How to make Pie Crust
Easy to follow and prepare, this homemade pie crust is buttery and perfectly flaky. Use it to bake sweet or savory pie. Shape into regular size or make mini pies. You can even cut it using a cookie cutter for perfect little savory snacks. This 4 ingredients pie crust recipe has no shortening. It’s all butter and comes out flaky!
Ingredients
- 2 and ½ cup all-purpose flour
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- 1 cup Unsalted butter cold, cut in cubes
- 2 tablespoon apple cider vinegar
- 4 tablespoon ice cold water
Instructions
- Using a food processor or a mixing bowl, mix the flour with salt and sugar.
- Add the cold butter and if you are using a food processor then pulse it a few times to incorporate the butter to the flour. If you are using a mixing bowl, then cut the butter using a pastry cutter or fork, or you could even grate the cold butter to the flour.
- Pour the vinegar and ice-cold water, then pulse it once again to bring the mixture together. If you are using a mixing bowl, then use a wooden spoon to bring the dough together.
- Then transfer the dough to a bigger space, chopping board or kitchen counter. DO NOT KNEAD. Just bring the dough together and divide into two portions.
- Wrap each of the portions using a clear wrap and then flatten it out a little so it becomes easy to roll later.
- Keep the wrap dough in the fridge to make it cold again, before you roll.
- You can store the pie crust in the refrigerator for 3 days and in the freezer for 3 months.
- When you are ready to roll the pie crust, dust enough flour on the board and on the rolling pin. Then roll it gently from center to outward and rotate the dough occasionally.
- You have to roll it to ⅛th inch thick and 1 inch wider than the pie plate.
- Wrap the rolled dough to your rolling pin and transfer it to the pie plate.
- Do not press the dough down to the pie plate. Push the edges down to fill the bottom with the pie plate.
- Trim off the excess dough, and if you like a thicker crust, then tug the edges to make it thicker. (WATCH THE VIDEO)
- Finally, shape the edge as per your liking.
- Place the prepared pie pan in the fridge for 15 minutes, before you fill and bake.
- If you are blind baking the pie crust, then place a crumbled parchment paper to the crust and pour enough dried beans or lentils and press it down gently to spread it evenly.
- Bake the pie crust for 10 minutes.
- Remove the lentil and the parchment paper, and bake for another 5 minutes.
- The pie crust is partially baked and ready for the filling.
- For the excess trimmed off pie dough, you can roll it out and use fall leaves cookie cutter to make decoration for your pie.
Video
Notes
Make sure the butter, water and vinegar is cold before you add to the flour.
DO NOT KNEAD the dough
Freeze the dough at every step to keep the butter cold .
Cold butter in the dough will create flaky crust. If the butter melts in the dough, the crust will turn out hard.
Nutrition
Calories: 595kcalCarbohydrates: 125gProtein: 16gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 1167mgPotassium: 179mgFiber: 4gSugar: 6gCalcium: 25mgIron: 7mg