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Easy Pie Dough (Crust) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Sue
  • Prep Time: 20 mins
  • Cook Time: 10 mins (if blind baking, add baking time according to your pie recipe)
  • Total Time: 2 hrs 20 mins (including chilling time)
  • Yield: Makes 2 pie crusts, serves approximately 16 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This easy pie dough recipe yields a tender, flaky crust perfect for both single and double-crusted pies. Utilizing a food processor speeds up the mixing process, while chilling the dough ensures a firm, easy-to-roll texture. The dough is simple to prepare with common pantry ingredients and can be shaped, trimmed, and fluted for a professional finish. Ideal for sweet or savory pies, this versatile crust freezes well for future use.

Ingredients

Dry Ingredients

  • 2 3/4 cups (12.5 ounces; 350 g) all-purpose flour, divided
  • 2 tablespoons (25 g) sugar
  • 1 1/2 teaspoons (5 g) Diamond Crystal kosher salt (for table salt, use the same weight or half as much by volume)

Wet Ingredients

  • 2 1/2 sticks (10 ounces; 280 g) unsalted butter, cut into 1/4-inch-thick slices
  • 6 tablespoons (3 ounces; 85 ml) cold water

Instructions

  1. Combine dry ingredients: Place two thirds of the flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate the ingredients evenly.
  2. Add butter and pulse: Evenly spread the butter slices over the flour mixture. Pulse about 25 short times until no dry flour remains and the dough starts to form clumps.
  3. Incorporate remaining flour: Use a rubber spatula to spread the dough evenly on the processor bowl sides. Sprinkle the remaining flour and pulse about 5 short times until the dough breaks up slightly.
  4. Transfer and add water: Transfer the mixture to a large bowl. Sprinkle with cold water, then fold and press the dough gently with a rubber spatula until it forms a cohesive ball.
  5. Divide and chill dough: Divide the dough ball in half and form each half into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling out.
  6. Roll out dough: Once chilled, place one dough disk on a well-floured surface, sprinkle with more flour, and roll out to a circle that overhangs your pie plate by 1-2 inches. Lift and rotate the dough frequently to maintain even thickness.
  7. Fit dough to pie plate: Carefully roll the dough around your rolling pin, then unroll it over the pie plate. Gently press the dough into the corners and sides of the plate.
  8. Trim and shape: For a single crust, trim the dough to overhang the edge by 1/2 inch. For a double crust, trim similarly after adding filling and layering the top dough. Fold overhanging edges under themselves and flute the edges by pinching between your fingers for a decorative finish.
  9. Prepare for baking or filling: The single crust is ready to be blind-baked or filled as desired. For double-crusted pies, brush the top with egg white, sprinkle sugar, and cut vent holes before baking as directed in your pie recipe.

Notes

  • For a more tender crust, replace up to 6 tablespoons of butter with vegetable shortening.
  • Pie dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.
  • Use a tapered French rolling pin for best results in shaping the dough evenly.
  • Chilling the dough is essential to relax gluten and firm the butter, ensuring flakiness.

Find it online: https://suerecipe.com/easy-pie-dough-crust-recipe/