Old-Fashioned Pie Crust

🕒 Prep: 30 min
🔥 Cook: 15 min
🍽 Serves: 8
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There's something timeless about an old-fashioned pie crust. This recipe is simple, yet it delivers a flaky, buttery crust every time. Whether you're making a classic apple pie or a savory quiche, this crust is the perfect foundation.

Ingredients for Old-Fashioned Pie Crust

Flour is the backbone of your crust, providing structure. Choose all-purpose flour for the right balance of protein to create a tender crust.

Butter gives the crust its rich flavor and flaky texture. Make sure it’s chilled and diced to incorporate well into the flour.

Salt enhances the flavor of your crust, balancing the sweetness of your filling.

Sugar isn't just for sweetness; it also aids in browning for a lovely golden crust.

Ice Water brings the dough together. The cold temperature helps keep the butter solid, which is key for flakiness.

Tips & Tricks

  • Keep your butter and water as cold as possible to ensure a flaky texture.
  • Don’t overwork the dough; handle it just enough to bring it together.
  • Resting the dough is non-negotiable for the best results.
  • If you don’t have a pastry cutter, you can use two forks or even your fingers.

Serving Suggestions

This pie crust is a versatile base for any filling. Try it with a classic apple pie, or go savory with a spinach and cheese quiche. For something different, use it as a base for a fruit tart filled with fresh berries and a light custard.

Frequently Asked Questions

Can I use salted butter?
Yes, but reduce the added salt to balance the flavors.
How do I prevent the crust from shrinking?
Ensure the dough is well-chilled and avoid stretching it when placing it in the pie dish.
Can I freeze the dough?
Absolutely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before using.

Old-Fashioned Pie Crust Recipe Walkthrough

Start by grabbing a large mixing bowl. Add in your flour, salt, and sugar. Give them a good mix with a fork or your fingers to ensure everything is evenly distributed.

Next, toss in the diced butter. Use a pastry cutter to blend it with the flour mixture until you have a texture resembling coarse crumbs. You’re aiming for pea-sized bits of butter throughout the flour.

Now, it’s time to add the ice water. Pour it in slowly, just a tablespoon at a time, mixing gently until the dough starts to come together. You want it to be cohesive but not sticky.

Divide your dough in half and shape each piece into a disc. Wrap them in plastic wrap and refrigerate for at least an hour. This resting time is crucial for the gluten to relax and for the butter to firm up.

Once chilled, roll out your dough on a floured surface. Start from the center and work your way out. Roll it to fit your pie dish, trimming any excess. For a baked crust, preheat your oven to 425°F and line the crust with pie weights before baking for 12-15 minutes.

Why You'll Love This Recipe

  • Perfectly flaky texture every time.
  • Uses simple ingredients you probably have in your kitchen.
  • Versatile enough for sweet or savory pies.
  • Easy to make, even for beginners.

Ingredients

2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1 tsp salt
1 tsp granulated sugar
1/4 to 1/2 cup ice water

Step-by-step Instructions

1. In a large bowl, combine flour, salt, and sugar.
2. Add diced butter to the flour mixture and blend using a pastry cutter until mixture resembles coarse crumbs.
3. Stir in ice water, a tablespoon at a time, until dough is cohesive and not sticky.
4. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
5. Roll out chilled dough on a floured surface to fit your pie dish, trimming excess as needed.
6. For baked crust, preheat oven to 425°F and bake with pie weights for 12-15 minutes.

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