This simple pie crust recipe comes collectively in minutes within the blender! It’s a shortcut that produces a buttery, flaky pie crust with great taste each time. Discover ways to make pie dough from scratch, after which bake it together with your favourite fillings.
A pie is barely pretty much as good as its crust, and a great crust comes right 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 take advantage of it for all the pieces from pies to quiche. If in case you have a vacation or event for pie arising, I simply know you’re going to like how simple it’s!
Why This Straightforward Recipe Nails the Good Pie Crust
- Flaky, however not fragile. This crust is sturdy sufficient to assist all of your favourite pie fillings, however nonetheless melt-in-your-mouth flaky because of an ideal fat-to-flour ratio.
- Buttery and flavorful. They name it an all-butter crust for a motive! 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 document straight: You don’t should be a grasp baker to make a pie crust from scratch. Really, all you want is a blender! This recipe makes it simple, and nonetheless produces a golden, flaky crust, the best way it needs to 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 do-it-yourself flaky pie crust that’s chilly and able to roll.
Collect Your Substances
The proper flaky pie crust recipe comes right down to one of many shortest ingredient lists: flour, fats, and water (plus a bit salt to boost the flavour). That’s precisely what you’ll discover right here! I’ve included notes beneath, and you’ll discover the total, printable recipe card on the backside of the publish together with step-by-step photographs.
- Flour – All-purpose is essentially the most constant. I haven’t examined this recipe but with various flours.
- Ice Water – Emphasis on “ice” chilly!
- Butter – This also needs to be chilly from the fridge. I choose to make use of unsalted butter, however salted butter additionally works. On this case, you’ll be able to 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. When you’d choose a bit 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 mentioned, 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 all the pieces earlier than you begin. The key to good pie crust is retaining issues COLD. On hotter days, I’ll even pop the bowl of my meals processor into the freezer for 5-10 minutes beforehand. Maintain 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 a bit at a time. Do that so that you don’t by accident add an excessive amount of water abruptly. In case your dough is just too moist, you’ll want so as to add extra flour, which may make the completed crust robust. However, in case your dough is just too dry, you’ll find yourself with a crumbly crust whenever you go to roll it out.
- Don’t overmix. Similar to mixing the batter or dough for any baked items, be sure to not overblend the dough elements. The dough needs to be clumped collectively and never overly sticky whenever you take away it from the meals processor.
- Maintain the dealing with to a minimal. The much less you deal with the pie dough after mixing, the flakier your crust might be!
- Chunks of butter are a great factor. Once 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 should use it to make two separate pies or one pie with a prime and backside crust. After that, the probabilities are limitless! Slice the highest crust into strips to weave a lattice crust, or strive considered one of these recipes:
- Basic pies. Nicely, duh! Use your pie crust in your favourite do-it-yourself pies, whether or not that’s pumpkin pie, apple pie, berry pie, or in any other case.
- Savory recipes. This recipe is the proper flaky crust for hen or turkey pot pie, spinach quiche, or simple do-it-yourself tomato tart.
- Different makes use of. I 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 – Useful 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 elements. 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 together 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 supplied as courtesy. Values might fluctuate in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
Easy methods to Make a Flaky Pie Crust
Get your chilly butter out of the fridge and chop it into cubes, and let’s make this simple do-it-yourself pie crust following the detailed directions beneath. The step-by-step photographs are right here to assist!
- Combine the dry elements. 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 number of lumps). It’s advantageous 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 giant clumps. Chances are you’ll want so as to add a bit 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 every one 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 out a Meals Processor?
Positive! When you don’t have a meals processor or blender, you’ll be able to nonetheless make a easy pie dough with a bit elbow grease. On this case, reduce the butter into the flour combination by hand utilizing a fork or pastry cutter. Slowly stir the ice water into the dough, a bit at a time, simply till giant clumps kind. Then proceed with the recipe as directed.
Easy methods 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 observe 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 good thickness. Intention for an 11 to 12-inch circle that’s about ⅛-inch thick, giant sufficient to slot in a 9-inch pie plate. Press the dough into your pie pan. At this stage, you’ll be able to blind-bake the crust (see beneath) 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. Observe the baking instructions in your chosen pie recipe.
Blind-Baking a Crust
Some recipes name for {a partially} baked pie crust (additionally referred to as a blind-baked or par-baked crust) to make sure a crispy, sturdy backside crust that holds up towards the filling. On this case, after you’ve added your backside crust to the pie pan, you’ll have to bake the unfilled crust within the oven earlier than you fill it. I embody 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 may even work right here).
- Par-bake. Bake the crust at 350ºF for quarter-hour till it’s frivolously golden. Afterward, enable it to chill barely earlier than you fill it.
Storage and Freezing
- Refrigerate. When you’ve ready your dough, hold 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 hold it tightly wrapped till it’s time to fill and bake the pie.
- Freeze the pie dough. This do-it-yourself 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.
