Simple Pie Crust Recipe

Simple Pie Crust Recipe
Nutrition Information
  • Serves: 2
  • Calories: 196
  • Fat: 11.7 g
  • Carbohydrates: 20.2 g
  • Sodium: 2 mg
  • Fiber: 0.6 g
  • Protein: 2.5 g
  • Cholesterol: 31 mg
Recipe type: Dessert
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Making a simple pie crust is not only easy to make but requires very little time. Furthermore, it has a yummy taste and you can make it when you want to add that something extra to your homemade pie. There are many variations in making pie crusts which you can easily master when you want to impress your family or friends.
  • All purpose flour - 1 ¼ cups (the flour should be levelled and spooned)
  • Cold unsalted butter - ½ cup (1 stick)
  • Sugar - 1 tbsp
  • Kosher salt - ½ tsp
  • Ice water - 3 to 4 tbsp
  1. Add 1 ¼ cup of all-purpose flour, ½ cup cold unsalted butter, 1 tablespoon of sugar and ½ teaspoon of salt in the food processor.
  2. Turn it on and pulse all the ingredients. Everything should be broken and mixed with few clumps of butter remaining.
  3. Now add two tablespoons of water in the mixture.
  4. Then pulse the mixture until it holds together when you squeeze it.
  5. You should refrain from over processing which will toughen the dough.
  6. Get a plastic wrap and place it on a flat surface.
  7. Then take the mixture out and pour it on the wrap.
  8. Shape the dough in to a one inch thick disk.
  9. Remember that the plastic wrap will help you in giving the dough a nice disk shape.
  10. Store it in the refrigerator for at least an hour.
  11. Get another piece of wax paper and place the chilled dough on it. Use your knuckles to soften the edges as you make indentations in the dough.
  12. Next, you need to roll out the dough with the help of a rolling pin into a 12-inch circle.
  13. Start rolling from the centre and use the wax paper to rotate the dough.
  14. Now you need to place the dough into the 9-inch pie plate.
  15. You should refrain from stretching the dough while you try to fit it into the plate.
  16. In the end you need to press the dough against forefinger and thumb.
  17. Press it with your index finger of the opposite hand. Do this around the perimeter of the pie.
  18. Then refrigerate it for almost half an hour.

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