Hi, I am Linda from Cook Daily Recipe, and this pie crust recipe is my chill pill in dough form. If you want a pumpkin pie crust recipe or the best pie crust recipe for the holidays, you are in the right kitchen. I even keep a vegan pie crust recipe in my back pocket for plant based friends, plus a pie crust recipe with butter for classic flavor. If pecan pie calls your name, a pecan pie crust recipe waits below. I love a butter pie crust recipe when I want a flaky bite. You will feel the cool flour on your fingers, hear the butter cube clink, and smell a warm oven. We will work fast, we will laugh, and if a crumb falls, no one tattles.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pie Crust From Scratch Recipe
- 3) Ingredients for Pie Crust From Scratch
- 4) How to Make Pie Crust From Scratch
- 5) Tips for Making Pie Crust From Scratch
- 6) Making Pie Crust From Scratch Ahead of Time
- 7) Storing Leftover Pie Crust From Scratch
- 8) Try these Dessert next
- 9) Pie Crust From Scratch
- 10) Nutrition
1) Key Takeaways
I am Linda at Cook Daily Recipe and I keep pie simple. We chill butter. We add cold water. We mix until it clumps. The crust bakes golden and crisp.
You get a dough that rolls with ease. You get a shell that hugs any filling. The method favors calm hands and cool tools.
Short list. Clear steps. Results that taste like home. This suits a flaky crust lover and a busy cook.
2) Easy Pie Crust From Scratch Recipe
I reach for this pie crust recipe when guests text I am on my way and my coffee still sits warm. The same pie crust recipe works for a slow weekend bake or a fast midweek plan. Two words rule here cold butter. Cold water. The rest follows.
I test this often so you do not worry. We want tender layers and snap on the rim. We use all purpose flour for structure. We use real butter for flavor that sings without noise. We work fast and light so gluten stays relaxed and friendly.
Think of the dough like wet sand that barely holds when squeezed. That feel tells you the water hits the sweet spot. If the dough looks dry, I add a spoon of ice water. If it sticks, I dust a whisper of flour. Calm moves bring reliable results.
3) Ingredients for Pie Crust From Scratch
All purpose flour I like a cup that is spooned and leveled so we keep the mix balanced. The flour gives shape yet leaves room for flakes. For a classic pie crust feel, this choice stays steady.
Fine salt A small pinch wakes flavor. It tames any dull edge and lets butter taste bright. I avoid large crystals as they leave random bites.
Sugar I keep one spoon for light sweetness and browning. It helps color and adds fragile crunch. You can skip it for a savory bake.
Cold unsalted butter Small cubes chill in the bowl. Butter melts in the oven and makes pockets. Those pockets turn into layers. That is homemade pie crust magic that we all chase.
Ice water I add one spoon at a time. The dough starts crumbly then holds when pressed. Cold water keeps butter firm so flakes form clean.
Extra flour A dust on the counter protects the sheet as we roll. Too much blocks layers. A light coat works best and keeps the butter crust tender.
4) How to Make Pie Crust From Scratch
Step one Chill the bowl and the butter. Cold tools give you time. You mix without smear and keep clean bits of fat for lift.
Step two Whisk flour, salt, and sugar. Add the butter cubes. Rub with fingertips or cut with a pastry blender until you see pea size bits and sandy crumbs. This mix supports both strength and flake.
Step three Sprinkle in ice water. Toss with a fork. Pinch a small clump. If it holds, stop. If it crumbles, add one more spoon. Gather the mass and press into a round disc.
Step four Wrap the disc and rest it in the fridge. Rest lets flour hydrate and butter firm. The dough rolls smoother and cracks less.
Step five Dust the counter with flour. Roll from the center out. Rotate the sheet with each pass. When the circle fits your plate with a small overhang, you are set.
Step six Set the dough in the plate. Let it sink into the corner. Trim and crimp as you like. For blind bake, line with parchment, add weights, and bake until pale gold. Pull the weights and bake a touch more for a crisp base.
5) Tips for Making Pie Crust From Scratch
Cold stays king. I chill butter, bowl, and even the rolling pin on warm days. That practice builds clean layers and keeps edges sharp. For an all butter pie crust feel, this helps a lot.
Use light hands. Press not pound. A gentle roll avoids tough chew. If the sheet sticks, lift and dust a small shake of flour. Do not flood the board.
Match bake to filling. For pumpkin pie crust recipe plans, blind bake to a deeper gold. For juicy fruit bakes, brush the base with egg white to block sogginess. Small tweaks bring neat slices.
6) Making Pie Crust From Scratch Ahead of Time
I build two discs on a quiet night and I feel calm the next day. Wrap each disc tight and tuck in the fridge. The dough keeps shape and flavor for two days with no fuss.
For longer plans, freeze the discs. Label and date so you track the stash. Thaw in the fridge until cool yet pliable. That way the structure holds and the roll goes smooth.
This method helps when a vegan pie crust recipe sits on your menu or when a pie crust recipe with butter takes the lead. The base stays ready for sweet or savory bakes.
7) Storing Leftover Pie Crust From Scratch
Leftover dough wraps well and rests fine for two days in the fridge. Press scraps together and form a small disc. Later, roll thin and bake into sugar dusted twists.
A baked shell cools on a rack until firm. I keep it covered and room cool for one day. For longer storage, I bag it and freeze. Thaw uncovered to keep a crisp bite.
For pie fans, this plan saves time. It fits a butter pie crust recipe weekend and a quick weekday tart. The best pie crust recipe is the one you can pull fast.
8) Try these Dessert next
9) Pie Crust From Scratch
Simple Pie Crust Recipe You Can Trust Every Time
Ingredients
- 2 cups all purpose flour spooned and leveled
- 1 tablespoon sugar optional
- 1 teaspoon fine salt
- 1 cup cold unsalted butter cut in small cubes
- 6 to 8 tablespoons ice water plus a splash if needed
- Extra flour for dusting
Instructions
- Chill the butter and a mixing bowl. Cold gear keeps the dough short and flaky.
- Whisk flour, sugar, and salt in the bowl. Toss in butter and rub with fingers or cut with a pastry cutter until the mix looks like pea sized crumbs.
- Sprinkle in ice water, one tablespoon at a time. Stir with a fork until the dough clumps when pinched. Stop when it holds together.
- Turn the dough onto the counter. Press into a thick disc. Wrap and rest in the fridge for at least 45 minutes.
- Lightly flour the counter. Roll the disc from the center out with gentle strokes. Rotate the dough often to avoid sticking.
- Lift the sheet of dough into a 9 inch pie plate. Let the dough slump into the corners. Trim extra dough and crimp the edge.
- For a blind bake, chill the shell for 15 minutes, line with parchment, fill with pie weights, and bake at 400 F for 15 minutes. Remove weights and bake 5 to 10 minutes more until pale gold.
10) Nutrition
One slice of a nine inch crust offers about two hundred ten calories. Fat sits near fourteen grams with nine grams saturated. Carbs rest near nineteen grams. Protein lands close to three grams. Sodium stays moderate. Values change with brand and bake time.
For plant based swaps, dairy free fat shifts the numbers a bit. For nut add ins, fiber and minerals rise a touch. That said, pie lives in balance and joy. Share a slice. Save a slice.
Questions or feedback reach me at Cook Daily Recipe. I listen and I tweak. We learn together and keep baking better crusts each time.
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