber: 0g | Sugar: 0g | Vitamin A: 355IU | Calcium: 6mg | Iron: 0.9mg
Dietary data is an estimate and offered as courtesy. Values could range in keeping with the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
Learn how to Make a Flaky Pie Crust
Get your chilly butter out of the fridge and chop it into cubes, and let’s make this straightforward home made pie crust following the detailed directions under. The step-by-step images are right here to assist!
- Combine the dry substances. Mix the flour and salt in your meals processor, and pulse a couple of instances.
- Add butter. Subsequent, add the butter and pulse once more to kind a rough meal (it ought to look crumbly, with a lot of lumps). It’s superb if some lumps of butter are bigger than others.
- Add water. Measure out ¼ cup of ice water. With the meals processor nonetheless operating, drizzle the water into the dough 1 tablespoon at a time till the dough comes collectively in massive clumps. Chances are you’ll want so as to add slightly extra water if the dough remains to be dry.
- Divide and chill the dough. Now, empty the dough from the processor. Use your arms to divide and form the dough into two equal-sized balls. Then, flatten each right into a disc.
- Chill the dough. Wrap the discs in plastic wrap and place them within the fridge for an hour. You’re able to assemble and bake your pie!
Can I Make This With no Meals Processor?
Positive! For those who don’t have a meals processor or blender, you possibly can nonetheless make a easy pie dough with slightly elbow grease. On this case, lower the butter into the flour combination by hand utilizing a fork or pastry cutter. Slowly stir the ice water into the dough, slightly at a time, simply till massive clumps kind. Then proceed with the recipe as directed.
Learn how to Roll Out a Pie Crust
When your dough has chilled for not less than an hour, it’s able to be rolled out. You’ll want a clear countertop, some flour, and a rolling pin. Take out your dough, and comply with these steps:
- Begin with the underside crust. I like to recommend working with one crust at a time. Use a rolling pin to softly roll out the primary dough disc to a fair thickness. Intention for an 11 to 12-inch circle that’s about ⅛-inch thick, massive sufficient to slot in a 9-inch pie plate. Press the dough into your pie pan. At this stage, you possibly can blind-bake the crust (see under) or skip this step and go for a completely baked crust.
- Fill the crust. Subsequent, unfold your alternative of pie filling into the ready crust, whether or not that’s apple, pecan, pumpkin, cherry, peach, and so forth.
- Add the second crust. Roll out the second dough disc. Place it over the pie filling, then seal and flute or crimp the perimeters. If wanted, use a knife to chop small vent holes within the prime crust to permit the steam to flee.
- Bake. Comply with the baking instructions on your chosen pie recipe.
Blind-Baking a Crust
Some recipes name for {a partially} baked pie crust (additionally known as a blind-baked or par-baked crust) to make sure a crispy, sturdy backside crust that holds up in opposition to the filling. On this case, after you’ve added your backside crust to the pie pan, you’ll must bake the unfilled crust within the oven earlier than you fill it. I embrace blind baking in recipes like my ham and cheese quiche, however right here’s a brief overview:
- Add weights to the dough. When you’ve rolled out and tucked the underside crust into your pie plate, line the crust with parchment paper and add pie weights (rice or dried beans will even work right here).
- Par-bake. Bake the crust at 350ºF for quarter-hour till it’s flippantly golden. Afterward, permit it to chill barely earlier than you fill it.
Storage and Freezing
- Refrigerate. When you’ve ready your dough, maintain it refrigerated till you’re able to roll it out and bake it. You can too put together the crust in a pie plate and maintain it tightly wrapped till it’s time to fill and bake the pie.
- Freeze the pie dough. This home made pie crust freezes like a dream. It’s nice to make forward of time because of this. After you’ve ready the dough, divide and form it into two discs, and wrap them in plastic wrap. Freeze the pie dough for as much as 3 months, and thaw it in a single day within the fridge earlier than you roll it out.
