Pie Crust Recipe

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This buttery, flaky pie crust recipe is my tried-and-true favorite. With expert tips and par-bake directions included, you’ll be set for any filling.

Prep Time15

Cook Time20

Chilling Time1 30

Total Time2 5

Course: Dessert

Cuisine: American, Vegetarian

Keyword: pie crust, pie crust recipe

Servings: pie crust (8 servings)

Author: Chelsea Lords

Cost: $2.02

Equipment

Large food processor 10-14 cups, see note 2
Plastic wrap plastic film, not press and seal
Parchment paper
Pie pan and pie weights (or dried beans, sugar, lentils, etc.)

Ingredients

7 tablespoons unsalted butter cubed and chilled
2 to 3 tablespoons ice water
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon powdered sugar
1 large egg yolk see note 1

US - Metric

Instructions

Cut butter into small cubes and keep in the fridge. Fill a small bowl with ice water and set aside.
In a 12-cup food processor, pulse flour, salt, and powdered sugar for 2 seconds. Add cold butter and pulse 10–12 times until butter is pea-sized. Add egg yolk and 2 tablespoons ice water. Pulse just until soft crumbles form. If dry, add the last tablespoon of water and pulse a few more times or until dough begins to collect in large clumps. Don’t over-mix.
Transfer dough to a clean surface and gently press into a flat disc (don’t knead). Wrap in plastic wrap and chill for 1–2 hours.
Lay two overlapping sheets of plastic wrap on the counter. Place the chilled dough in the center and cover it with parchment paper. Roll the dough into a circle about 1/8 inch thick and 3 inches wider than your pie dish. Remove the parchment paper. Use the plastic wrap underneath to lift and invert the dough into the pie pan. Gently press the dough into the pan without pulling or stretching.
For a single crust, trim excess dough and fold the edge under itself. Crimp with fingers or press with a fork. Freeze for 30–60 minutes before baking (see baking notes).
For a double crust, chill the base crust for 20 minutes, then add filling and top crust. Seal and shape edges. Crimp or use a fork. You can also make a lattice top.

Video

Notes

Note 1: Use only an egg yolk (straight from the fridge). Discard the whites or save them to use in this meringue cookies recipe!

Note 2: If you don’t have a food processor, you can still make this pie crust. Use a pastry cutter or 2 table knives to cut the butter into the dry ingredients. Then use a wooden spoon to mix through the egg yolk and water.

Note 3: Baking Instructions

If pie bakes for 40+ minutes: No par-baking needed. Add cooled filling and bake as directed.
Par-bake (for shorter bakes): Prick the crust with a fork. Line with parchment and fill with weights or beans. Bake at 400°F for 15 minutes. Remove weights and parchment, then bake 5 more minutes. Cool before filling.
Fully bake (for no-bake pies): Follow par-bake steps, then bake 60–75 minutes at 350°F. Use a crust shield if edges brown too fast. Cool completely before filling.

Nutrition Note: Nutrition information is for the entire pie crust. Divide by the number of slices in the pie for individual nutrition figures.

Storage: Let the pie crust cool completely, then wrap tightly in plastic wrap or foil. Store at room temperature for 1-2 days or freeze in an airtight container for up to 2 months. Thaw at room temp before using.

Nutrition