Pixicook
LoginGet Started
    HomeRecipesPastryClassic Homestyle Pie Crust
    recipe image

    Classic Homestyle Pie Crust

    clock-icon200 minutes
    author-image
    Author
    Pixicook editorial team

    A traditional pie crust recipe that yields a flaky, buttery crust perfect for any pie.

    Ingredients for Classic Homestyle Pie Crust

    units in
    USchevron
    units in
    USchevron
    serves
    20 peoplechevron
    serves
    20 peoplechevron

    Low-Protein All-Purpose Flour

    cups

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Diamond Crystal Kosher Salt

    teaspoons

    Substitute chevron-down

    Unsalted Butter, Cold

    0.25 sticks

    Substitute chevron-down

    Cold Tap Water, Cold

    cups

    Substitute chevron-down

    How to Make Classic Homestyle Pie Crust

    1. Combine Dry Ingredients

    Whisk together the flour, sugar, and salt in a medium bowl until they are well combined.

    2. Prepare Butter

    Take the cold butter straight from the fridge and cut it into chunks. Toss these butter pieces into the flour mixture, making sure each piece is well coated. Using your fingers, gently smash the butter chunks into flat pieces.

    3. Add Water and Form Dough

    Pour in the cold water. Stir the mixture with a spoon until it starts to come together into a dough. Knead gently until it forms a cohesive ball. If the dough feels too soft, refrigerate it briefly until it firms up but remains pliable.

    4. Roll and Fold Dough

    Place the dough on a floured work surface. Roll it out into a rough rectangle, then fold it into thirds like a letter. Divide the dough into two portions for a double-crusted pie, or keep it whole for a single-crusted pie.

    5. Prepare Dough for Chilling

    For a single-crusted pie, roll out the dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie plate, gently pressing it into the edges. Trim any excess dough, leaving about a half-inch overhang, and shape the edges as desired. Wrap the pie shell loosely in plastic wrap and refrigerate for at least 2 hours, or up to overnight.

    6. Blind Bake (if needed)

    For a blind-baked pie crust, preheat your oven to 350°F (175°C). Line the chilled pie shell with aluminum foil and fill it with sugar. Bake the crust on a half sheet pan for 60 to 75 minutes, or until it is set and golden around the edges. If needed, continue baking until the bottom is also golden.

    Variations

    Savory Quiches and Tarts

    Leave out any sugar from the crust and add a pinch of salt or herbs like thyme or rosemary to pair with savory fillings.

    Sweet Fruit Pies

    By adding a bit of sugar to your crust, you can create the perfect vessel for fruit fillings like apple, cherry, or peach.

    Pot Pies

    Use the classic crust as a hearty lid for comforting pot pies filled with tender chunks of chicken or beef, vegetables, and a creamy sauce.

    Chocolate Crust

    Add a couple of tablespoons of cocoa powder for a chocolate pie crust, perfect for cream or mousse fillings.

    Alcohol

    Swap a small amount of the ice water with vodka or apple cider vinegar to make the dough more pliable and tender.

    Pitfalls and tips

    Keep Everything Cold

    The key to a flaky pie crust is to keep your fat, usually butter, shortening, or lard, very cold. This also applies to the water you're using. The cold fat will create pockets as it melts during baking, leading to a flaky texture. You can even chill your flour and mixing bowl before starting.

    Don’t Overwork the Dough

    Overworking the dough can result in a tough pie crust due to gluten development. Mix just until the dough comes together. You should still see bits of butter in the dough, which is a good thing.

    Chill the Rolled-Out Crust

    Once you've placed the dough in the pie dish, let it chill in the fridge for at least 30 minutes. This will help maintain its shape and prevent shrinking during baking.

    Rolling Out the Dough

    Flour your work surface and rolling pin lightly. Roll out the dough from the center to the edge, with gentle, even pressure, turning the dough a quarter turn after a few rolls to prevent sticking and to maintain an even thickness.

    Cooling

    Let the baked crust cool completely on a wire rack before filling. This will help prevent sogginess.


    Comments (0)

    Add your comment...

    Explore More Pastry recipes

    Explore More Collections

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried