Perfect pie starts with the crust, and this single pie crust recipe is your ticket to flaky, buttery perfection every time. Whether you’re a pie novice or a seasoned baker, this recipe promises simplicity and success.
Why This Recipe Works
- Uses a balance of butter and shortening for the perfect flakiness and flavor.
- Incorporates ice water gradually to ensure the dough is just the right consistency.
- Chilling the dough before rolling prevents shrinkage during baking.
- Simple ingredients come together for a versatile crust that works with any filling.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 2 tablespoons shortening, chilled
- 3-4 tablespoons ice water
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- Plastic wrap
- Rolling pin
- 9-inch pie plate
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. This combination ensures your crust has a slight sweetness and perfect texture. Tip: Sifting the flour can make your crust even lighter.
Step 2: Cut In Fats
Add 1/2 cup chilled, diced unsalted butter and 2 tablespoons chilled shortening to the dry ingredients. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. The key is to leave some larger pieces of butter for flakiness.
Step 3: Add Ice Water
Sprinkle 3-4 tablespoons of ice water, one tablespoon at a time, over the mixture. Gently mix until the dough just comes together. Be careful not to overwork the dough. Tip: The dough should hold together when pressed but not be sticky.
Step 4: Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This step is crucial for preventing shrinkage and making the dough easier to roll out.
Step 5: Roll and Fit
On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, and crimp as desired. Chill for another 30 minutes before baking if needed. Tip: For a shiny crust, brush with an egg wash before baking.
Tips and Tricks
For those looking to elevate their pie crust game, consider these advanced tips. First, using vodka instead of water can reduce gluten formation, making the crust more tender. Second, freezing the butter and grating it into the flour can create even more layers. Lastly, blind baking the crust with pie weights ensures a crisp base for wet fillings.
Recipe Variations
- For a whole wheat version, substitute half of the all-purpose flour with whole wheat flour.
- Add 1/4 cup grated cheese to the dry ingredients for a savory twist.
- Incorporate 1 teaspoon of cinnamon or pumpkin spice for a sweet, spiced crust.
Frequently Asked Questions
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw in the fridge overnight before rolling.
Why is my crust tough? Overworking the dough develops gluten, leading to toughness. Mix just until the ingredients come together.
Can I use all butter or all shortening? Yes, but using a combination gives the best texture and flavor. All butter offers richness, while all shortening provides flakiness.
Summary
This single pie crust recipe is your go-to for flaky, buttery perfection. With simple ingredients and easy steps, it’s foolproof for any pie adventure.