Homemade Pie Crust
Classic and delicious crust, perfect for your homemade pies!
Prep Time30 minutes mins
Cook Time30 minutes mins
Refrigeration time1 hour hr
Total Time2 hours hrs
Course: Dessert
Cuisine: American
Servings: 8
Calories: 172kcal
Author: Sula
- 1 ¼ cups all-purpose flour plus more for rolling
- ½ teaspoon salt
- ½ teaspoon sugar
- 8 TB butter 1 stick, cold and unsalted
- 2 or more TB ice water up to 4 TB
In a large bowl mix the flour, sugar and salt until combined.
Cut the butter into very small cubes, then add to the bowl. Using a pastry blender, mix the butter into the flour mixture until it resembles coarse meal (Nothing larger than a pea-sized piece).
Sprinkle dough with ice water and mix until the dough is crumbly but holds together when squeezed with fingers (An additional 1-2 tablespoons of water can be added if needed).
Turn dough out onto a work surface and shape into a disk, about ¾ inch thick. Wrap in plastic wrap and refrigerate for at least an hour.
Before baking, unwrap dough and place on a large piece of floured wax paper. Roll dough to a 14-inch round. Wrap the dough carefully onto the rolling pin and then transfer it to the pie plate by unrolling the dough over the plate. Trim excess dough to about one inch larger than the edge of the pie plate. Fold dough edge under itself and crimp the edge. Refrigerate at least 30 minutes until ready to fill and bake.
For baked crust, cover with parchment paper and weights. Bake 15 minutes at 375F, then uncover, dock the crust, and bake 14-15 more minutes.
Calories: 172kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 246mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 6mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.