Pie Crust

A simple recipe for pie dough that should be a staple in every baker’s recipe book. It’s flaky and crispy and will definitely complement any filling perfectly.


  • 1 1/2 cup all purpose flour
  • 1/2 cup cold butter, diced
  • 1/2 tsp white sugar
  • 1/4 tsp salt
  • 1/4 cup ice water


  1. In a large mixing bowl, combine the flour, salt, and sugar. Then add in the cold butter that has been cubed. Use your fingers or a pastry cutter to work the butter into the flour.  You can also use a food processor for this part.
  2. Once the butter in your dough is in small pieces, you can star to add in your ice cold water. After you’ve poured in all the water, form the dough into a ball then wrap it in plastic wrap and flatten it out into a disk. Refrigerate for half an hour until the dough is firm.
  3. Preheat your oven to 400 F or 205 C.
  4. Place your dough onto a lightly floured surface then start to roll your dough out. If your dough is too hard to roll out in the beginning, use your rolling pin to hit it. This way you can make the dough more malleable without melting the butter. Roll your dough to a circle that is roughly 13 inches then roll the dough onto your rolling pin then drape it oven your 9 inch pie dish.
  5. You want a bit of an overhang of dough around the edges so that you can tuck it under the rim to form the edge of your pie. Use your thumb from one hand to push out the dough and your thumb and index finger from the other hand to pinch the dough around your first thumb. This will create the pretty edge on your pie shell.
  6. Prick the bottom of your pie shell with a fork to allow for stem to escape during the baking process. Take a parchment paper that can cover your pie dish then crumple it up and place in into your pie dish. Then fill the parchment paper well with baking beans.
  7. Bake the shell in the preheated oven for 15-20 minutes. You want the shell to be golden but not burnt. If you’re going to use a filling that requires baking then don’t over bake here, but if your filling is no-bake then bake for a bit longer.
  8. Once the shell is done baking, brush the inside with some egg white (for baked filling), this helps prevent the crust from soaking up the filling while it’s baking.

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