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.
Servings: 6
Calories: 195kcal
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.
- Add butter to flour and mix with your hands.
- Gradually add water to the mixed butter.
- Knead the dough with hands until well incorporated.
- Knead the dough into disc.
- 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.
- 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.
- 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.
- 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.
- The baking temperature can vary from 350 F / 180 C to 425 F / 220 C depending on the filling of the pie.
Video
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.
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.
