Pie Crust Recipe

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A well-made butter pie crust is one of my favorite things. It’s just perfect with some lightly sweetened summer fruit or a decadent pecan filling. You can always add some spices like cinnamon, allspice and nutmeg to lend a holiday feeling or you can remove the sugar and add 1/4 teaspoon more of salt for a savory pie crust perfect for quiche!

How To Make Pie Crust

1. Just a heads up, you will want to make this pastry crust at least 30 minutes in advance. Start off by mixing the flour, the sugar and salt in a food processor. Give it a few pulses before adding the butter.
2. Cut the butter up into tablespoon sized pieces and grate it into the flour mixture. As you go, toss the flour and butter so large clumps don’t form. Add 4 tablespoons of the ice water and mix just a few more times until it’s smooth and cohesive. Add another 1/2 to 1 tbsp ice water if it’s too dry or crumbly.
3. Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
4. While you’re waiting for your dough to chill, in a small bowl, lightly beat the egg for the egg wash. Set it aside or place it in the fridge until you’re ready to use it.
5. Once your pie crust is chilled, remove from fridge and let it warm up on the counter for a few minutes. Roll it out to about 1/4 of an inch, then transfer it to a pie pan or baking sheet if you’re making a galette. The bake time will depend on the form and filling.

If you’re filling your pie crust with a no bake filling like my chocolate pie, or banana cream pie you will need to bake the shell empty, which can be a bit tricky!

How to Bake an empty pie shell

• While the pie shell is chilling cut a circle of parchment paper and frill the edge. Place it in the pie shell.
• Add a layer or two of heavy duty foil onto the paper and press into the shell. This foil will help support the sides while the pie crust baked, preventing it from sagging or even collapsing.
• Fill the shell with dry beans or pie weights then bake at 425F for 15 minutes.

This pie shell is now ready for the oven!

Making Pie dough without a food processor

• Use the same recipe but after mixing the dry ingredients together in a large bowl you will use a cheese grater to grate the FROZEN butter into the flour.
• Gently mix the butter with flour as you grate so it doesn’t clump up.
• Once all the butter is grates mix well with a couple knives so the butter breaks into smaller pieces.
• Drizzle with the ice water vodka mixture and mix again.
• Transfer to pastry mat or plastic and knead together 2-3 times then flatten into a disk, cover in plastic and chill for at least 30 minutes.

Frequently Asked Questions

Can I use Butter Instead of Shortening for the crust?

Your pie crust won’t be as flakey, but butter is much healthier for you than shortening. With that being said, if you can live without an extra flakey crust, I would recommend using butter instead!

Why do You Put Vinegar in Pie Crust?

Adding vinegar provides a little protection against overworking the dough. Also, a splash of vinegar will keep your dough from oxidizing and turning gray.

What is the vodka for?

The vodka will burn off during baking but help your dough come together without activating the gluten.

Try some of these delicious pies that you can make with this pie crust recipe!

Apple Pie Cookies

Easy Pumpkin Pie

Peach Pie

Sweet Potato Pie

Pecan Pie

Pro Tips for the Best Pie Crust

• If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.
• Don’t skimp on the chill time! This is when your dough will rest and come together.
• Adding an egg yolk or two will harden the crust making it more durable but the tradeoff is the crispiness. My tart recipes have egg yolks and the dough is easier to work with and still delicious.
• Give the egg wash a thorough mix for a nice even golden crust. globs of egg whites will mar the look and texture.
• When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top.
• If your dough cracks while rolling pinch together and let it rest a minute or two. It’s probably too cold.

If you’ve tried this homemade pie crust recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 4 votes

Pie Crust Recipe

This easy to make, flakey butter crust will become a go to recipe for all your pies and tarts!

Course Dessert

Cuisine American, French

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 1 pie crust

Calories 3142kcal

Author John Kanell

Ingredients

• 2 1/2 cups all-purpose flour 300g, plus more for rolling
• 1/4 cup granulated sugar 50g
• 1/4 tsp sea salt 1g, heaping
• 1 cup unsalted butter 226g, frozen
• 3 tbsp ice water 45 mL
• 2 tbsp vodka 30mL
• 1 egg for the egg wash
• 1 tbsp cream for the egg wash

Instructions

• You will need to make the pastry crust at least 30 minutes in advance
• Add the 2 1/2 cups flour, the sugar, and salt into a food processor. Give it a few pulses.
• Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
• Mix the ice water and vodka together in a small cup and slowly drizzle in about 1/4 cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse. 
• Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
• Place in the fridge to chill for about 30 minutes to an hour.
• Once your pie crust is chilled, remove from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.
• In a small bowl, lightly beat the egg with a tablespoon of cream. Set it aside in the fridge until ready to use.
• If you're using the pie crust for a no bake filling then set oven to 425F. Cut a round of parchment paper and frill the edge.
• Press inside then add a layer of aluminum foil and press against edge, this will support the empty shell during baking.
• Fill shell with pie weights or dry beans and bake at 425F for 15 minutes.
• Remove from oven and take out the weights, foil, and paper. Brush with the egg wash and dock the crust (pierce with a fork) so steam can escape. Cover the edge with a sheet of foil folded in half, this will protect the edge from burning.
• Bake for another 15 minutes at 425F then reduce temperature to 375F bake an additional 20 minutes or until center is golden.

Video

Notes

• If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it's fine! If it's still a crumbly mess add a few more tablespoons of ice water.
• Don't skimp on the chill time! This is when your dough will rest and come together.
• Adding an egg yolk or two will harden the crust making it more durable but the tradeoff is the crispiness. My tart recipes have egg yolks and the dough is easier to work with and still delicious.
• Give the egg wash a thorough mix for a nice even golden crust. globs of egg whites will mar the look and texture.
• When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top. 
• If your dough cracks while rolling pinch together and let it rest a minute or two. It's probably too cold.

Nutrition

Serving: 1batch | Calories: 3142kcal | Carbohydrates: 289g | Protein: 40g | Fat: 196g | Saturated Fat: 121g | Cholesterol: 672mg | Sodium: 683mg | Potassium: 449mg | Fiber: 8g | Sugar: 51g | Vitamin A: 6130IU | Calcium: 126mg | Iron: 15.3mg