Go Back
Easy pie crust in a pan
Print Recipe
5 from 4 votes

How to make a pie crust

Quick and easy pie crust recipe for sweet or savory pies. This recipe makes a 2 crust pie with only 3 ingredients! Choose your favorite filling and enjoy.
Prep Time10 mins
Cook Time10 mins
Chilling30 mins
Total Time50 mins
Course: Dessert, pie
Cuisine: Global cuisine
Keyword: baking, shortcrust
Servings: 6
Calories: 195kcal
Author: Cooking Journey

Ingredients

  • 2,5 cup all-purpose flour 320 g
  • 3/4 cup unsalted butter, cold and cut into cubes 170 g
  • 4-5 tbsp water, cold

Instructions

  • Prepare all ingredients. Put flour in the large bowl.
    Prepare all ingredients. Put flour in the large bowl.
  • Add butter to flour and mix with your hands.
    Add butter to flour and mix with your hands.
  • Gradually add water to the mixed butter.
    Gradually add water to the mixed butter.
  • Knead the dough with hands until well incorporated.
    Knead the dough with hands until well incorporated.
  • Knead the dough into disc.
    Knead the dough into disc.
  • Divide the dough in two discs. Make one a little bigger than another.
    Divide the dough in two discs. Make one a little bigger than another.
  • Wrap each disc into plastic wrap and leave in the fridge at least 30 minutes.
    Wrap each disc into plastic wrap and leave in the fridge at least 30 minutes.
  • Place the larger disc on prepared flat surface. Sprinkle the surface and dough lightly with flour.
    Place the larger disc on prepared flat surface. Sprinkle the surface and dough lightly with flour.
  • With a rolling pin, dusted with flour, roll the dough larger than your pan.
    With a rolling pin, dusted with flour, roll the dough larger than your pan.
  • Dust the rolling pin with flour. Carefully roll the dough on the rolling pin.
    Dust the rolling pin with flour. Carefully roll the dough on the rolling pin.
  • Place the bottom crust in the 11 inch / 28 cm round pie pan. Let them overlap a little. Flatten and tap it with your fingers. Don't stretch it.
    Place the bottom crust in the 11 inch / 28 cm round pie pan. Let them overlap a little. Flatten and tap it with your fingers. Don't stretch it.
  • Using the fork, poke the holes in the bottom crust. Place the pan in the fridge for 10 minutes, if you need to blind bake it, before adding the filling.
  • Add cooled filling, roll another disc and put on top and press the edges together. Cut the excess edges, if needed. Press the edges with fingers.
    Add cooled filling, roll another disc and put on top and press the edges together. Cut the excess edges, if needed. Press the edges with fingers.
  • The baking temperature can vary from 350 F / 180 C to 425 F / 220 C depending on the filling of the pie.
    The baking temperature can vary from 350 F / 180 C to 425 F / 220 C depending on the filling of the pie.

Notes

To blind bake the bottom crust, put the baking paper with baking weights or beans. Bake for 10 minutes in 350 F / 180 C preheated oven. Remove the weights and bake with filling further, you can increase the temperature, if needed.
Store the dough wrapped in plastic up to 5 days in the fridge. Otherwise, store the wrapped pie pan with a bottom crust for couple days in the fridge.
Don't store the unbaked crust with filling.
Freezing instructions: put the wrapped discs in an extra freezer-safe bags and store up to 4 months in freezer. Or wrap the pie pan with the crust in plastic and store in the freezer up to 4 months.
Brush the top crust with whisked egg to make it brown.
Add 0,5-1 tsp of sugar in flour, when baking a sweet pie.
Add 0,5 tsp salt in flour, when baking a savory pie.