Are you a beginner baker who wants to make a perfect flaky pie crust without using shortening? Look no further! This easy pie crust recipe is foolproof and requires only a few simple ingredients. Plus, it’s healthier without compromising on taste. So, let’s get started!
Ingredient:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup ice water (more or less as needed)
Instructions:
- In a large bowl, whisk together flour and salt.
- Add cubed butter and using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and mix until the dough comes together and forms a ball. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- When ready to use, roll out the dough on a lightly floured surface to the desired thickness and size.
- Transfer the dough to a pie dish and trim the edges as needed.
- Fill with your favorite pie filling and bake according to your recipe.
Nutritional Information:
Serving Size: 1/8 of crust
Calories: 162
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 147mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 0g
Protein: 2g
Cooking Time:
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Equipment:
- Large Bowl
- Pastry Cutter or Fingertips
- Plastic Wrap
- Rolling Pin
- Pie Dish
Serving Suggestions:
Enjoy your freshly baked pie with a scoop of vanilla ice cream or whipped cream on top. Perfect for any occasion!
Variations:
For a sweeter crust, add 2 tablespoons of sugar to the flour mixture. For a savory crust, add 1 teaspoon of dried herbs such as thyme, rosemary, or oregano.
Substitutions:
You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly. You can also use vegetable shortening instead of butter, but keep in mind that it will affect the taste and texture of the crust.
Storage:
Wrap the leftover dough tightly in plastic wrap and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator before using.
Tips:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overwork the dough or it will become tough.
- Chill the dough in the refrigerator before rolling it out to prevent shrinking.
- If the edges of the crust start to brown too quickly, cover them with foil.
Notes:
This recipe makes enough dough for a 9-inch pie crust. Double the recipe for a double-crust pie.
Frequently Asked Questions:
- Can I make this recipe ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator or freezer until ready to use.
- Can I use a food processor to make the dough? Yes, you can use a food processor to cut the butter into the flour mixture. Pulse until the mixture resembles coarse crumbs, then add the ice water and pulse until the dough comes together.
- Can I use this recipe for a gluten-free crust? No, this recipe contains all-purpose flour which is not gluten-free. You can use a gluten-free flour blend instead, but keep in mind that it will affect the taste and texture of the crust.
Personal Thoughts:
This easy pie crust recipe is my go-to recipe for any occasion. It’s simple, yet delicious and flaky every time. I love that it doesn’t use any shortening, which makes it healthier without sacrificing taste. Plus, it’s perfect for beginner bakers who are just starting to experiment with pie crusts. Give it a try and I guarantee you won’t be disappointed!