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Top view of baked apple pie in a brown pie plate.

Easy Pie Crust Recipe

Chef Dennis Littley
Our Pie Crust recipe is buttery, flaky, and made with simple ingredients you already have in your pantry. Whether you're baking a classic apple pie or a creamy pumpkin pie, this easy pie crust dough is the secret to a golden, flaky bottom crust every single time.
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Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 1
Calories 382 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 3 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon table salt
  • 4 tablespoon unsalted butter ½ stick cut into small pieces kept very cold
  • 1 large egg
  • 1 large egg white separated - save the yolk for the custard.

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Instructions
 

Sweet Pastry Dough

  • Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
  • Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
  • Add the egg and pulse until the dough forms on the blade of the processor.
  • Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
  • Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
  • Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
  • Carefully roll the dough onto the rolling pin and transfer it into your pie pan. Trim and crimp edges for a decorative finish.
  • Refrigerate until needed.
  • Preheat oven to 375 degrees.
  • Separate one egg, placing the white and yolk into separate bowls.
  • Beat the egg white, then brush the crust with beaten egg white.
  • Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
  • Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.

How to Blind Bake or Par Bake a Pie Crust

  • Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish
    *Refrigerate the prepared pie dough in the pan for 30 minutes
  • Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans.
    *Push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down.y.
  • Place the pie pan on the center rack of the preheated oven and bake for 15 minutes, or until the edges are slightly golden brown.
  • Remove the pan from the oven, and carefully remove the pie weights.
  • Dock the crust by using the tines of a fork to prick holes all over the bottom, then brush the crust with an egg wash or beaten egg whites.
  • Reduce the oven temperature to 375°f and return the pie to the oven.
    For blind bake, bake for 5-8 minutes or until the crust is evenly golden brown. For par-baked, bake for 2-3 minutes until set and barely golden.
  • Remove from the oven and allow to cool completely.

How to Make a Double Pie Crust

  • Double the amount of the ingredients in the recipe for the sweet pastry crust and follow the instructions to make the single pie crust. Divide the dough into two equal pieces, wrap both with plastic wrap, and refrigerate.
  • Use a rolling pin to roll out the dough into a circle that is about 1 inch wider than the diameter of the pie pan..
  • Carefully roll the dough onto the rolling pin and transfer it to the top of the pie. Trim and crimp edges for a decorative finish.
  • Brush the top of the pie with the beaten egg yolk, then sprinkle raw sugar on top.
  • Cut four slits into the top of the pie to let the steam escape.

Notes

Can I Use Lard or Shortening for a Flakier Crust?
You sure can, but it’s all about what you’re after. Lard and shortening give you a lighter, flakier crust, no question. That fat stays solid longer, allowing it to create those beautiful layers when it comes into contact with heat. But they don’t bring the flavor the way butter does.
This recipe uses all butter, which is what I stick with most of the time. However, you can add a little lard for a different texture with a bit more flakiness. I’d go with about 70 percent butter and 30 percent lard. You’ll still get that classic buttery pie crust taste, but it’ll have a little extra lift and tenderness.
Just make sure everything stays cold and don’t overwork the dough. You want that sweet spot where it's flaky but still strong enough to hold whatever filling you’re throwing at it.
How do I avoid a soggy bottom crust in a fruit pie?
Start by blind-baking the crust to help it hold its shape. You can also thicken the filling slightly before adding it. Bake on the bottom rack with a hot baking sheet underneath, so the heat hits the bottom of the pie right away.
Why is my pie crust shrinking in the oven?
It usually means the dough was overworked or didn’t chill long enough. Let it rest in the fridge after shaping, and try not to stretch it when pressing it into the pan.
Can I make the dough in a food processor?
Yes, and it works great. Pulse the dry ingredients and butter just until you see coarse crumbs, then add the water a little at a time. Stop as soon as it starts to come together.
 
 

Nutrition

Calories: 382kcalCarbohydrates: 39gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 194mgSodium: 226mgPotassium: 182mgFiber: 0.4gSugar: 27gVitamin A: 889IUVitamin C: 0.2mgCalcium: 107mgIron: 1mg
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