Homemade Pie Crust Recipe- Learn Like a Pro

Homemade Pie Crust Recipe- Learn Like a Pro:-A straightforward guide that will teach you how to make your own homemade pie crust! The results of this recipe are consistently excellent, despite the fact that it only calls for a few basic ingredients. This post also includes a number of different applications for the pie crust recipe that you can use!

Homemade Pie Crust Recipe- Learn Like a Pro


How to make homemade pie crust: a simple guide! With only a handful of basic ingredients, this recipe never fails to deliver. This pie crust recipe is versatile, and the post explains all of them!



  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional for sweet pies)
  • 1 cup (227g) unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water


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  • In order to achieve the best possible results, it is imperative that you ensure that all of your ingredients are cold. To maintain its cold temperature, cut the butter into cubes and place it back in the refrigerator.


  • Prepare the dry ingredients by combining the all-purpose flour, salt, and granulated sugar (if using) in a large mixing bowl and whisking those ingredients together until they are thoroughly combined.


  • To incorporate the butter, add the cold butter cubes to the flour mixture and mix well. The butter should be worked into the flour using a pastry cutter, a fork, or your fingertips until the mixture resembles coarse crumbs, with some larger pieces of butter that are about the size of peas remaining.


  • The flour-butter mixture should be sprinkled with one tablespoon of ice water at a time, and after each addition, the mixture should be gently tossed and mixed with a fork or your fingertips. Until the dough begins to come together, continue adding ice water throughout the process. Care should be taken to avoid overworking the dough.


  • The dough should be transferred to a clean surface that has been lightly dusted with flour once it has begun to clump together like a ball. Form the dough into a ball, and then cut it in half at the beginning. After shaping each half into a disc, wrap them tightly in plastic wrap, and place them in the refrigerator for at least half an hour to allow them to become more firm.


  • Turn the oven on to 375 degrees Fahrenheit (190 degrees Celsius) if the recipe calls for a pie crust that has already been baked.


  • In order to roll out the dough, remove one disc of dough from the refrigerator after it has been chilled and allow it to sit at room temperature for a few minutes so that it can become slightly more pliable. Roll out the dough into a circle that is approximately 1/8 inch thick on a surface that has been lightly dusted with flour. Make sure that the circle is large enough to fit your pie pan with some overhang.


  • Transfer to Pan With extreme caution, transfer the rolled-out dough to the pie pan you have prepared. The dough should be pressed into the bottom and sides of the pan in a gentle manner, and any excess overhang should be trimmed off carefully. It is important to use a fork to make holes all over the bottom of the crust in order to prevent it from puffing up while it is being baked.


  • This step is optional; however, if your recipe calls for a crust that has already been baked, you can prepare it by lining it with parchment paper or aluminium foil and then stuffing it with pie weights or dried beans. Bake for fifteen to twenty minutes in an oven that has been preheated, then take out the weights and the parchment or foil and continue baking for another five to ten minutes, or until the top is a light golden brown colour.


  • Before filling the crust in the manner of your choosing, remove it from the oven and allow it to cool completely in the pan on a wire rack; then proceed to fill it.


Nutrition Information:

  • Serving Size: 1/8th of the pie crust recipe
  • Calories: 267 kcal
  • Total Fat: 18.8g
  • Saturated Fat: 11.7g
  • Trans Fat: 0.7g
  • Cholesterol: 49mg
  • Sodium: 292mg
  • Total Carbohydrates: 21.7g
  • Dietary Fiber: 0.8g
  • Sugars: 0.8g
  • Protein: 3.2g


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