Are you tired of complicated, time-consuming pie crust recipes that leave you frustrated and defeated? Get ready to revolutionize your baking game with the World's Easiest Pie Crust! In just 10 minutes of prep time, you'll create a buttery, flaky masterpiece that will have your friends and family begging for your baking secrets. Whether you're a novice baker or a seasoned pro, this foolproof recipe will transform your pie-making experience from daunting to delightful.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
Instructions
- Begin by gathering all your ingredients: 1 1/4 cups of all-purpose flour, 1/2 cup of softened unsalted butter, 1/4 teaspoon of salt, and 3-4 tablespoons of cold water. Make sure your butter is at room temperature for easier mixing.
- In a large mixing bowl, combine the 1 1/4 cups of all-purpose flour and the 1/4 teaspoon of salt. Use a whisk or fork to mix them together evenly.
- Add the softened unsalted butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. This should take about 2-3 minutes.
- Once the flour and butter mixture is crumbly, start adding the cold water. Begin with 3 tablespoons and mix gently with a fork until the dough starts to come together. If the dough is still too dry, add an additional tablespoon of cold water, one teaspoon at a time, until it holds together.
- Once the dough has formed, gather it into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 15 minutes. This will help the dough firm up and make it easier to roll out.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick. Make sure to dust your rolling pin and the surface with flour to prevent sticking.
- Transfer the rolled-out dough to a 9-inch pie pan. Carefully fit the dough into the pan, pressing it into the bottom and sides. Trim any excess dough hanging over the edges, leaving about 1/2 inch to fold under.
- Fold the edges of the dough under to create a thicker rim, and crimp the edges with your fingers or a fork to create a decorative border.
- At this point, you can either pre-bake the crust or fill it with your desired pie filling. If pre-baking, prick the bottom of the crust with a fork to prevent bubbling, and bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden brown.
- Allow the pie crust to cool before filling it with your favorite pie filling. Enjoy your homemade pie crust!
Tips
- Temperature is Key: Ensure your butter is softened but not melted, and your water is ice-cold. This temperature balance creates the perfect flaky texture.
- Don't Overwork the Dough: Mix just until the ingredients come together. Overworking can lead to a tough, dense crust.
- Chill, Chill, Chill: Refrigerating the dough for at least 15 minutes helps relax the gluten and prevents shrinking during baking.
- Flour Power: Use a light touch when flouring your surface. Too much flour can make the crust dry and tough.
- Crimp with Confidence: Create a beautiful edge by crimping with your fingers or a fork. This not only looks professional but helps seal the crust.
- Versatility Matters: This crust works beautifully for sweet and savory pies, from classic apple to hearty chicken pot pie.
- Make Ahead: You can prepare the dough in advance and refrigerate for up to 2 days or freeze for up to a month, making meal prep a breeze.
Nutrition Facts
Calories: kcal
Carbohydrates: 81g
Protein: 11g
Fat: 75g
Saturated Fat: 47g
Cholesterol: 195mg
